Time 1h20m Number Of Ingredients 6 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.
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.
Time 1h20m Yield 15 Number Of Ingredients 6 Steps:
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Time 40m Yield 50 pieces Number Of Ingredients 4 Steps:
Combine brown sugar & milk in saucepan, and stir until the sugar begins to dissolve. Cook over medium-high heat until mixture reaches the “soft ball” stage (about 235 degrees). Remove from heat, and add butter & vanilla. Mix until smooth & creamy. Fudge will lose its shine and feel somewhat gritty on the bottom of the pot. Pour into buttered 9 x 13 glass pan. Let partially set and cut into squares.
Time 1h15m Yield 24 candies, 24 serving(s) Number Of Ingredients 6 Steps:
Butter an 8 inch square baking pan. Melt butter in heavy saucepan, add brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add milk, cook, stirring until mixture comes to a boil. Continue to stir, allow to come to soft ball stage and remove form heat. Let cool slightly. Stir in the vanilla. Gradually beat in the powdered sugar with electric beaters until mixture reaches a fudge-like consistency, about 2 minutes. Stir in nuts. Pour into prepared pan. Allow to cool completely before cutting into pieces.
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.
Time 20m Yield 3 dozen. Number Of Ingredients 6 Steps:
Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a heavy saucepan, combine the brown sugar, milk, corn syrup and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a rapid boil, stirring constantly for 5 minutes., Remove from the heat. Gradually add confectioners’ sugar; mix well. Fold in cashews. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in an airtight container.
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.
More about “brown sugar fudge recipes”
Time 2h45m Yield 18 Number Of Ingredients 11 Steps:
Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours. Meanwhile, whisk together flour, baking soda, and salt in a small bowl. Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed. Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours. Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper. Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal. Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet). Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours. Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.
