Brownsugarfudge Recipes

BROWN SUGAR FUDGE RECIPE

Steps:

• Butter a 8" x 8" glass baking dish and set aside.*
• Put 2/3 cup butter, heavy cream, and brown sugar into a medium pot set over medium heat. Whisk continuously until the butter has melted. As soon as the edges start to bubble and boil, set a timer for 5 minutes. Whisk occasionally, and turn to medium-low when it comes to a rolling boil.
• Immediately remove the pot from the heat when the five minutes are up, and add the icing sugar. Whip with an electric mixer until smooth and creamy.
• Pour into the prepared dish and chill for 1 hour before cutting and serving.

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:

• Butter an 8x8 inch baking dish and set aside.
• In a large saucepan, over medium heat, combine the cream, brown sugar, and salt.
• Bring to a boil, stirring often, and continue boiling until the candy comes to the soft ball stage.
• If you're using a candy thermometer, this is between 234-240 degrees F (112.2-115.6 degrees C). If you don't have a candy thermometer, you can drop a teaspoon of the candy into very cold water - it will form a soft ball which flattens on removal from the water when it has reached this stage.
• The fudge will need to boil for 10-15 minutes to reach the soft ball stage.
• Once the mixture has reached the right temperature, remove the pan from the heat and stir in the butter and vanilla. It will bubble up a bit so be careful.
• With an electric mixer, on low speed, beat the fudge for 4-6 minutes, or until it has thickened and is smooth and creamy. The longer you beat it, the thicker it will be, so don't beat for too long if you want soft fudge, beat just until it has thickened (about 4 minutes).
• Pour the fudge into the prepared baking dish and smooth the top. Let it cool completely and then cut it into squares.
• Store the fudge in an airtight container at room temperature for one to two weeks, or freeze it for up to 3 months.

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.

BROWN SUGAR FUDGE

Steps:

• In a medium saucepan set over medium heat, combine brown sugar, white sugar, evaporated milk, and butter.
• Cook, stirring occasionally, to the soft-ball stage or 236 F to 238 F on a candy thermometer. Remove from heat.
• Add vanilla (do not stir) and let cool to lukewarm.
• When lukewarm, beat the fudge with a wooden spoon until the mixture loses its gloss. Stir in the nuts.
• Pour into a buttered 8-inch pan or pie plate.
• Cool brown sugar fudge until firm and cut into small squares

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.

CORA'S FAMOUS BROWN SUGAR FUDGE

Steps:

• Lightly butter a 6" x 10" glass pan. I like to line it with parchment paper first, then butter that. It makes it easier to remove and slice nicely.
• In a medium saucepan set over medium-high heat, mix together the brown sugar, heavy cream, and melted butter. Bring to a boil, and continue to boil for 5 minutes.
• Remove the pan from the heat and stir in the icing sugar. I sift it right into the pot, to make sure there aren't any lumps.
• Beat with an electric mixer until creamy and smooth. I use the whisk attachments for my hand mixer, but the standard beaters work well too.
• Pour the fudge into the prepared pan and let cool until firm. You can do this in the fridge if you need to save time.
• Cut into 1" squares to serve

BROWN SUGAR FUDGE

Steps:

• Line an 8-inch square glass baking dish with aluminum foil, overlapping sides.
• Combine evaporated milk, brown sugar, butter, and salt in a 3-quart heavy saucepan, and bring just to a boil over moderate heat, stirring until sugar is dissolved. Reduce heat to low and simmer, stirring frequently, until mixture registers 238° F on a candy thermometer, about 30 minutes.
• Transfer the cooked fudge mixture to a heatproof bowl. Beat in vanilla with an electric mixer at medium speed. Add the confectioners' sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes.
• Spread evenly in the prepared 8-inch square baking pan, smoothing the top with an offset spatula. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.
• Using aluminum foil as aid, lift fudge from pan. Cut fudge into 64 1-inch squares with a sharp knife.

BROWN SUGAR FUDGE

Steps:

• Grease a dish and put aside.
• Put butter in a saucepan or pot over medium fire to melt.When the butter has melted place sugar and milk and stir gently and constantly until mixture becomes golden brown, leaves the side of the saucepan and thickens.
• Test the candy (the heat should be lowered slowly while you test the candy).
• To test the candy, drop a ½ tsp of it into some water. If the tested piece forms into a firm ball remove the sauce pan from heat and immediately pour into the buttered dish.
• (this test ball must be at the right consistency; too soft and your fudge may come out like toffee, too hard : your fudge may be firm and brittle.)
• Shake the dish to make sure the mixture levels out. Allow the mixture to set for about five minutes. Mark into squares and allow the candy to cool.

NO FAIL BROWN SUGAR FUDGE

Steps:

• 1. Butter 8" pan Melt butter in saucepan. Add brown sugar. Cook over low heat for 2 minutes stirring constantly. Add evaporated milk, cook, stirring until mixture comes to a boil.
• 2. Continue to stir, bring to soft ball stage and remove from heat. Let cool slightly Stir in vanilla Gradually add the powdered sugar beating vigorously by hand or with beater till it is a fudge like consistency (2 min) Stir in nuts Pour into buttered pan.
• 3. Chill several hours before cutting.