|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You don’t need to be a professional candy maker to produce your own fudge. Using the right ingredients and a candy thermometer ensures a smooth fudge without a hint of that gritty, sandy mouthfeel that is the result of improperly cooked sugar.
This is an easy old-fashioned fudge made with brown sugar and white sugar instead of white sugar only. Do not substitute the brown sugar with white sugar. 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. The brown sugar is what imparts the wonderful caramel flavor and color of the fudge.
Also make sure the milk you use is evaporated milk, which is unsweetened and won’t curdle at high temperatures. Condensed milk is different; it has sugar added.
While making fudge is an easy, straightforward process it is important be precise when measuring the temperature, and only a candy thermometer can do that. Gauging the temperature is not sufficient to know how long to cook the fudge and get the consistency right.
Like all fudge, this makes a wonderful Christmas, Valentine’s Day, or Mother’s Day gift. You can also wrap the fudge squares individually like bonbons in wax paper for a shower or a party. For a double or triple treat assortment, also make a dark chocolate fudge or a white chocolate fudge so you can offer your guests fudge in three colors.
Store the fudge in an airtight container at room temperature for up to 2 weeks, in the fridge for up to 4 weeks, or in the freezer for up to 3 months.
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.