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Leche Quemada – Brown Sugar Fudge

  • Author: Stephanie Pass
  • Total Time: 16 minutes
  • Yield: 1 loaf pan 1x


Remember the Monterrey House and those little leche quemada treats in the chip basket? Now you can make your own Leche Quemada fudge.  It’s delicious!


  • 1 1/2 cup sugar
  • 1 cup brown sugar
  • 2 tablespoons butter
  • 3/4 cup evaporated milk
  • 5 oz marshmallow creme
  • 1 teaspoon vanilla
  • 1 cup pecans – OPTIONAL


  1. Use a disposable foil loaf ban or layer a loaf pan with foil or parchment paper.
  2. In a 3 qt sauce pan, warm the evaporated milk on medium until it’s hot, and then, add the white and brown sugar.
  3. Stir constantly with a wooden spoon until it reaches a rolling boil.
  4. Add the marshmallow creme.  Stir and stir and stir until the marshmallow creme is completely melted.
  5. When the mixture is back at a rolling boil set the timer for 5 minutes.  STIR CONSTANTLY!  Do not stop stirring until the timer goes off.
  6. When the timer goes off, pull the pan off the heat and immediately mix in the vanilla.
  7. Drop in the butter, as one big piece is fine, and let it sit for 2 minutes without stirring.  The butter will almost completely melt at the end of the 2 minutes.  Then, vigorously stir until well mixed.
  8. Pour entire contents into loaf pan and allow to set until firm.  Be quick because this sets fast.
  9. Remove from the loaf pan and cut into squares.
  10. Store in a covered container for up to a week.


If adding nuts, add them when the 2 minutes is up and you are mixing in the butter.

  • Prep Time: 1 min
  • Cook Time: 15 min

Keywords: leche quemada, brown sugar fudge, penuche, penuche fudge

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