This easy old-fashioned fudge is made with brown sugar instead of white sugar as most other fudge recipes call for.
You will need a well-buttered 8-inch pan and a candy thermometer to ensure a smooth fudge without a hint of that gritty, sandy mouthfeel that is the result of improperly cooked sugar.
The brown sugar in this recipe should not be substituted one for one with white sugar. The brown sugar is what imparts the wonderful caramel flavor and color.
Likewise, don't substitute turbinado or Demerara (natural brown sugars usually sold as “raw sugar”) they have larger crystals and won’t melt down the way conventional brown sugar would so it will affect the outcome of the recipe.
- 2 cups packed brown sugar
- 1 cup sugar
- 1 cup evaporated milk
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 cup pecans or walnuts, chopped
- In a medium saucepan set over medium heat, combine brown sugar, white sugar, evaporated milk, and butter.
- Cook, stirring occasionally, to the soft-ball stage, or 236 F to 238 F on a candy thermometer. Remove from heat.
- Add vanilla (do not stir) and let cool to lukewarm.
- When lukewarm, beat the fudge with a wooden spoon until the mixture loses its gloss. Stir in the nuts.
- Pour into a buttered 8-inch pan or pie plate.
- Cool brown sugar fudge until firm and cut into small squares.
- Do not substitute the evaporated milk in this recipe with any other type of dairy product, especially not sweetened condensed milk. They are two different products. Evaporated milk is milk that has been cooked to reduce its water content and stabilize it so it won't curdle when cooked at high temperatures -- perfect for fudge.
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