Brown Sugar Fudge

Brown Sugar Fudge
from the kitchen of Ellen, with thanks to America's Best Lost Recipes,  from the editors of Cook's Country Magazine

  • 3 cups packed brown sugar
  • 1 cup heavy cream
  • 2 tbs unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 9 x 9 inch baking pan with foil, leaving overhang on all sides.  Grease the foil.  
  • all the ingredients in a medium saucepan and bring to boil over medium-high heat.  Reduce the heat to medium-low and cook until mixture reaches soft-ball stage, 234 degrees, 5-8 minutes.
  • Remove the pan from heat and allow to cool until just warm (120 degrees), and not yet firm, 35-45 minutes.
  • a wooden spoon, stir vigorously until the mixture lightens and is no longer shiny, 6-10 minutes.  Spread the mixture into the prepared pan and let sit until firm, about 1 hour.  Using the foil overhang, remove the fudge from the pan and cut into 1-inch squares.  


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