Creamy Brown Sugar Fudge
9 people added this to their Recipe Box
This recipe makes 64 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 5656 cal |
| pro | 00 pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 11 g11g carb |
| fibre | 0 g0g fibre |
| chol | 6 mg6mg chol |
| sodium | 14 mg14mg sodium |
| potassium | 27 mg27mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit A | 22 vit A |
- Preparation time: 40 minutes
- Total time : 1-3/4 hours
Ingredients
- 2 cups packed brown sugar 2 cups packed brown sugar
- 1 cup granulated sugar 1 cup granulated sugar
- 1 cup whipping cream 1 cup whipping cream
- 3 tbsp corn syrup 3 tbsp corn syrup
- 2 tbsp unsalted butter 2 tbsp unsalted butter
- 1/4 tsp salt 1/4 tsp salt
- 1 pinch baking soda 1 pinch baking soda
- 1 tsp vanilla 1 tsp vanilla
Preparation
Grease bottom and side of large heavy saucepan. Add brown and granulated sugars, cream, corn syrup, butter, salt and baking soda; stir over medium-low heat until melted.
Bring to boil over medium heat. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 234°F (112°C), 12 to 14 minutes, or soft-ball stage when 1 tsp dropped into cold water forms soft ball.
Dip bottom of saucepan into cold water for 1 minute. Let cool, undisturbed, on rack until lukewarm (110°F/45°C), 30 to 45 minutes.
With wooden spoon or in stand mixer with paddle, beat in vanilla; beat until thickened and just beginning to lose its gloss, 4 to 5 minutes.
Immediately scrape into greased or parchment paper–lined 8-inch (2 L) square cake pan, spreading evenly. Let cool in pan until set, about 30 minutes.
Remove from pan. Using knife dipped into hot water, cut into 1-inch (2.5 cm) squares.
Bring to boil over medium heat. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 234°F (112°C), 12 to 14 minutes, or soft-ball stage when 1 tsp dropped into cold water forms soft ball.
Dip bottom of saucepan into cold water for 1 minute. Let cool, undisturbed, on rack until lukewarm (110°F/45°C), 30 to 45 minutes.
With wooden spoon or in stand mixer with paddle, beat in vanilla; beat until thickened and just beginning to lose its gloss, 4 to 5 minutes.
Immediately scrape into greased or parchment paper–lined 8-inch (2 L) square cake pan, spreading evenly. Let cool in pan until set, about 30 minutes.
Remove from pan. Using knife dipped into hot water, cut into 1-inch (2.5 cm) squares.
Source : Canadian Living Magazine: December 2011
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