BROWN SUGAR FUDGE
This easy to make brown sugar fudge has just a few simple ingredients. It makes the perfect no bake treat for the holidays!
Provided by Bake.Eat.Repeat.
Categories Christmas Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Butter an 8x8 inch baking dish and set aside.
- In a large saucepan, over medium heat, combine the cream, brown sugar, and salt.
- Bring to a boil, stirring often, and continue boiling until the candy comes to the soft ball stage.
- If you're using a candy thermometer, this is between 234-240 degrees F (112.2-115.6 degrees C). If you don't have a candy thermometer, you can drop a teaspoon of the candy into very cold water - it will form a soft ball which flattens on removal from the water when it has reached this stage.
- The fudge will need to boil for 10-15 minutes to reach the soft ball stage.
- Once the mixture has reached the right temperature, remove the pan from the heat and stir in the butter and vanilla. It will bubble up a bit so be careful.
- With an electric mixer, on low speed, beat the fudge for 4-6 minutes, or until it has thickened and is smooth and creamy. The longer you beat it, the thicker it will be, so don't beat for too long if you want soft fudge, beat just until it has thickened (about 4 minutes).
- Pour the fudge into the prepared baking dish and smooth the top. Let it cool completely and then cut it into squares.
- Store the fudge in an airtight container at room temperature for one to two weeks, or freeze it for up to 3 months.
Nutrition Facts : Calories 67 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 piece, Sodium 19 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BROWN SUGAR FUDGE
An old-fashioned fudge recipe with the flavor of caramel and a little crunch of toasted walnuts.
Provided by Annalise
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Combine the evaporated milk, brown sugar, butter, and salt in a heavy-bottomed medium saucepan. Place over medium heat and bring to a boil, stirring until smooth. Continue to simmer, stirring frequently, until a candy thermometer reaches 238°F.
- Remove from heat and pour into a heat-proof bowl. Add the vanilla and combine with a hand-held mixer. Add the powdered sugar in small additions while continuing to beat with the mixer. Mix until smooth. Add the walnuts and mix until just combined.
- Spread the fudge into an ungreased 8-inch square pan. Chill in the fridge for 30 minutes or until firm. Slice with a sharp knife. Store fudge in an air-tight container for several days.
Nutrition Facts : Calories 124 kcal, Sugar 18 g, Sodium 24 mg, Fat 6 g, SaturatedFat 3 g, Carbohydrate 19 g, Fiber 1 g, Protein 1 g, Cholesterol 11 mg, ServingSize 1 serving
BROWN SUGAR FUDGE RECIPE
This brown sugar fudge recipe is easy to make and homemade fudge makes the perfect addition to a holiday desserts table.
Provided by Wendy O'Neal
Categories Desserts
Time 20m
Number Of Ingredients 4
Steps:
- Butter a 8" x 8" glass baking dish and set aside.*
- Put 2/3 cup butter, heavy cream, and brown sugar into a medium pot set over medium heat. Whisk continuously until the butter has melted. As soon as the edges start to bubble and boil, set a timer for 5 minutes. Whisk occasionally, and turn to medium-low when it comes to a rolling boil.
- Immediately remove the pot from the heat when the five minutes are up, and add the icing sugar. Whip with an electric mixer until smooth and creamy.
- Pour into the prepared dish and chill for 1 hour before cutting and serving.
Nutrition Facts : Calories 65 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 18 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BROWN SUGAR WALNUT FUDGE
Steps:
- Preheat the oven to 350°F. Spread the chopped walnuts in a single layer on a pan and toast for 6-8 minutes. Set aside to cool completely.
- In a heavy bottomed saucepan melt together the brown sugar, evaporated milk, butter and salt. Bring to a boil, stirring constantly then lower the heat to medium. Continue to cook until soft ball stage [238°F] stirring periodically to prevent sticking. This may take as long as 15 minutes, be patient and use a good candy thermometer, don't guess.
- While the fudge is cooking liberally butter the bottom and sides of an 8 x 8 inch non-stick metal pan.
- Remove the fudge from the heat and mix-in the toasted walnuts, miniature marshmallows and vanilla. Stir until the marshmallows have completely melted.
- Add 1/2 cup English toffee bits. Mix well,
- Pour into the buttered pan. Immediately sprinkle the remaining toffee bits on top gently pressing into the fudge.
- Cool completely, then cut into squares.
BROWN SUGAR FUDGE
I love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5.
Provided by Kath
Categories Desserts Candy Recipes Nut Candy Recipes
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.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.1 g, Cholesterol 8.5 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.1 g, Sodium 25.5 mg, Sugar 10.8 g
OLD-FASHIONED BROWN SUGAR FUDGE (PENUCHE)
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.
Nutrition Facts : ServingSize 1 piece, Calories 196 kcal, Carbohydrate 42.6 g, Protein 0.2 g, Fat 3.4 g, SaturatedFat 2.1 g, Cholesterol 11 mg, Sodium 70 mg, Sugar 42.2 g, UnsaturatedFat 1 g
BROWN SUGAR WALNUT FUDGE
Recipe came from one of my mom's dear friends who is a wonderful cook. I've also substituted pecans for walnuts. To make a white coconut fudge, substitute white sugar for the brown and coconut instead of nuts.
Provided by CoffeeB
Categories Candy
Time 20m
Yield 16 serving(s)
Number Of Ingredients 5
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 FUDGE
3 ingredients and the microwave and you'll be in fudge Heaven! This is really good, melt in your mouth good!
Provided by Kansas A
Categories Candy
Time 12m
Yield 50 serving(s)
Number Of Ingredients 3
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 FUDGE
Categories Candy Milk/Cream Dessert Christmas Vanilla Summer Winter Edible Gift Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
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.
CANDIED WALNUTS RECIPE WITH BROWN SUGAR
These candied walnuts are so addictive, you'll want to eat the whole bowl in one sitting! Great as a starter or as a salad topping, everyone loves these candied walnuts! Super easy to make!
Provided by MelanieCooks.com
Categories Snack
Time 5m
Number Of Ingredients 3
Steps:
- Line the baking sheet with parchment paper.
- Heat butter in a large non-stick frying pan over medium heat until butter is completely melted.
- Add brown sugar and walnuts to the frying pan and mix.
- Cook, stirring every 30 seconds, until the sugar is completely dissolved (about 4 minutes).
- Remove candied walnuts from the frying pan onto a baking sheet. Put the walnuts on parchment paper in a single layer and spread them apart so they are not touching and don't stick together. Let them cool for 30 minutes.
- After the candied walnuts are completely cool, put them in a bowl and serve.
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- Preheat oven to 350 degrees. Spread walnuts in an even layer on a baking sheet and toast for 5-10 minutes, tossing occasionally. Remove walnuts and set aside to cool when they are one shade darker and smell toasty. Chop into small bits.
- Meanwhile, lightly spray a 9x5 loaf pan with cooking spray and then line with plastic wrap, leaving an overhang on two of the sides.
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- 1. Butter an 8x8-inch or 9x9-inch square pan. Line with parchment paper or foil, and butter that; set aside.
- 2. In a medium saucepan, combine the sugar, evaporated milk and butter. Bring to a full boil over medium heat. Reduce the heat slightly (no lower than medium-low) and boil for an additional 10 minutes, stirring constantly.
- 3. Remove from the heat and stir in the powdered sugar, vanilla extract and maple flavoring. Transfer the mixture to a standing mixer (or use a hand mixer) and beat the fudge on medium speed until thick and glossy - about 3 minutes. Fold in the walnuts and pour the mixture into the prepared pan.
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