21/05/2026
From the Kitchen Today!
Today, Eric is making Brown Sugar Fudge or as New Englander's like to call it Penuche
It can have nuts,ours does not.
Back in the days, people still routinely relied on the soft ball stage test for candy making. A small spoon of the boiling candy would be dropped into ice cold water. If the ball was firm but still able to be squeezed between your fingers, it was done.
A very inconsistent way of judging the proper temperature. Eric's mother said there were as many failures as wins using this method. (She liked hers grainy)!
Eric likes it smooth!
The solution for a more precise way of delivering a smooth creamy, non-grainy fudge is to use a high-end candy thermometer. (Or as budget allows, any heat safe thermometer that can reach about 240 degrees F.)
The targeted temperature for the boiling fudge is 236-238 degrees F.
The result when cooled is a smooth, creamy fudge with a rich caramel flavor! Its like eating a melt in your mouth caramel!
1.Follow your favorite ingredient list
2. Cook until the mixture reaches between 236 and 238 degrees F. 3. Stir only very occasionally, perhaps just a couple of times. Over-stirring can cause crystallization of the sugar and your fudge will seize.
(Aha!! That's how it happens!)
4. As soon as the mixture hits the ideal temperature, remove the pan from the burner and
quickly but gently stir in the vanilla extract.
5. Allow this mixture to remain at room temperature until lukewarm. Do NOT try to speed up this process ( Eric times his)
When cooled to lukewarm, beat the fudge mixture with a wooden spoon until it loses its glossy appearance and begins to thicken more.
Now you can stir in the nuts at this point if you are adding them.
Pour evenly into the prepared pan.
Notes
I used light brown sugar in this version and the fudge had plenty of caramel flavour when finished.
I use salted butter but do not add any additional salt to the recipe. If using unsalted butter, you may add a pinch or two of salt if you like.
ALERT!!!
Do not confuse evaporated milk for sweetened condensed milk.
Notes:
If adding nuts, you should toast them beforehand for best flavour and crunchy texture. Place them in a singe layer on a cookie sheet and bake at 350 degrees for 8-10 minutes, turning them over at about the halfway point.
This recipe is meant for an 8x8 inch pan.
Note from the Fudgemaker.
Because my recipes are handed down in my family over the years,
I typically don't share the ingredients. The method is important to achieve the desired result with your recipe.
I have had people ask about microwave recipes and methods. We are an Old Fashioned creator of fudge.
Fudge De Fûge doesn't make microwave or boxed Fudge.
Success on creating your recipe!
