Coras Famous Brown Sugar Fudge Food

CORA'S FAMOUS BROWN SUGAR FUDGE

Steps:

• Lightly butter a 6" x 10" glass pan. I like to line it with parchment paper first, then butter that. It makes it easier to remove and slice nicely.
• In a medium saucepan set over medium-high heat, mix together the brown sugar, heavy cream, and melted butter. Bring to a boil, and continue to boil for 5 minutes.
• Remove the pan from the heat and stir in the icing sugar. I sift it right into the pot, to make sure there aren't any lumps.
• Beat with an electric mixer until creamy and smooth. I use the whisk attachments for my hand mixer, but the standard beaters work well too.
• Pour the fudge into the prepared pan and let cool until firm. You can do this in the fridge if you need to save time.
• Cut into 1" squares to serve

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.

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 FUDGE

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.