Browned Butter Fudge

This brown butter fudge is one of those treats I find myself making when I really want to spoil family and friends a bit. It’s got that deep, nutty, almost caramel-like taste you get only from properly browned butter—trust me, it’s worth the extra step.

What I love about this fudge is that it feels both nostalgic and a little special. It’s smooth, creamy, and full of that warm, rich flavor that makes you go back for just one more piece. If you’ve never made fudge with browned butter before, you’re in for something really wonderful.

What Goes Into This Fudge (And How to Make It Your Own)

Brown Butter
This is the star here. Browning butter is a simple process where you melt and cook unsalted butter until the milk solids toast and turn golden brown. The smell alone will make your kitchen feel like a fancy bakery.

I use brown butter in all sorts of things—from cookies to pasta sauces. For this fudge, it adds a toasted, almost butterscotch vibe that regular melted butter just can’t match. If you’ve never done it before, don’t worry—it’s easier than you think. Just keep an eye on the color and stir it so it doesn’t burn.

Evaporated Milk
Evaporated milk is just milk with much of its water cooked off. It’s unsweetened, which is important here because we’re adding our own sugar. I like using it in fudge because it holds up well when boiled without splitting.

Don’t try to swap it for sweetened condensed milk in this recipe. That’s a different animal entirely, with added sugar that’ll throw the whole texture and sweetness off.

White Chocolate Chips
I’m pretty flexible here. Sometimes I splurge on proper white chocolate with good cocoa butter content, but store-brand chips or baking morsels work too. Just be sure they’re something you’d actually eat plain.

Marshmallow Fluff
This gives the fudge its smooth, soft texture. It’s that classic marshmallow creme you can find in jars at the store. I’ve even made homemade fluff once or twice when I was feeling fancy, but honestly, the store-bought stuff is perfectly fine here.

A Little Note About the Milk

I get asked a lot if you can just use sweetened condensed milk instead of evaporated milk. Short answer? No. Sweetened condensed milk is thick and sugary on its own—it’s built for recipes that don’t need extra sugar added. Evaporated milk is what you want here so you can control the sweetness yourself.

There are fudge recipes designed for sweetened condensed milk, but they’re written differently. I’ve got a few of those in my notebook for other days.

Getting Your Fudge to Set Just Right

Once you’ve cooked everything together and poured it into your pan, you’ll want to let it cool until it firms up.

My usual approach? I cover it loosely and leave it on the counter for a couple of hours. If I’m impatient (and I often am), I’ll pop it in the fridge. That speeds it up to about an hour or two.

If you’re in a real rush, you can put it in the freezer for half an hour or so. Just don’t forget it in there too long—it’s best served at room temperature so the texture is creamy, not too firm.

Making Fudge Without a Thermometer

If you have a candy thermometer, this recipe is even easier. But don’t let that stop you if you don’t. I didn’t even own one for years, and I still made fudge every Christmas.

Here’s my old-school method for checking the “soft-ball” stage without a thermometer:

• While the mixture boils, keep a small bowl of ice water next to the stove.
• Dip a metal spoon in the boiling mix, then immediately dip that spoon in the ice water.
• Quickly pinch the cooled sugar from the spoon between your fingers. It should form a squishy little ball you can flatten—think soft caramel.

It might take a couple of tries. That’s half the fun for me. It’s like your own mini science experiment in the kitchen.

Keeping Your Fudge Fresh

Brown butter fudge keeps well if you store it right. Here’s how I do it:

• For short-term (about a week), I keep it in an airtight container on the counter. I like to layer parchment paper between pieces so they don’t stick.
• For longer storage (a few weeks), the fridge works well. Again, airtight container and parchment layers. Just let it warm back up to room temperature before serving so it’s nice and soft.
• For the long haul (a couple of months), I wrap pieces tightly in plastic wrap, then put them in a freezer-safe bag or container. Don’t forget to label it with the date. Nothing worse than mystery fudge in the freezer.

I’ve pulled a batch out for last-minute gifts more than once, and no one’s ever complained.

If you try this, don’t be afraid to make it your own. Maybe add a pinch of sea salt on top or stir in some toasted nuts for crunch. It’s one of those recipes that’s forgiving and fun to experiment with once you’ve got the hang of it.

Try other Fudge recipes:

• Bailey’s Fudge
• Vanilla Walnut Fudge
• Nutella Fudge