Brown Sugar Fudge - Penuche
1 cup granulated sugar White
1 cup firmly packed light brown sugar
1/2 cup heavy cream (Whipping)
3 tablespoons molasses *
2 ounces unsweetened chocolate
4 tablespoons butter
1 1/2 teaspoons vanilla
1/2 cup nuts Chopped, Optional
* This is to taste. The original recipe called for 4 T of Molasses.
STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart
saucepan; butter the upper sides (inside) of the saucepan; measure all
ingredients except the vanilla and optional ingredients, and dump into
the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill
glass with ice cubes and water and the sink with 1/2 inch of cold water.
STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon,
over low heat until the butter melts, the gritty sounds cease, and the
spoon glides smoothly over the bottom of the pan. Increase the heat to
medium and bring to a boil.
STEP 3: Boil, after washing down any crystals that may have formed, with
a pastry brush dipped in hot water from the thermometer bath, using as
little water as possible. Introduce the prewarmed thermometer. Reduce
the heat while keeping the fudge at a boil. Stir no more than necessary.
STEP 4: Test the fudge mixture in the ice-cold water when the mixture
thickens and bubbles become noisy. Ball, formed in ice water, should
hold its shape until the heat from your had begins to flatten it and
should be al dente -- slightly chewy -- between 230øF and 240øF. Because
of the molasses and brown sugar, it can ball at a lower temperature than
some other fudges.
STEP 5: Shock by placing the saucepan in the cold water in the sink.
STEP 6: Seed by adding, without stirring, the vanilla. Then allow to
STEP 7: Stir when lukewarm and "skin" forms on the top (110øF). Return
the thermometer to its hot water bath to soak clean. Stir the fudge
thoroughly but not vigorously by hand, with an electric mixer, or with a
food processor. Pause frequently to allow the fudge to react.
STEP 8: Watch for the fudge to thicken, lose its sheen, and become
lighter in color or streaked with lighter shade, give off some heat,
suddenly stiffen. If mixing by had, the fudge will "snap" with each
stroke; by mixer, mixer waves will become very distinct, by food
processor, fudge will flow sluggishly back to the center when the
processor is stopped.
STEP 9: Add the optional ingredients (1/2 Cup Chopped Nuts (walnuts,
pecans, or hazelnuts, filberts)) before the fudge totally candies.
STEP 10: Pour, score, and store when cool in an airtight container in
the refrigerator or at room temperature.
YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen.
HONEY BROWN SUGAR FUDGE: In Step 1, eliminate the unsweetened chocolate
and replace the molasses with 1/4 cup of honey. The honey causes the
fudge to ball at a higher temperature.
CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream
with light cream or evaporated milk and replace the molasses with 1/4
cup of honey.
ORANGE BROWN SUGAR FUDGE: In Step 1, eliminate molasses, chocolate but
add 1 Tbl corn syrup. In Step 6, add 1 T grated orange zest, plus if you
can get it, 1 tsp of pure orange extract.
PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and
chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of
creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of
a cup of salted peanuts in Step 9.
PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is
optional -- you get a more Southern praline with it, a milder one
without it--or compromise and use only 1 T. Eliminate the chocolate. In
Step 3, when the mixture begins to thicken, add 1-1/2 cups of pecan
halves slowly so as not to break the boil or cool the mixture too