I am guilty of making a lot of sweets lately. Between birthdays and making goodies to send off to the kids, I’ve gone through a lot of sugar in the last month! I have made fudge 3 times in the last month now, and each time it has turned out wonderfully. Because of this, I am now going to proclaim that I am no longer a failure at candy making. For now anyway. Or at least until I do fail (cause that is sure to happen when cooking sugar).
The Pumpkin Spice Fudge that I made took a trip back home to my son Justin. This Candy Corn Fudge is making it’s way to North Carolina tomorrow along with some other goodies in the box for my other son Christopher. Of course, I sent goodies home for Kristina also when I sent Justin his fudge, so, likewise, when shipping these treats off I am sending off enough for Chris to share with his roommates.
I am having so much fun with the Allrecipes Allstar Program. I love being challenged and this is definitely challenging me! I’m also enjoying making the goodies that are not staying in my home. I’m loving taking the photos too! As a part of this program this month, one of the things we are doing is making and reviewing recipes that contain Karo Syrup.
My only situation with this recipe, is I’m not sure if it counts as part of my activity as I can’t find this particular one on allrecipes.com. I did however find it on the Karo website. It is a recipe for White Fudge and I added salted peanuts and candy corn to it to give it more of a Halloween theme and to make it pretty. 🙂
I am also learning a lot of patience with all this fudge making. I am finding that to make a good cooked fudge, I definitely need the candy thermometer, and I need to know exactly what it looks like when it states in the recipe “the fudge starts to lose its gloss”. If you attempt to pour the fudge after it has lost its gloss too late….then your fudge will harden before it hits the pan. If you don’t beat it long enough and pour it before it begins to lose its gloss, you will end up with gooey fudge.
- 2-1/2 cups Sugar
- 1-1/4 cups fat free half and half
- 1/3 cup Karo corn syrup
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 2/3 cup salted peanuts
- 1/3 cup candy corn
- Line an 8×8 pan with foil and spray with cooking spray. Set aside.Combine sugar, fat free half and half, corn syrup, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring frequently until mixture boils.
- Continue cooking, stirring occasionally until candy thermometer reaches 235 to 240°F (soft ball stage). Remove from heat; do not remove candy thermometer. **NOTE: I let my candy cook to the 240 temp – otherwise I end up with runny fudge.
- Add vanilla and butter and stir until incorporated. Cool mixture to 100°F. To speed cooling, place pan of hot fudge mixture in a cold water bath -I just remain patient myself because I don’t want to take any chances of getting water in my syrup. Remove candy thermometer.
- Beat mixture with a wooden spoon until it thickens and begins to lose its gloss (about 4 to 5 minutes). Stir in peanuts.Pour fudge mixture into prepared pan and quickly place candy corn on top, pressing slightly to sink corn into the fudge a little. Cool completely. When firm, remove from pan; cut into squares.