Brown Sugar Chocolate Fudge Food

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.

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.

CHOCOLATE MARSHMALLOW BROWN SUGAR FUDGE

Steps:

• Grease an 8-by-8-by-2-inch pan. Line with parchment paper, making sure it overlaps the sides so it is easy to take out the fudge once it has set.
• Add the butter, brown sugar, milk and marshmallows to a medium pan over low heat to melt gently. Once the sugar has dissolved, turn up the heat and bring to a boil. Boil for 5 to 6 minutes. Take the pan off the heat and add the chocolate. Let it sit for 1 minute, then stir the mixture together until the chocolate has melted. Pour into the prepared pan and let cool for 2 to 3 hours.
• When it is set, remove the fudge from the pan, cut into 25 squares and serve.

CHOCOLATE FUDGE

Steps:

• Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

BROWN SUGAR WALNUT FUDGE

Steps:

• Melt butter and stir in brown sugar.
• Cook over low heat 2 minutes.
• Add milk and let come to a rolling boil.
• Remove and cool.
• Add powdered sugar and beat until smooth and thick like fudge.
• Add nuts.
• Pour into a buttered 8x8.
• When cool, cut into squares.

BROWN SUGAR CASHEW FUDGE

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.

BROWN SUGAR FUDGE FROSTING

Steps:

• In medium saucepan, melt butter and add brown sugar. Cook over low heat for 2 minutes stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat.
• Beat in icing sugar in 3 additions making sure to combine thoroughly after each addition. Add vanilla and if required add enough milk to make a nice spreadable consistency.
• This makes enough frosting to generously cover one 9x13 cake with some leftovers or 12 large cupcakes. Delicious!

CHOCOLATE BUTTER FUDGE

Steps:

• If your pecans aren't toasted, you'll want to do that first - you can do that by throwing them in a skillet with a couple tbsp butter (this is in addition to the butter needed for the fudge) and sprinkling them with brown sugar - cook them over medium heat until brown. Allow them to cool on wax paper while you make the fudge.
• Please note: if you decide not to include the pecans, consider doubling the recipe - if you don't, the fudge will only be a little over 1/2" deep.
• Grease an 8x8 pan.
• In large pot, put butter, cream, sugar, salt, and ground chocolate and over medium heat stirring frequently until boiling lightly.
• Reduce heat slightly - just enough to keep a low boil - and continue boiling for 5 minutes stirring constantly.
• After 5 minutes, remove from heat and stir in vanilla then powdered sugar (a little at a time).
• Beat until smooth (if you didn't sift your sugar - it won't go completely smooth, but will still taste great).
• Add pecans and pour into 8x8 pan.
• Cool for 30 min or until set (put it in the fridge for faster setting.
• Slice and enjoy :).
• A fun modification to the recipe is to prepare it without the pecans, allow it to set until soft, then roll into one inch balls, put them in the freezer until hard (about 30 min), and then roll them in melted white, milk or dark chocolate chips. Then allow them to set (the fridge can speed that up). The white chocolate set the best. See the picture above.