Burntsugarfudge Recipes

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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



Brown Sugar Fudge image

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

3 cups brown sugar
¾ cup evaporated milk
1 cup butter
2 cups confectioners' sugar
1 cup chopped walnuts

GRANDMA'S BROWN SUGAR FUDGE

Make and share this Grandma's Brown Sugar Fudge recipe from Food.com.

Provided by Kimberlily

Categories     Candy

Time 40m

Yield 50 pieces

Number Of Ingredients 4



Grandma's Brown Sugar Fudge image

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.

Nutrition Facts : Calories 79.8, Fat 1, SaturatedFat 0.6, Cholesterol 3.2, Sodium 17.4, Carbohydrate 17.8, Sugar 16.9, Protein 0.5

4 cups brown sugar, packed
1 (12 ounce) can evaporated milk
2 tablespoons butter
1 teaspoon vanilla

BURNT SUGAR FUDGE

Where I got this recipe I really couldn't say. I know I've had it in my collection for at least 30 years, and remember making it at least once. Since I seem to flub candy the past few years I'm not sure if I could make it now. Some of you candy makers need to try it and review it.

Provided by True Texas

Categories     Candy

Time P1DT30m

Yield 10 serving(s)

Number Of Ingredients 6



Burnt Sugar Fudge image

Steps:

  • Mix four cups of sugar and cream in large heavy pan and bring to boil.
  • Put remaining 2 cups of sugar into a heavy skillet and place on low heat, stirring constantly until sugar is completely melted and looks like brown syrup, light brown in color.
  • When sugar is melted pour into 1st boiling mixture. Mix well and let cook until it makes a firm ball when dropped in cold water. (Can use a candy thermometer too.)
  • Set off fire and stir in soda, until mixture foams.
  • Add butter and stir until melted.
  • Let mixture set for 20 minutes and then add vanilla and beat until heavy.
  • Stir in nuts and pour into a buttered pan.
  • Let cool and cut in squares.

Nutrition Facts : Calories 887.3, Fat 39.6, SaturatedFat 14.4, Cholesterol 56.1, Sodium 391.1, Carbohydrate 132.3, Fiber 3.7, Sugar 122, Protein 8.5

6 cups sugar
2 cups cream
1/4 teaspoon baking soda
1/2 cup butter
1 tablespoon vanilla
3 cups nuts, chopped

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



Brown Sugar Fudge image

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.

1/2 cup plus 2 tablespoons evaporated milk
2 cups packed light brown sugar (14 ounces)
1 1/2 sticks (12 tablespoons) unsalted butter, cut into tablespoons
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
Special equipment: a candy thermometer

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