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Brown Sugar Fudge

User Rating 4.5 Star Rating (3 Reviews)

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The corn syrup in this fudge helps keep it from being grainy.

Ingredients:

  • 3 cups brown sugar
  • 1 cup evaporated milk
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • 1 cup chopped nuts, optional
  • 3 tablespoons butter

Preparation:

In a medium saucepan (2 to 3-quart size), combine brown sugar with evaporated milk and corn syrup; bring to a boil, stirring constantly. Continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers 234° to 238°.

Remove from heat and add vanilla and butter; do not stir. Let cool for about 25 minutes, then beat with a wooden spoon until the fudge just begins to thicken. Add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is not too thick. Pour or spread in a greased pie plate or 8-inch square pan. Score when set and cut into squares when firm.

To test for soft ball stage:
Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Brown Sugar Fudge, Member norasue

This fudge is delicious; however, do not let it cook to the 234-238 stage - check it at 225 or use ""soft ball stage."" I followed the recipe exactly and the fudge got too hard too quick while cooling in the pan before the beating process. I can't stand to throw good food out so I added about a quarter cup of milk to the fudge, heated it up again and started beating it. It turned out great.

8 out of 8 people found this helpful.

See all 3 reviews

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