BROWN SUGAR FUDGE
This easy to make brown sugar fudge has just a few simple ingredients. It makes the perfect no bake treat for the holidays!
Provided by Bake.Eat.Repeat.
Categories Christmas Recipes
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 piece, Sodium 19 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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.
Nutrition Facts : ServingSize 1 piece, Calories 196 kcal, Carbohydrate 42.6 g, Protein 0.2 g, Fat 3.4 g, SaturatedFat 2.1 g, Cholesterol 11 mg, Sodium 70 mg, Sugar 42.2 g, UnsaturatedFat 1 g
BROWN SUGAR FUDGE
I love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5.
Provided by Kath
Categories Desserts Candy Recipes Nut Candy Recipes
Time 55m
Yield 64
Number Of Ingredients 5
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.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.1 g, Cholesterol 8.5 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.1 g, Sodium 25.5 mg, Sugar 10.8 g
BROWN SUGAR FUDGE
Categories Candy Milk/Cream Dessert Christmas Vanilla Summer Winter Edible Gift Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 64 pieces
Number Of Ingredients 7
Steps:
- Combine milk, brown sugar, butter, and salt in a 3-quart heavy saucepan and bring just to a boil over moderate heat, stirring until sugar is dissolved. Reduce heat to low and simmer, stirring frequently, until mixture registers 238°F on thermometer and a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers (this will take about 30 minutes).
- Transfer to a heatproof bowl. Beat in vanilla with an electric mixer at medium speed, then add confectioners' sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes.
- Spread evenly in an ungreased 8-inch square baking pan. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.
- Cut fudge into 64 squares with a sharp paring knife.
BROWN SUGAR CREAM FUDGE
This fudge is super easy to make and melts in your mouth!! My family cannot resist it because it is so good!! Great gift for the holidays!!
Provided by Chilidog1
Categories Candy
Time 20m
Yield 36 squares
Number Of Ingredients 6
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.
Nutrition Facts : Calories 222.1, Fat 5.7, SaturatedFat 3.6, Cholesterol 15.6, Sodium 115.8, Carbohydrate 43.7, Sugar 42.3, Protein 0.5
CREAMY BROWN-SUGAR FUDGE
The fudge in the following recipe, with its unusually creamy texture, is too soft to serve at room temperature. It must be served chilled.
Yield Makes about 100 pieces
Number Of Ingredients 7
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.
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