Fudge! I grew up eating it and now I live in Northern Michigan, an area known for the fudge shops in almost every town. I’d rather eat fudge than any other type of candy, so watch out, I have other fudge recipes to share on this blog, after all, I am not just a foodie, I’m also a fudgie!
I made this fudge a few years ago, loved it, but put it out of my mind because I loved it a little too much. So, the other day I’m thinking about the blog and I remember this fudge and how great it is. It calls to you at the oddest times, like in the middle of the night or in the morning with a cup of coffee…. and worst of all, it call’s to you when it’s at home and you’re not. Wednesday I had to do some shopping and get my snow tires put on, I sat at the tire place and all I could think about was this fudge waiting at home. I should have put a couple of pieces in a baggie….
This is a firm fudge but very smooth and not grainy at all. It goes together a little different than traditional fudge. You cook the mixture to a soft ball stage, then you beat in powered sugar. It’s important to work fast and get it into the pan. That is the only tricky part.
Use you candy thermometer and it wouldn’t hurt to test it for accuracy. I pulled out my older one, forgetting I had a new one that I bought last year. My old thermometer was off! I was lucky that I thought to double check my fudge with the new one, I was 1° over the 238° I wanted.
Brown Sugar Fudge
2/3 C evaporated milk
2 C brown sugar, firmly packed
3/4 C butter, cut into cubes
1 tsp vanilla
1 3/4 C powdered sugar, sifted
3/4 C toasted walnuts, optional
chocolate drizzle, optional
In a heavy, medium sized saucepan, bring evaporated milk, brown sugar and butter to a boil over med-high heat. Stir constantly. Reduce heat to low and cook to 238°F on a candy thermometer. Stir frequently.
Remove from heat and pour into a heat proof bowl. Add vanilla and begin beating with a hand held mixer. Start adding the powered sugar in small amounts. Once combined, just mix until smooth. Add walnuts if using.
Spread fudge into an ungreased 8-inch square pan. Drizzle with melted chocolate if desired and set into refrigerator for about 30 minutes. Cut into pieces and store in a tightly covered container.