Monday, November 18, 2013

Brown Sugar Fudge....so Ontario.

I was born in Ontario and my Dad used to make this fudge when I was little. This picture brings back such memories. I haven't made it yet, but I will !



Dad's Brown Sugar Fudge

What you need:
2 cups Golden Yellow Sugar
1 cup Granulated White Sugar
1 cup milk
1 tbsp butter
1 tsp vanilla
3/4 cup peanuts, salted or unsalted (optional) **they say optional, but they don't mean it. Go salted.

How to prepare:
1. Line a loaf pan with parchment paper and set aside.
2. Stir together the sugar, milk, and butter over medium heat until it reaches a boil. Continue to cook the sugar mixture until it reaches the soft ball stage, when it reads 235°F on a candy thermometer. You can also tell if the mixture has reached the soft ball stage if you drop a bit of the sugar mixture into cold water and it forms into a soft ball
3. Once it has reached the soft ball stage, remove the mixture from the heat and stir in the vanilla.
4. Beat the mixture with a wooden spoon until it thickens and becomes creamy in texture, then stir in the peanuts (if using).
5. Pour the mixture into the prepared loaf pan, smoothing the top with a spatula. Let cool completely before cutting into squares. They will be a bit crumbly, so don’t worry. Serve immediately or store in an airtight container for up to two weeks.

***Recipe adapted from Redpath Sugar's recipe.

4 comments:

Gardeningbren said...

I used to make brown sugar fudge whenever I was left to 'mind the children' and we would have to eat the whole lot and clean up all evidence before my parents got home!! Our recipe was brown sugar and evaporated milk boiled till soft ball stage (don't stir) and then use the hand mixer till just going firm. Oh Gosh, happy memories )))

Staci at Life At Cobble Hill Farm said...

This sounds amazing!! I bet with salted peanuts it's just delicious. I love the sweet-salty combo.

Erin said...

I love the mental picture I have of you and your sibs eating yourself sick on fudge....and then having to clean up. :-)

Erin said...

I do too Staci. It all started with a sample of Purdy's Himalayan salted Caramels. OMG!!!