In the South, we love our homemade fudge and candies pretty much year-round. Any excuse will do to make a batch of this Brown Sugar Walnut Fudge. It’s rich and fudgy 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.
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.
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.
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Helpful Kitchen Items:
Brown Sugar Walnut Fudge
- 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.