Carnation Brown Sugar Fudge Recipes

CARNATION FUDGE (FAMOUS RECIPE)

Steps:

• Prepare all the ingredients. They need to be within reach once you start cooking.
• Grease a 9-inch square pan with butter or margarine and set aside.
• Stir evaporated milk, sugar, and salt in a medium saucepan. Bring mixture to a boil.
• Reduce heat to low and let the mixture simmer for 5 minutes.
• Turn off the heat and add the nuts, mini marshmallows, chocolate chips, and vanilla. Stir the ingredients together until the marshmallows have completely melted.
• Pour the mixture into the greased pan and spread evenly. Let the fudge rest at room temperature to cool.
• Once the fudge has cooled completely, slice it into squares or bars. Enjoy!

BROWN SUGAR FUDGE, THE OLD FASHIONED WAY

Steps:

• Lightly 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.

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.

ULTIMATE FUDGE RECIPE

Steps:

• Watch our quick video to see how to make our Ultimate Fudge!
• Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
• Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.
• Remove the fudge from the heat and leave to cool for 5 minutes. If you want to add other ingredients and flavours - add them before you start beating the fudge. After cooling try mixing in nuts, natural flavourings or chocolate chip for added texture and flavour that will make your fudge utterly delicious.
• Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.
• Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. The fudge will keep for up to 2 weeks in an airtight container at room temperature.

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.

CARNATION FAMOUS FUDGE

Steps:

• Line an 8 inch baking pan with foil.
• Combine sugar, evaporated milk, butter and salt in a medium saucepan.
• Bring to a full rolling boil over medium heat, stirring constantly.
• Boil, stirring constantly for 4-5 minutes.
• Remove from heat.
• Stir in marshmallows, chocolate chips, nuts and vanilla extract.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into prepared pan.
• Refrigerate for 2 hours or until firm.
• Lift from pan and remove foil.
• Cut into pieces.