Recipe by Peachy Keen
"I love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5."
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This recipe has eluded me for years. My mom made it for years and lost it! This is exactly what I was looking for. I agree with the member who boiled it for 10 minutes and stirred for 5 minutes. Turns out perfectly. Just like I remember!!
I would like to say that I love to bake and love fudge. That being said, I was a fudge virgin and had never made it before. The author of he recipe negated to disclose how high do you heat the fudge? I boiled for 5 minutes on high, and my fudge burnt. I am sure, that had I known you do not cook fudge on high on the stove, that this recipe would have turned out. This information should have been disclosed in the cooking instuctions. The rsult: an 8"x8" dark brown brick(not kidding, I could not even score the surface with a knife)
Excellent tasting and very easy to make.I've made 6 batches in the last 24 hours to give away to co-workers. I did struggle to make the 1 inch cubes retain their shape when putting in gift boxes. After trying to cut it at room temp, at semi-chilled and totally refridgerated- I concluded that the fudge cubes turned out perfect-shaped when 100% refridgerated. Note: they were very hard to carve at 35 degrees so please be careful with the knife! Just go slow!
We made this exactly as stated and it was crumbly, couldn't cut it into squares. Taste was ok but consistency was awful.
This recipe turns out great every time. You need to use a timer. DO NOT just guess. If you want to be even more precise, you need to use a candy thermometer and boil the mixture to 238 F. Soft ball stage. If you use a thermometer, you don't need to time it. :) I use less confectioners sugar - more like 1.25 cups.
This is a nice, creamy fudge. It does not make very much, which is good for the two of us. If there are more of you, you will want to double it. One thing I found different, was adding salt. Next time I make this I'll leave the salt out. I find it gives a "biting" taste that does not taste good...although I can certainly taste the rest of the ingredients. I used beaters to beat the fudge and it doesn't take long at all to thicken.
This turned out perfectly! I used to make a similar fudge a long time ago, but had lost my recipe. This was a little different, as I know I never used confectioner's sugar. The recipe is simple and the timing directions are easier than temperature testing or soft-ball judging. I followed the directions exactly and used the fudge and a gift to my sister, who used to make brown sugar fudge with me.
Fantastic and easy, my family gobbled it all up!
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Sugar Fudge
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: 39
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