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Brown Sugar Walnut Fudge

This Brown Sugar Walnut Fudge is decadent and rich making it well worth the small amount of effort it takes to prepare. The key to the spectacular taste is taking the time to toast the walnuts prior to adding them to the gooey fudge mixture. Whether you’re planning holiday goodies or looking for a distinct way to satisfy your sweet tooth, this brown sugar fudge will do the trick.

Brown Sugar Walnut Fudge

Easy Brown Sugar Walnut Fudge Recipe

In the South, we love our homemade fudge and candies pretty much year-round.  When it comes to fudge, beloved family recipes are often passed down for generations in the South. This brown sugar version is an old-fashioned flavor of fudge that my Grandma made and perhaps your Grandma would have made, too. It’s typically made with either walnuts or pecans. I chose walnuts and I highly recommend that you go the extra mile to toast the nuts for the world of difference it makes to the depth of flavor. Stovetop Brown Sugar Walnut Fudge:

  • Nuts – Toasted chopped walnuts.
  • Sugar – Light brown sugar.
  • Milk – Evaporated milk.
  • Butter – Salted or unsalted butter.
  • Salt – Plain table salt.
  • Marshmallows – Mini marshmallows.
  • Vanilla – Vanilla extract.
  • Mix-in – English toffee bits. (Bits-o-Brickle)
Brown Sugar Walnut Fudge

How to Make the BEST Brown Sugar Walnut Fudge Recipe

  • Ingredients you’ll need to make homemade Brown Sugar Walnut Fudge: Brown sugar, butter, toasted chopped walnuts, evaporated milk, salt, toffee bits, mini marshmallows and vanilla extract.
  • Kitchen tools you’ll need: A 3 quart heavy bottomed saucepan fitted with a candy thermometer, 8 x 8 inch buttered non stick pan, measuring cups and spoons, large spoon or heat safe non stick spatula, a sheet pan to toast the walnuts and a sharp knife and cutting board or nut chopper.
  • You could swap out the walnuts with pecans or even cashews, if preferred. Salted cashews wouldn’t need to be toasted prior to adding to the fudge.
  • You could use dark brown sugar in the same amount.
  • Use a Candy Thermometer  to make Brown Sugar Fudge: You should never be intimated to make any candy or fudge that requires a candy thermometer. It actually makes the process easier because you won’t have to guess when it’s finished cooking. Think of it this way, the candy thermometer will tell you when the fudge is ready so, that alleviates any concerns. When cooked properly, fudge should be smooth, not grainy. It’s a sensational anytime of year sweet treat.
  • How do you make Brown Sugar Fudge? First, begin by spreading the walnuts on a sheet pan and toast in a preheated 350°F oven for 6-8 minutes.
  • Next, in a heavy bottomed saucepan melt together the brown sugar, evaporated milk, butter and salt. Bring to a boil, then lower the heat to medium and cook until soft ball stage (around 238°F). Be patient, it takes time.
  • Remove from the heat and add mini marshmallows, walnuts, toffee bits and vanilla. Mix well.
  • Pour the fudge into a buttered 8 x 8 inch pan and working quickly, sprinkle with more toffee bits.
  • Let cool completely and set, then cut into squares and enjoy!
  • Store Brown Sugar Walnut Fudge in an airtight container chilled or at room temperature for up to 2 weeks.
Brown Sugar Walnut Fudge

More Easy Fudge Recipes to Make

Brown Sugar Walnut Fudge

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Helpful Kitchen Items:

Brown Sugar Walnut Fudge

Prep Time25 minutes
Cook Time15 minutes
Cool Time2 hours
Total Time40 minutes
Course: Candy
Cuisine: American
Keyword: brown-sugar-walnut-fudge
Servings: 36 servings
Author: Melissa Sperka


  • 1 cup chopped walnuts toasted and cooled
  • 2 cup light brown sugar packed
  • 1 12 oz can evaporated milk
  • 1/2 cup butter 1 stick
  • 1/2 tsp salt
  • 2 cup miniature marshmallows
  • 1 tsp pure vanilla extract
  • 3/4 cup English toffee bits divided


  • Preheat the oven to 350°F. Spread the chopped walnuts in a single layer on a pan and toast for 6-8 minutes. Set aside to cool completely.
  • In a heavy bottomed saucepan melt together the brown sugar, evaporated milk, butter and salt. Bring to a boil, stirring constantly then lower the heat to medium. Continue to cook until soft ball stage [238°F] stirring periodically to prevent sticking. This may take as long as 15 minutes, be patient and use a good candy thermometer, don’t guess.
  • While the fudge is cooking liberally butter the bottom and sides of an 8 x 8 inch non-stick metal pan.
  • Remove the fudge from the heat and mix-in the toasted walnuts, miniature marshmallows and vanilla. Stir until the marshmallows have completely melted.
  • Add 1/2 cup English toffee bits. Mix well,
  • Pour into the buttered pan. Immediately sprinkle the remaining toffee bits on top gently pressing into the fudge.
  • Cool completely, then cut into squares.
Tried this recipe?Mention @melissassk or tag #melissassk!


    1. It’s really best to make this recipe just as it is. If you try it, allow one 7-ounce container marshmallow fluff for every 2 cups of marshmallows.

  1. 4 stars
    Made this has great taste …cooked like directions said used candy thermometer and mine turned out like a soft carmel …what did I do wrong?

    1. It didn’t cook long enough if it didn’t set up. Fudge can be a bit finicky, sometimes you have to adjust according to the weather, humidity etc.

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