Brown Sugar Fudge The Old Fashioned Way Recipes

BROWN SUGAR FUDGE

Steps:

• Combine the evaporated milk, brown sugar, butter, and salt in a heavy-bottomed medium saucepan. Place over medium heat and bring to a boil, stirring until smooth. Continue to simmer, stirring frequently, until a candy thermometer reaches 238°F.
• Remove from heat and pour into a heat-proof bowl. Add the vanilla and combine with a hand-held mixer. Add the powdered sugar in small additions while continuing to beat with the mixer. Mix until smooth. Add the walnuts and mix until just combined.
• Spread the fudge into an ungreased 8-inch square pan. Chill in the fridge for 30 minutes or until firm. Slice with a sharp knife. Store fudge in an air-tight container for several days.

BROWN SUGAR FUDGE

Steps:

• Preheat the oven to 350F degrees. Add the walnuts to a cookie sheet in an even layer and bake for 8-10 minutes until they're a slightly darker brown color (AKA toasted).
• Lightly grease an 8x8 inch baking pan and line with parchment paper, leaving an overhang around the edges.
• Clamp a candy thermometer to the outside of a large, heavy bottom saucepan.
• Add the brown sugar, white sugar, evaporated milk and unsalted butter to the saucepan. Melt over low heat while gently stirring to avoid burning.
• Adjust the heat to medium and bring to a boil - stir occasionally. Boil the mixture until it reaches 240F (116C) degrees on the candy thermometer. This typically takes me over 15 minutes.
• Remove the pan from the heat and stir in the vanilla extract and salt. Let it cool until its lukewarm.
• Beat with an electric mixer for 5 minutes until it's no longer glossy.
• Stir in the nuts.
• Spoon the fudge into the pan and smooth the top. Let the pan sit for the fudge to set (about 2-4 hours).
• When ready to slice, lift the fudge out of the pan using the overhang around the edges and place on a cutting board. Slice using a sharp knife and store in the fridge.

OLD-FASHIONED BROWN SUGAR FUDGE (PENUCHE)

Steps:

• Add the brown sugar, granulated sugar, butter, cream and salt to a medium-sized pot over medium heat. Stir until butter and sugar are melted and combined. Stop stirring
• Bring the sugar to a boil and stop stirring. Reduce the heat to medium and continue cook until the sugar reaches 236°F. Test using the soft ball method by adding some of the candy mixture to a cup of cold water. If a soft candy ball forms then the fudge is cooked.
• Remove from heat and let cool to 110F. Once cooled add the vanilla and quickly beat with a wooden spoon until the fudge becomes smooth, lighter in colour and loses it shininess to a matte texture.
• Pour the fudge quickly into an 8" X 8" glass dish lined with parchment paper. Push the fudge into the corners of the pan with the wooden spoon or spatula and smooth off the top. Let cool completely for about 1 hour and then cut into squares.
• Store in a sealed container on the counter for up to 3 weeks.

GRANDMA'S BROWN SUGAR FUDGE

Steps:

• Combine brown sugar & milk in saucepan, and stir until the sugar begins to dissolve.
• Cook over medium-high heat until mixture reaches the "soft ball" stage (about 235 degrees).
• Remove from heat, and add butter & vanilla.
• Mix until smooth & creamy. Fudge will lose its shine and feel somewhat gritty on the bottom of the pot.
• Pour into buttered 9 x 13 glass pan.
• Let partially set and cut into squares.

BROWN SUGAR FUDGE

Steps:

• Grease an 8x8-inch pan.
• Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.