Simple Brown Sugar Fudge

by zesty on December 10, 2009 · 18 comments

WOW!  I am exhausted!  That is official.  I just thought I would share that with you before we get on to a very exciting post.  If you are watching your waist line you may want to browse off this post but don’t leave zesty entirely.  As the holiday baking has begun I wanted to share with you yesterday’s results of some yummy brown sugar fudge.  You do not need anything fancy to pull this dish off – just a few simple ingredients and a bit of time.

fudge3

 

As you will see in the zesty tip down below, you do not even need a candy thermometer.  There should be lots of fun more holiday baking recipes to come and if anyone wants to see something in particular just holler at me and let me know.

fudge

Ingredients

  • 3 Cups Brown Sugar
  • 2 Tbsp. Corn Syrup
  • 3/4 Cup Evaporated milk
  • 2/3 Cup White Sugar
  • 2 Tbsp. Butter
  • 1 Tsp. Vanilla
  • 1 Cup of crushed peanuts (optional)

Method

  1. Combine all ingredients except the peanuts in a 3-quart heavy saucepan and bring just to a boil over moderate heat, stirring until sugar is dissolved.
  2. Reduce heat to low and simmer, stirring frequently, until mixture registers 238°F on thermometer  (this will take about 30 minutes).
  3. Transfer to a heatproof bowl. Stir in the peanuts and beat until fudge is thick and smooth, about 2 minutes.
  4. Spread evenly in an un greased 8-inch square baking pan.
  5. Gently score the tops of the fudge in the sizes you want to cut.
  6. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.

Zesty Tip: If you do not have a candy thermometer – you can place a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers to determine that it is complete.

fudge

So there you have it!  I think you will enjoy this combination if you like fudge.  I myself prefer it without peanuts but they do give it a little crunch and flavor.  I am just going to head out to the grocery store and then to the house.  I hope you have a great day!  Hard to believe tomorrow is Thursday.

Take care

zesty

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{ 17 comments… read them below or add one }

1 VeggieGirl

**drool**

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2 Marisa (Loser for Life)

This looks amazing! I may have to add this to my holiday baking list!

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3 Nick

That looks fantastic my friend, but so little butter? I though you needed a ton of butter for fudge? All things considered it’s not the worst thing for ya. I wonder how I could get peanut butter into there instead of the peanuts/butter.

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4 Pam

Looks SO heavenly! Take 5 mins of R and R Zesty..you will get more done!

Enjoy!

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5 brandi

that looks awesome! I usually only like chocolate fudge ( not pb ), but I bet this is amazing.

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6 Janna (Just Flourishing)

OMG… I love fudge. And yours look unbelievable. I kind of need some right now.

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7 JavaChick

When I was growing up my Dad would make Brown Sugar Fudge once or twice every winter – usually on a day when we were stormed in. It was always a treat!

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8 Alisa - Frugal Foodie

Fabulous recipe! I will be making this tomorrow!

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9 Christie @ Honoring Health

Yum!

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10 Marianne

What a great looking fudge. I know you said you could make it without the aid of a candy thermometer, but I never truly understand the “stage” that you are supposed to get when dropping the candy into cold water, so I always just pass on making all those delicious candies. I figure one day I’ll actually have a candy thermometer, but alas, I still don’t.

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11 DjKaylan

is this type of snack healthy since is entirely made of sugar

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12 ZestyCook

@DjKaylan – This is not a healthy snack for sure!!

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13 DailyChef

I’m not usually a fan of fudge, but I made some for guests and ended up loving it myself. Thanks!

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14 Gerry

Confused re method – #’s 1. and 5. are conflicting (e.g. size of pan and greased vs. ungreased).

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15 zesty

Good eyes Gerry – I corrected the steps. Sorry for the confusion.

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16 Sarah

Hey, would it make a huge difference if I used margarine instead of butter? Would there have to be adjustments for the amount?

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17 zesty

HI Sarah you will lose the richness and flavor of butter. The texture will be a bit off as well but no need to change the amounts. Let me know how it turns out.

zest

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