Nanny used to make a penuche frosting that was to die for. It was always the frosting I requested when I felt like eating something fudgy, but not chocolate! When I came across her recipe card for Brown Sugar Fudge, I knew I had to make it.
I was nervous about it because as I have said many times before, I am not the best fudge maker. I have failed at making it many times and I don’t understand why because I grew up with a mom who also made incredible fudge!
Mom would make chocolate fudge (her favorite) or peanut butter fudge almost every Saturday night to go with our popcorn. We would all sit around watching TV shows like Lawrence Welk and Green Acres while snacking on buttery salty popcorn and sweet, delicious fudge!
Let me share with you things I have learned about making fudge and how you too can become successful at doing so! It isn’t too tricky, but you do have to be watchful when making a boiled fudge recipe.
How to make a successful fudge recipe!
- Always use a candy thermometer. If you don’t have one, I highly recommend buying one.
- Have all your ingredients and pans ready to go before you start. Fudge can turn fast and you want to be sure to be on the game when making it.
- Resist the urge to stir too much. Believe me, you will have your fill of stirring once the fudge cools down some!
- I always remove my fudge from the cooktop just before it hits the softball stage (see the candy thermometer pic!)
- As soon as your fudge starts to lose the glossy look is when you need to pour into your prepared dish. Don’t hold out on pouring into your pan. If you do, the fudge will harden in your cooking pan.
I am very proud of that piece of fudge up above. I did pretty darn good this time! I can just hear my Nanny say “Shelby Mae, let’shave “just a taste” of that fudge.”
Pin and Share Nanny’s Brown Sugar Fudge
- 2-1/2 cups light brown sugar
- 3/4 cup evaporated milk
- 1/8 teaspoon salt
- 3 Tablespoons corn syrup
- 3 Tablespoons butter
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts
- Combine evaporated milk, brown sugar, corn syrup and salt in saucepan over medium heat.
- Bring mixture to a boil and cook until just reaches the soft boil stage. This is 230 degrees on a candy thermometer.
- Remove from heat, add butter and cool until about 200 degrees.
- Add walnuts and stir.
- Beat fudge until it has just lost it's shiny gloss.
- Immediately pour into pan lined with wax paper.
- Cool completely.
- Cut into 24 pieces.
- Store in airtight container.
Watch your fudge carefully at all times. To be successful you must pay attention to it while it is cooking and while you are beating it. If you do overbeat it, add a little bit of milk to the mixture to try and loosen it up some.
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Serving Size:1/16th of recipe
Amount Per Serving: Calories: 118 Total Fat: 3g Saturated Fat: 1g Cholesterol: 5mg Sodium: 28mg Carbohydrates: 23g Fiber: 0g Sugar: 23g Protein: 1g