Brown Sugar Cream Fudge Recipes

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.

BROWN SUGAR FUDGE

Steps:

• Butter an 8x8 inch baking dish and set aside.
• In a large saucepan, over medium heat, combine the cream, brown sugar, and salt.
• Bring to a boil, stirring often, and continue boiling until the candy comes to the soft ball stage.
• If you're using a candy thermometer, this is between 234-240 degrees F (112.2-115.6 degrees C). If you don't have a candy thermometer, you can drop a teaspoon of the candy into very cold water - it will form a soft ball which flattens on removal from the water when it has reached this stage.
• The fudge will need to boil for 10-15 minutes to reach the soft ball stage.
• Once the mixture has reached the right temperature, remove the pan from the heat and stir in the butter and vanilla. It will bubble up a bit so be careful.
• With an electric mixer, on low speed, beat the fudge for 4-6 minutes, or until it has thickened and is smooth and creamy. The longer you beat it, the thicker it will be, so don't beat for too long if you want soft fudge, beat just until it has thickened (about 4 minutes).
• Pour the fudge into the prepared baking dish and smooth the top. Let it cool completely and then cut it into squares.
• Store the fudge in an airtight container at room temperature for one to two weeks, or freeze it for up to 3 months.

BROWN SUGAR CREAM FUDGE

Steps:

• Boil brown sugar, butter and milk over medium heat in a medium size pot, for 2 minutes, stirring constantly.
• Add icing sugar, salt and vanilla extract.
• Beat with hand mixer until smooth.
• Pour into a 9 x 13 pan.
• Let cool.

CREAMY BROWN-SUGAR FUDGE

Steps:

• Lightly oil an 8-inch square glass baking dish.
• Coarsely chop chocolate and butter and chill. In a 4-quart heavy saucepan cook sugars, cream, and salt over low heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugar is completely dissolved, about 10 minutes. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 238°F.
• Remove pan from heat (leave thermometer in pan) and add chocolate, butter, and vanilla (do not stir). Cool fudge, without stirring, in pan until thermometer registers 130°F., about 30 minutes. With a hand-held electric mixer on high speed beat fudge until it turns pale, loses its gloss, and just begins to set, about 1 to 2 minutes. Immediately pour fudge into baking dish and smooth top with an offset spatula. Cool fudge completely. Chill fudge, covered, until firm, at least 6 hours, and up to 1 week. Cut fudge in baking dish into 3/4-inch squares. Fudge keeps, layered between sheets of wax paper in an airtight container and chilled, 1 month. Serve fudge chilled.

BROWN SUGAR FUDGE

Steps:

• ** I used Low Fat Eagle Brand sweetened condensed milk and it came out GREAT!
• Put everything in a glass bowl. To start I didn't even mix anything. Place in the microwave for 10 minutes, only then stopping about every 2 minutes to mix.
• Put tinfoil in a 8x8 pan with it overhanging the sides. I sprayed it with a bit of Pam (no cook spray). I don't like rounded corners in pans so I used a square Tupperware plastic freezer container I have. An easy way to get the tinfoil to fit is to place the tinfoil on the outside of the container squishing it to form all around. Then pop it off and put it inside the container.
• After ten minutes in the microwave, let mixture slightly cool. Beat with electric beater for 5 minutes.
• Pour into your 8x8 pan. Let cool in the fridge for about 3 hours.