Grandma's Brown Sugar Fudge

"An old family recipe passed down for generations. I'm addicted to this stuff!"
 
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photo by Donnie N. photo by Donnie N.
photo by Donnie N.
photo by Mell M. photo by Mell M.
Ready In:
40mins
Ingredients:
4
Yields:
50 pieces
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ingredients

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directions

  • Combine brown sugar & milk in saucepan, and stir until the sugar begins to dissolve.
  • Cook over medium-high heat until mixture reaches the “soft ball” stage (about 235 degrees).
  • Remove from heat, and add butter & vanilla.
  • Mix until smooth & creamy. Fudge will lose its shine and feel somewhat gritty on the bottom of the pot.
  • Pour into buttered 9 x 13 glass pan.
  • Let partially set and cut into squares.

Questions & Replies

  1. Perhaps a stupid question but while cooking mixture over medium heat should I be stirring continually or just leave it be?
     
  2. When do i insert thermometer
     
  3. What would it be like if I added a little bit of cocoa to it
     
  4. While I amcooking I found out I have no vanilla extract can I use a substitute
     
  5. Is there a subsitute for evaporated milk?
     
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Reviews

  1. The only thing wrong with this recipe is the pan size. It should be square 8x8. I used the recommended one in recipe and my fudge is very thin. Other then that it tastes awesome.
     
  2. The whole thing curdled. The canned milk was good...followed the recipe...but failed... :(
     
  3. Excellent tasting fudge! I found that the prep time was 10 to 15 minutes longer than stated, but well worth it. My family can't get enough of it. Thank you for sharing :-)
     
  4. My husband went nuts with this fudge, once again claiming it to be the best. He ate so much his eyes rolled to the back of his head. Thanks so much for posting.
     
  5. Sadly the recipe is woefully inadequate. For candy we need more specific instructions and timings otherwise results will be random at best.
     
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Tweaks

  1. I added 1 c. of walnut pieces bc that’s how my mom made it 50 years ago!
     
  2. Haven't made it yet, but plan to; some on-line research seems to indicate that the acidity (?) of the molasses in the brown sugar causes curdling. They suggested adding a pinch of baking soda to fix the problem; ps. haven't actually made it yet, so 5 star rating is just for posting purposes
     
  3. When the cooking part is done, I put the pot into a shallow sink of icey water then put on a fresh pot of coffee. I can get to the best part much quicker. Yummy!
     

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