Goldbrick Candy is a rich and creamy fudge that is on our Christmas Candy table every single year. This Gold Brick Fudge Candy recipe has been handed down for generations and it never fails. This is the best fudge you will ever eat!
Disclosure – I may get a small commission for purchases made through links in this post.
Key to Success #1 – Watch the Milk Carefully
This Goldbrick Candy recipe starts off by bringing evaporated milk and sugar to a boil in a large pot.
You’ll want to use a 3 or 4-quart pot.
I highly recommend using a heavy-bottomed stainless steel pot if you have one.
If not, you should get one. They heat evenly and won’t have any of that non-stick coating that may flake off when cooking.
Heat the milk mixture over medium-high heat, stirring constantly.
The milk and sugar mixture tends to boil over and stick to the bottom of the pan so you may need to turn down the heat a bit if the milk mixture gets too close to the top.
Just watch it and be ready to adjust if needed.
Once the milk and sugar come to a full rolling boil, start your timer and boil the mixture for ten minutes.
After ten minutes, you can remove the milk mixture from the heat.
Key to Success #2 – Use Toasted Pecans
To add extra flavor and crunch to your Goldbrick Candy, I like to use toasted pecans.
If I’m making more than one type of candy, I’ll figure out how many cups of pecans I’ll need for all the recipes then toast all the pecans at once.
This saves a great deal of time and the toasted pecans will stay good for several weeks.
To toast the pecans in the oven, spread them in a foil-covered rimmed baking sheet and bake them at 350 degrees F for 7-10 minutes until they are browned.
Make sure you cool the pecans completely before chopping them.
Toast pecans in a 350 degree F oven for 7-10 minutes then cool completely.
These USA Pan Half Sheet Pans are my favorite for toasting pecans. They work great and cleanup is a breeze.
Key to Success #3 – Stir, Stir, Stir
After you take your milk mixture off the heat, it’s time to add your chocolate chips, butter, and marshmallow cream.
This is where things start to get interesting.
The key here is to keep stirring until the Goldbrick Candy is cool to the touch.
Completely cool. Room temperature. Not just not piping hot.
I use a big wooden spoon to slowly stir the mixture in the original pot that used on the stove.
I put a big towel underneath my pot and go to sit in a chair and binge-watch my favorite show while I’m stirring.
This process takes me more than an hour and closer to 90 minutes to get the mixture completely cooled.
This step is so important though.
It results in a much smoother, creamier fudge and you can definitely tell the difference if you stir it until it’s completely cool.
I should also mention that it needs to be stirred constantly by hand.
You can’t put it in your mixer and let it stir for you or anything like that.
The results will not be the same, I can assure you.
Save this Goldbrick Candy recipe to your favorite Christmas Candy board or your Fudge board.
- 4 1/2 cups sugar
- 1 can (12 oz) evaporated milk
- 2 sticks butter
- 12 oz semi-sweet chocolate chips
- 16 oz milk chocolate chips
- 7 oz marshmallow cream
- 3 cups toasted pecans, chopped
- 1/2 tsp vanilla
- In a large pot over medium heat, bring sugar and milk to a boil. Boil for 10 minutes. (Has a tendency to boil over and stick to the bottom of the pan.)
- Remove from heat. Add marshmallow cream, both kinds of chips, butter, nuts and vanilla.
- Stir (do not beat) until cool.
- Pour into large greased rimmed baking sheet. Cool at room temperature at least 8 hours.
Nutrition Information:Yield: 48 Serving Size: 1 grams
Amount Per Serving: Calories: 203Total Fat: 11gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 1mgSodium: 45mgCarbohydrates: 27gFiber: 1gSugar: 24gProtein: 1g