Brandy Fudge Recipes

BRANDY FUDGE

Steps:

• Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
• In a large 3 quart saucepan, combine sugar, cocoa, milk, cream, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.
• Cool to 120°F Add brandy. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

EAGLE BRAND FUDGE

Steps:

• Line an 8 or 9-inch pan with wax paper. It might help to lightly grease the pan before this as well.
• In a heavy saucepan, heat the chocolate chips, condensed milk, and salt until melted and well combined. Do NOT use high heat or you risk burning the chocolate.
• Remove from heat and stir in vanilla. Using a rubber spatula, spread your mixture in an even layer into your prepared pan.
• Chill for 2 hours or until firm.
• Remove from pan by lifting the wax paper. Peel off the paper, cut your fudge into squares and enjoy!

BRANDY FUDGE

Steps:

• Butter an 8 inch square pan or line with parchment paper or foil and spray with cooking spray.
• In a large saucepan or in a double boiler, combine sugar, milk, cream, corn syrup and butter.
• Cook over medium heat, stirring until mixture comes to a boil.
• Cook to 238 F on candy thermometer (soft ball stage).
• Once liquid comes to a boil do not stir.
• Remove fudge from heat. Do not stir.
• Cool to 120 F.
• Add brandy and beat until mixture starts to lose its gloss.
• Pour fudge quickly into greased pan and allow to cool before cutting into 1/2 squares.