brown sugar or penuche fudge |
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. |
