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Brown Sugar Fudge

Source of Recipe

From "The Back in the Day Bakery Cookbook" by Cheryl Day


Recipe Introduction

"This rich brown sugar cousin to chocolate fudge has a nice velvety texture and a delicious balance of sweet and salty."

List of Ingredients

â—¦ 2 cups packed light brown sugar
â—¦ 1 cup granulated sugar
â—¦ 1 cup heavy cream
â—¦ 2 tablespoons light corn syrup
â—¦ ¼ teaspoon fine sea salt
â—¦ 2 tablespoons unsalted butter
â—¦ 1 teaspoon pure vanilla extract
â—¦ ½ cup pecan pieces (optional)


Recipe

Butter an 8-by-8-by-2-inch baking pan.

In a medium saucepan, combine the brown sugar, granulated sugar, heavy cream, corn syrup, and salt and heat over medium heat, stirring to dissolve the sugar. Insert a candy thermometer and cook, stirring occasionally, until the mixture reaches 238° F.

Add the butter and stir until melted and fully incorporated, then remove the pan from the heat and let the mixture stand, without stirring, until it cools to lukewarm (about 120° F).

Add the vanilla to the fudge and beat with a wooden spoon until smooth and creamy. If desired, fold in the nuts. Pour the fudge into the prepared pan and let cool to room temperature.

Once the fudge has set, cut it into squares. Store in an airtight container at room temperature for up to two weeks.

Makes 36 squares