Old-Fashioned Brown Butter Fudge

Stovetop candy • no condensed milk • pantry-cheap sweets in 20 minutes hands-on

Nutty brown butter, deep cocoa, and a pinch of salt set into creamy, sliceable squares that taste like grandma’s best, made totally from scratch.

Why You’ll Love It

• No condensed milk: Classic stovetop fudge recipe using sugar, milk, cocoa, and butter—perfect for Fudge Recipes No Condensed Milk and Fudge From Scratch.
• Brown butter upgrade: Toasty, caramelly notes make this feel like a Best Homemade Fudge contender.
• Budget dessert: All pantry staples—great for Cheap Sweets Recipes.
• Foolproof method: Candy-thermometer cues and a cold-water test for How To Make Homemade Fudge without guesswork.
• Customize it: Walnuts, espresso, peanut butter swirl—endless Fudge Recipe Ideas.

Ingredients (notes only)

Base Syrup

• Granulated sugar, whole milk, unsweetened cocoa powder—classic old-time fudge body.
  Fat & Flavor
• Unsalted butter (browned), vanilla, fine sea salt.
  Optional Add-Ins
• Chopped walnuts or pecans; instant espresso; peanut butter swirl; flaky sea salt.

Step-by-Step Instructions

1. Brown the butter: Melt butter in a light-colored pan over medium heat, swirling until milk solids turn deep golden and smell nutty, 4–6 minutes. Reserve 1 Tbsp to grease the pan; pour the rest into a heatproof cup to stop the cooking.
2. Prep the pan: Line an 8-inch square pan with parchment, overhang for lifting. Grease with reserved brown butter.
3. Make the syrup: In a heavy 3-qt saucepan, whisk 2 cups sugar, ½ cup cocoa, and 1 cup milk until smooth. Clip on a candy thermometer.
4. Boil—no stirring: Bring to a steady boil over medium, then do not stir. If crystals form on the sides, brush with a wet pastry brush. Cook to 238–240°F (soft-ball stage), about 8–12 minutes.
5. Flavor, then cool: Remove from heat. Add browned butter, 1 tsp vanilla, ½ tsp fine salt—do not stir yet. Let the pot cool undisturbed until the thermometer reads ≈120°F (10–12 minutes).
6. Beat to matte: Using a wooden spoon or hand mixer on low, beat 3–6 minutes until the fudge thickens, loses its glossy sheen, and leaves trails. Fold in ¾ cup nuts if using.
7. Pour & set: Quickly scrape into the pan, smooth, and add flaky salt if desired. Let set at room temp 2–3 hours (or 45–60 min in the fridge).
8. Slice: Lift out by parchment and cut into 36 1-inch squares with a warm knife.

Pro Tips

• No thermometer? Use the cold-water test: Drop a little syrup into cold water—if it forms a soft, malleable ball that flattens when pressed, you’ve hit soft-ball stage.
• Avoid graininess: Don’t stir while boiling; wash down crystals; cool to ~120°F before beating.
• Silkier texture: Add 1 Tbsp corn syrup to the syrup in Step 3 to inhibit crystallization (optional).
• Flavor boosters: ½ tsp espresso powder deepens chocolate; 1 Tbsp bourbon adds warmth (stir in with vanilla).
• Clean cuts: Warm the knife under hot water, wipe dry between slices.

Variations (mapped to interests)

• Brown Butter Walnut Fudge: Stir in toasted walnuts; finish with flaky salt. (Brown Butter Fudge Recipe)
• Salted Mocha Fudge: Add ½ tsp espresso powder; top with sea salt.
• Peanut Butter Ripple: Dollop ¼ cup warmed peanut butter onto poured fudge; swirl.
• Classic “Old-Time” Plain: Skip nuts and swirls for a pure cocoa bite.
• Stovetop White Chocolate Fudge: Swap cocoa for 8 oz chopped white chocolate; proceed the same (still no condensed milk).

How to Serve

Room-temp squares on parchment with a light dusting of cocoa or flaky salt. Great on cookie trays, lunchbox treats, or crumbled over ice cream.

Make-Ahead & Storage

• Room temp: Airtight up to 1 week (best texture).
• Fridge: Up to 2 weeks; bring to room temp before serving.
• Freeze: Up to 3 months double-wrapped; thaw in the fridge overnight.

FAQs

Why did my fudge turn sandy?
Stirring during the boil or beating too early caused premature crystallization. Next time, avoid stirring at a boil and cool to ~120°F before beating.

Can I use condensed milk here?
This method is specifically no condensed milk. For this flavor and texture, stick to milk + sugar.

Do I need a thermometer?
No, but it helps. Use the soft-ball cold-water test if you don’t have one.

Can I double the recipe?
Yes—use a 4–5 qt pot, extend the boil slightly, and pour into a 9×13 pan.

Simple Nutrition (estimate per 1 piece, 1/36 pan)

Calories 135 • Carbs 18g • Fat 7g • Protein 1g • Sugar 16g • Sodium 55mg

Sarah

Old-Fashioned Brown Butter Fudge (No Condensed Milk)

Classic stovetop fudge made from scratch—sugar, milk, cocoa, and nutty brown butter, no condensed milk. Creamy, sliceable squares with optional walnuts.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

set time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 36 pieces

Course: Dessert, Sweets

Cuisine: American

Calories: 135

Ingredients Equipment Method Nutrition Notes

Ingredients

• 6 tbsp unsalted butter, divided (85 g; brown 5 tbsp, reserve 1 tbsp for pan)
• 2 cups granulated sugar (400 g)
• 0.5 cup unsweetened cocoa powder (50 g)
• 1 cup whole milk (240 ml)
• 1 tsp vanilla extract
• 0.5 tsp fine sea salt
• 0.75 cup chopped walnuts or pecans (85 g, optional)
• flaky sea salt, for topping (optional)

Equipment

• 3-qt heavy saucepan
• candy thermometer
• Parchment paper
• Wooden spoon
• 8×8-inch pan

Method

• Brown 5 tbsp butter in a skillet until nutty and amber. Reserve 1 tbsp butter for greasing pan.
• Line an 8×8-inch pan with parchment and grease with reserved butter.
• In a heavy 3-qt pot, whisk sugar, cocoa, and milk until smooth. Attach a candy thermometer.
• Bring to a boil over medium without stirring. Brush pan sides with a wet brush to remove crystals. Cook to 238–240°F (soft-ball stage).
• Remove from heat. Add browned butter, vanilla, and salt. Let cool undisturbed to ~120°F.
• Beat with a wooden spoon until thick and matte, 3–6 minutes. Fold in nuts if using.
• Scrape into pan, smooth top, sprinkle flaky salt if desired. Set 2–3 hours before slicing into 36 squares.

Nutrition

Calories: 135kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 55mgPotassium: 80mgFiber: 1gSugar: 17gVitamin A: 150IUCalcium: 20mgIron: 0.7mg

Notes

No-thermometer method: Use the soft-ball cold-water test. Smoother fudge: Add 1 Tbsp corn syrup when boiling. Flavor ideas: espresso, orange zest, bourbon, or peanut butter swirl. Equipment: heavy 3-qt saucepan, candy thermometer, parchment. Altitude: soft-ball stage ~234–236°F; reduce target 1°F per 500 ft. Microwave assist: preheat milk in microwave to shorten boil time.

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