Old Fashioned Brown Candy 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.

OLD FASHIONED BROWN CANDY

Steps:

• Pour 1 cup of sugar into heavy pan and place over low heat.
• Begin stirring with wooden spoon and keep sugar moving; it will take about 15 minutes to completely melt all sugar and it should be the color of light brown sugar syrup.
• Pour remaining sugar, together with 1 cup milk, in heavy kettle and set over low heat to cook slowly while you are melting sugar.
• As soon as the sugar is melted, begin pouring it into kettle of boiling milk.
• Pour slowly, continue cooking and stirring just until mixture is 238 degrees to 240 degrees Fahrenheit.
• Turn out the fire and immediately add baking soda, stirring hard as it foams up.
• As soon as soda is mixed, add butter; it will melt as you stir.
• Set pan of candy off the stove for 20 minutes until lukewarm.
• Add vanilla and begin beating using a wooden spoon.
• Beat until mixture is thickened and glossy.
• Add broken nuts and mix.
• Turn into a buttered pan.

OLD-FASHIONED MOLASSES CANDY

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.