How To make Brown Sugar Fudge
1 c White Sugar; Granulated
1 c Light Brown Sugar; Firm Pack
1/2 c Heavy (Whipping) Cream
3 tb Molasses; *
2 oz Unsweetened Chocolate; 2 Sqs
4 tb Butter; 1/2 stick
1 1/2 ts Vanilla
1/2 c Chopped Nuts; Optional
* This is to taste. The original recipe called for 4 Tbls of Molasses, STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy
between 230 and 240 (110 and 115.5 degrees C.). Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110 degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts
(filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY brOWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY brOWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE brOWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER brOWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4
cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE brOWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional :
you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.
How To make Brown Sugar Fudge's Videos
How To Make the ultimate Fudge With Condensed Milk.
How to make the ultimate fudge with condensed milk. This delicious creamy fudge recipe is super easy to make and taste amazing!!! We took it a step further and added some milk chocolate to the recipe for that extra richness. Loved by everyone this tasty treat would also make a great gift for family or friends.
Ingredients
397g Condensed milk (link to product)
450g demerara sugar
115g Butter
150ml milk
40g milk chocolate (optional)
Be extra careful with the fudge whilst cooking on stove!! It is extremely hot!! Handle with care... xx
PRODUCT LIST (AMAZON USA)
*MARBLE CHOPPING BOARD:
*GREEN KITCHEN UTENSIL SET:
*PORTABLE GAS STOVE:
*SQUARE BAKING TIN:
*NON STICK SAUCEPAN SET:
PRODUCT LIST (AMAZON UK)
Square baking tin:
Marble chopping board:
Green kitchen utensil set:
Portable gas cooker stove:
Non stick saucepan set of 3:
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Bourbon Brown Sugar Fudge
#ad Brown sugar fudge is sweet, creamy, rich, and buttery. This recipe adds bourbon for an extra complexity in flavor. The brilliant melt in your mouth combination is certain to make your taste buds happy.
Easy Fudge Recipe - JUST 4 Ingredients - Made with Condensed Milk & Brown Sugar
My easy fudge recipe is made with sweetened condensed milk, brown sugar & butter. It’s quick and easy to prepare and perfect to gift at Christmas.
For some reason it’s a really popular recipe in South Africa & New Zealand at this time of year. I hope you guys find my fudge recipe tasty and delicious.
Get the directions for my easy fudge recipe on my website:
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Ingredients (Serves 25 | Prep time: 10m | Cooking time: 20m | 147 calories & 4.6g fat p/serving):
- 1 Tin (397g) sweetened condensed milk
- 100g Butter
- 400g Light brown sugar
- 1 tbsp Golden Syrup
How To Make South African Fudge
My aunt visited me and showed me how to make this fudge that i've only ever had in South Africa. It had been 10 years and now that sweet sweet taste finally got to hit my lips again.
Dark Brown Sugar FUDGE Recipe from Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make Dark Brown Sugar FUDGE with Evapoarted Milk.
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
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Chef Victoria Love’s
Dark Brown Sugar Fudge
3 Cups Brown Sugar (20.25 ounces)
¾ Cup Evaporated Milk
1 Cup Unsalted Butter
2 Cups Confectioners' Sugar
1.Line with parchment paper an 8x8-inch pan.
2. In a medium saucepan, bring brown sugar, evaporated milk, and butter to a boil; boil mixture for exactly 10 minutes check with a candy thermometer for 236 - 238 degrees. Remove from heat and add confectioners' sugar with a wooden spoon.
3. Spray mixing bowl with non-stick cooking spray. Beat fudge in a stand mixer on medium speed for exactly 5 minutes. Spread fudge into the prepared pan and let cool before cutting into squares.
French Canadian brown sugar fudge
2 packed cups light brown sugar
1 cup granulated sugar
1 cup double cream
2 tbsp butter
8 inch square baking tin
greaseproof paper