Try this Brown Sugar Fudge, the old fashioned way recipe, or contribute your own.
Suggest a better descriptionLightly grease an 8x8 inch pan and line it with parchment paper. (The size is important, see note)
In a medium sized saucepan, melt the butter slowly over medium low heat.
Add the white sugar, brown sugar and evaporated milk. Increase heat to medium.
Bring to a gentle gentle, constant boil.
Cook until the mixture reaches between 236 and 238 degrees F. Stir only very occasionally, perhaps just a couple of times. Over-stirring can cause crystallization of the sugar and your fudge will seize.
As soon as the mixture hits the correct temperature, remove the pan from the heat.
Quickly but gently stir in the vanilla extract.
Allow this mixture to remain at room temperature until lukewarm. Do NOT try to speed this process up by placing in the fridge or freezer.
When cooled to lukewarm, beat the fudge mixture with a wooden spoon until it loses its glossy appearance and begins to thicken more.
Stir in the nuts at this point if you are adding them.
Pour evenly into the prepared pan.
Leave for several hours to set until firm.
Lift the fudge out of the pan using the parchment paper and transfer it to a cutting board.
Cut into 64 one inch squares, or larger if you prefer.
Store in an airtight container. I do like to refrigerate mine once it is cooled completely and cut.
If freezing fudge, cut the batch into 4 equal squares, and wrap each one tightly with plastic wrap before placing in an airtight container to freeze. This will allow you to take out one or two of the larger pieces and then cut them into portions as needed.
Notes
I used light brown sugar in this version and the fudge had plenty of caramel flavour when finished.
I use salted butter but do not add any additional salt to the recipe. If using unsalted butter, you may add a pinch or two of salt if you like.
Do not confuse evaporated milk for sweetened condensed milk. This recipe uses undiluted evaporated milk, measured straight from the can.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (645g) | ||
Recipe Makes: 1 | ||
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Calories: 1211 | ||
Calories from Fat: 345 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.3g | 51 % | |
Saturated Fat 23.3g | 116 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 146.9mg | 45 % | |
Sodium 537.3mg | 19 % | |
Potassium 1543.7mg | 41 % | |
Total Carbohydrate 185.8g | 55 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 185.8g | ||
Protein 34.5g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1211
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