Old Fashioned Brown Sugar Fudge Recipes

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.

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:

• 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.

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.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.