Brown Butter Fudge Recipe

My recipe of Clotted Cream Fudge is one of the most popular recipes on my blog, which I think is due a bit of an update. Brown butter is one of those attractive ingredients, rich and seriously nutty, and lends these properties to dishes it’s added to. Therefore, I’ve combined the two to make a recipe for Brown Butter Fudge.

You need to hold your nerve when browning the butter, you want to toast all those milk solids to give that nutty flavour. It will start smelling of hazelnuts, which can’t be a bad thing at all. You could strain the butter after browning, but you will lose some of the flavour although you would have an unspeckled fudge at the end.

A Few Recipe Tips

  • Browning the butter will mean you lose some weight in cooking loss, so you need 140g unsalted butter for 115g brown butter for the recipe.
  • If you can be patient, the fudge needs set overnight. This will help to cut the fudge and have a wonderful crumbly texture.
  • Use a large saucepan, this will allow you to cook off the mixture and drive off the moisture quicker, as well as your hand further away from the hot mixture.
  • Use a light coloured bottom saucepan to brown the butter, this will help you judge what colour the butter is turning so you don’t go from brown to burnt!
  • Don’t skim the froth from the butter as this will clear and toast as add the nutty flavour.

Plate of Brown Butter Fudge - Tray of Cut Brown Butter Fudge -

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Tray of Cut Brown Butter Fudge -

Brown Butter Fudge Recipe

  • Author: foodnerd4life
  • Total Time: 25 minutes
  • Yield: 25 Pieces 1x


Makes 25 Pieces


  • 140g Unsalted Butter, Browned to make 115g Brown Butter
  • 1 can of Condensed Milk (397g)
  • 150ml Whole Milk
  • 450g Caster Sugar


  1. Line a 8×8″ tin with parchment and put to one side.
  2. Start with browning the butter, in a large stainless steel saucepan, add the butter and heat over medium heat. Once melted the butter will foam up a bit, then subside. Lightly browned specks begin to form at the bottom of the pan. Should be starting to smell nutty.
  3. Take the butter off the heat, stir in the condensed milk, milk and caster sugar into the butter. Over a lower heat, stir until the bottom of the pan doesn’t feel gritty with sugar at the bottom.
  4. Increase the heat and bring to a boil, boil the mixture for 10-15 minutes, careful of the hot sugar, stir the mixture constantly so it doesn’t catch on the bottom. The mixture will have thickened nicely.
  5. Pour into the prepared tin and leave to cool completely before touching. Leave overnight to set and cut into even squares. Enjoy with a strong coffee!
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Confectionery, Sweet Treats
  • Method: Baking


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  1. Barb
    29 November, 2020 / 10:49 am

    Under the instructions, number 3 you say to stir ”sugar and caster sugar into the butter” . That implies 2 different types of sugar but the recipe only calls for caster sugar? Also the recipe calls for whole milk but there are no insturctions on when to add? Thanks for clarifying 🙂

    • 29 November, 2020 / 3:11 pm

      Hi Barb,
      Good spot, there was a typo that the sugar before caster sugar in the method should have said milk, as there is, in fact, the one sugar in the recipe. I’ve amended it now in the method. Hope you enjoy making it!

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