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.
Brown Sugar Walnut Fudge
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.
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.
Other Fudge Recipes to Add to the Menu
- Chocolate Peanut Butter Nutter Butter Fudge
- Easy Chocolate Mint Fudge
- Pumpkin Spice Fudge
- S'mores Fudge
- Lemon Fudge from Kitchen Fun with my Three Sons
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Helpful Kitchen Items:
Brown Sugar Walnut Fudge
Ingredients
- 1 cup chopped walnuts toasted and cooled
- 2 cup light brown sugar packed
- 1 12 oz can evaporated milk
- ½ cup butter 1 stick
- ½ teaspoon salt
- 2 cup miniature marshmallows
- 1 teaspoon pure vanilla extract
- ¾ cup English toffee bits divided
Instructions
- 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 ½ 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.
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Michele S
Hi! Can I use dark brown sugar?
Melissa
Sure, you can in the same amount.
Ann Jewell
Do the toffee chips have chocolate on them?
Melissa
You can buy them either way. I don't use chocolate covered for this recipe. Look for bits-o-brickle for plain toffee chips.
Vivian Beard
Can toffee be replaced with anything else?
Melissa
I'm not sure there's a replacement, but you could omit.
Erika S
Can’t wait to try these! How long do they last?
Melissa
In an airtight container you can keep fudge a week or two at room temperature or 3-4 weeks, when chilled.
Meghan
Can i substitute marshmellow fluff for the mini marshmallows?
Melissa
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.
Yuri
Hi I just made this and waiting for cooling and stiff .
How it takes long to stiffness ?
Thank you
Melissa
It needs to cool completely at least for a couple of hours. If you're in a hurry set it in the fridge.
SANDRA
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?
Melissa
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.
SANDRA
I will try it again...that's for sure. Thank You! MERRY CHRISTMAS!
Susie
This fudge is candy shop quality!
Cathy Pollak
I am going to make this for all the neighbors!
Toni
These are amazing holiday treat!!
Erin
Great tip on toasting the nuts!
Barbara Schieving
Toasting the nuts makes a fudge difference in this great fudge!
Jennifer Farley
Yum! My husband will love this!
Brenda
You hit the mark with brown sugar. YUM!
Aysegul Sanford
Such a great recipe! Perfect for the holiday season.
Liz
This is a no-fail fudge recipe! Love the addition of brown sugar and walnuts!