Fudge is a type of confectionery, which is usually soft, sweet, and rich. It is made by mixing sugar, butter, and milk, heating it to the soft-ball stage.
- 1 can evaporated milk (12 oz)
- 1 can condensed milk (14 oz)
- 2 cups brown sugar
- 3/4 cup water
- 2 tbsp butter
- 1 tsp vanilla extract
- Combine evaporated milk, condensed milk, brown sugar and water in a large saucepan and mix together until all the sugar has melted. Place on medium heat and bring to a slow boil. Do not stir before the mixture boils. Stir continuously in a figure 8 going around the sides and down the middle. Boil mixture until it forms a soft ball or come to 235 degrees Fahrenheit. Remove mixture from heat and add butter and vanilla extract. Let cool for 5 minutes then beat until mixture becomes thick. Pour into a greased square baking dish and let cool. Cut into squares when mixture is almost cool.
Tips and Ramblings
- 1. Fudge is a labor of love. The stirring and beating will definitely help your arm muscles.
- 2. When testing to see if the fudge is a soft ball mixture, taste the pieces of fudge in the water. If it tastes smooth like toffee you still have a little way to go.
- 3. My aunt told me the fudge is ready when you stir it and can see the sugar crystallizing at the bottom.
- 4. If the fudge begins to burn but it is still not up to temp, reduce the heat.
- 5. If it takes you more that on try to get it right, don’t get discouraged, the trick is figuring out when it is a soft ball. In the past I would give up before it got to this stage and always made toffee.
Adapted from Metemgee.com
Recipe by : Altee Brown