Brown Sugar Candy Food

GRANDMA'S BROWN SUGAR FUDGE

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.

BROWN SUGAR CANDY

Steps:

• Cook sugar and milk until it forms a soft ball in cold water (soft ball stage).
• Beat in butter add vanilla and nuts if using.
• Beat until it starts looking dull and pour into buttered dish or pan.
• Score and cut after a few minutes.

BROWN SUGAR CANDY

Steps:

• Butter a 8 or 9 inch square baking dish.
• In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator.

CANDIED BACON

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Coat the rack with nonstick cooking spray.
• Arrange the bacon slices on the wire rack in a single layer. Brush the bacon slices with half the sorghum. Sprinkle with half the brown sugar and half the pepper, pressing to adhere to the sorghum. Turn the bacon over and repeat the process with the remaining sorghum, brown sugar and pepper. Bake until the fat renders, 20 to 25 minutes.
• Let stand 5 minutes. (The bacon will crisp as it stands.)

GRAM'S BEST BROWN SUGAR CAKE

Steps:

• Heat oven to 350ºF.
• Beat first 6 ingredients with mixer until blended. Add brown sugar and nuts; mix well.
• Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted near center of cake comes out clean. Cool 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.
• Sprinkle with powdered sugar just before serving.

BROWN SUGAR BACON CANDY

Steps:

• Pre-heat oven to 350 degrees.
• Slice bacon into 1/2 inch strips and dredge in brown sugar until thoroughly coated.
• Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon on this making sure not to overlap pieces.
• Bake until crispy. Allow to cool and harden before serving.

BROWN SUGAR FUDGE

Steps:

• ** I used Low Fat Eagle Brand sweetened condensed milk and it came out GREAT!
• Put everything in a glass bowl. To start I didn't even mix anything. Place in the microwave for 10 minutes, only then stopping about every 2 minutes to mix.
• Put tinfoil in a 8x8 pan with it overhanging the sides. I sprayed it with a bit of Pam (no cook spray). I don't like rounded corners in pans so I used a square Tupperware plastic freezer container I have. An easy way to get the tinfoil to fit is to place the tinfoil on the outside of the container squishing it to form all around. Then pop it off and put it inside the container.
• After ten minutes in the microwave, let mixture slightly cool. Beat with electric beater for 5 minutes.
• Pour into your 8x8 pan. Let cool in the fridge for about 3 hours.

BROWN SUGAR-PECAN FUDGE BALLS

Steps:

• Coat inside of medium metal bowl with 1/2 teaspoon butter. Place remaining butter in same bowl; set aside.
• Combine sugars, half and half and salt in medium saucepan that's at least 4 inches deep. Let stand 10 minutes. Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes. Increase heat to medium. Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer. Attach candy thermometer. Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).
• Attach thermometer to bowl with butter. Pour caramel over butter (do not scrape pan). Add vanilla (but do not stir). Cool caramel just to 112°F, about 1 hour 30 minutes. Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes. Stir in chopped pecans. Cool mixture until thick enough to roll into balls, about 2 hours.
• Line 4 baking sheets with waxed paper. Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet. Press or roll each mound between palms of hands into ball. Refrigerate 30 minutes.
• Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water). Remove from over water. Drop 1 ball into chocolate. Using fork, turn to coat. Using fork tines, lift ball from chocolate, allowing excess to drip into bowl. Using knife as aid, slide ball off fork onto second prepared sheet. Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F. While chocolate is still wet, sprinkle with 1/4 cup sprinkles. Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
• Chill balls until coating is firm, about 30 minutes. (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.

BROWN SUGAR FUDGE

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.

CANDIED BACON BROWN SUGAR BACON

Steps:

• Line a baking sheet with foil. (Use non-stick foil or spray the foil with cooking spray if you want to make your life a lot easier!).
• Preheat oven to 275°F.
• Put brown sugar on a plate. (I don't really measure the brown sugar.) Place a slice of bacon on the brown sugar, patting to help the brown sugar adhere to the bacon, coating both sides. Place on baking sheet. Repeat with rest of the pound of bacon. Sprinkle any remaining brown sugar over the bacon.
• Bake for 20 minutes. Carefully pour off grease. Bake for 10 more minutes. Pour off grease again. Check bacon every 5-7 minutes until browned to your desired crispness, pouring off grease as necessary.
• Let cool slightly and remove to a lightly buttered plate to cool completely. (If it you let it cool completely on the baking sheet, it can be very difficult to remove.)
• We prefer to chill ours for a few hours before eating it. It enhances the flavors vs. eating it room temperature.