Burntsugarfudge Recipes

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BROWN SUGAR FUDGE



Brown Sugar Fudge image

I love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5.

Provided by Kath

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 55m

Yield 64

Number Of Ingredients 5

3 cups brown sugar
¾ cup evaporated milk
1 cup butter
2 cups confectioners' sugar
1 cup chopped walnuts

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.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.1 g, Cholesterol 8.5 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.1 g, Sodium 25.5 mg, Sugar 10.8 g

BROWN SUGAR FUDGE



Brown Sugar Fudge image

Looking for a delicious dessert idea? This easy, old-fashioned fudge recipe is made with brown sugar, vanilla, pecans, or walnuts.

Provided by Diana Rattray

Categories     Candy

Time 25m

Number Of Ingredients 6

2 cups​ firmly packed ​ brown sugar
1 cup granulated sugar
1 cup evaporated milk
1/2 cup (4 ounces) unsalted butter
1 teaspoon pure vanilla extract
1 cup pecans, or walnuts, chopped

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

Nutrition Facts : Calories 64 kcal, Carbohydrate 9 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 6 mg, Sugar 9 g, Fat 3 g, ServingSize 8-inch pan (64 servings), UnsaturatedFat 0 g

BURNT SUGAR FUDGE



Burnt Sugar Fudge image

Where I got this recipe I really couldn't say. I know I've had it in my collection for at least 30 years, and remember making it at least once. Since I seem to flub candy the past few years I'm not sure if I could make it now. Some of you candy makers need to try it and review it.

Provided by True Texas

Categories     Candy

Time P1DT30m

Yield 10 serving(s)

Number Of Ingredients 6

6 cups sugar
2 cups cream
1/4 teaspoon baking soda
1/2 cup butter
1 tablespoon vanilla
3 cups nuts, chopped

Steps:

  • Mix four cups of sugar and cream in large heavy pan and bring to boil.
  • Put remaining 2 cups of sugar into a heavy skillet and place on low heat, stirring constantly until sugar is completely melted and looks like brown syrup, light brown in color.
  • When sugar is melted pour into 1st boiling mixture. Mix well and let cook until it makes a firm ball when dropped in cold water. (Can use a candy thermometer too.)
  • Set off fire and stir in soda, until mixture foams.
  • Add butter and stir until melted.
  • Let mixture set for 20 minutes and then add vanilla and beat until heavy.
  • Stir in nuts and pour into a buttered pan.
  • Let cool and cut in squares.

Nutrition Facts : Calories 887.3, Fat 39.6, SaturatedFat 14.4, Cholesterol 56.1, Sodium 391.1, Carbohydrate 132.3, Fiber 3.7, Sugar 122, Protein 8.5

BROWN SUGAR FUDGE



Brown Sugar Fudge image

Categories     Candy     Milk/Cream     Dessert     Christmas     Vanilla     Summer     Winter     Edible Gift     Candy Thermometer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 64 pieces

Number Of Ingredients 7

1/2 cup plus 2 tablespoons evaporated milk
2 cups packed light brown sugar (14 ounces)
1 1/2 sticks (12 tablespoons) unsalted butter, cut into tablespoons
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
Special equipment: a candy thermometer

Steps:

  • Combine 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 thermometer and a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers (this will take about 30 minutes).
  • Transfer to a heatproof bowl. Beat in vanilla with an electric mixer at medium speed, then add confectioners' sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes.
  • Spread evenly in an ungreased 8-inch square baking pan. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.
  • Cut fudge into 64 squares with a sharp paring knife.

BROWN SUGAR FUDGE (PENUCHE)



Brown Sugar Fudge (Penuche) image

Make and share this Brown Sugar Fudge (Penuche) recipe from Food.com.

Provided by Jellyqueen

Categories     Candy

Yield 1 pound of fudge, 6 serving(s)

Number Of Ingredients 8

1 cup white sugar, Granulated
1 cup light brown sugar, Firm Pack
1/2 cup heavy cream (Whipping)
3 tablespoons molasses (This is to taste. The original recipe called for 4 Tbls of Molasses)
2 ounces unsweetened chocolate, 2 Sqs
4 tablespoons butter, 1/2 stick
1 1/2 teaspoons vanilla
1/2 cup nuts, Chopped (optional)

Steps:

  • PREPARE:
  • Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan.
  • Grease and if necessary, line a 5 X 10-inch pan.
  • Fill glass with ice cubes and water and the sink with 1/2 inch of cold water.
  • Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan.
  • Increase the heat to medium and bring to a boil.
  • Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible.
  • Introduce the prewarmed thermometer.
  • Reduce the heat while keeping the fudge at a boil.
  • Stir no more than necessary.
  • Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy.
  • Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.).
  • Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges.
  • Shock by placing the saucepan in the cold water in the sink.
  • Seed by adding, without stirring, the vanilla.
  • Then allow to cool.
  • Stir when luke warm and "skin" forms on the top (110 degrees F./43.5 degrees C.).
  • Return the thermometer to its hot water bath to soak clean.
  • Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor.
  • Pause frequently to allow the fudge to react.
  • Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen.
  • If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped.
  • Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies.
  • Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature.
  • Recipe is easily doubled and can be frozen.
  • VARIATIONS:
  • HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey.
  • The honey causes the fudge to ball at a higher temperature.
  • CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey.
  • ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup.
  • In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract.
  • PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter.
  • To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9.
  • PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls.
  • Eliminate the chocolate.
  • In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.

Nutrition Facts : Calories 482.9, Fat 20, SaturatedFat 12.5, Cholesterol 47.5, Sodium 82.4, Carbohydrate 80, Fiber 1.6, Sugar 74.4, Protein 1.7

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