Brown Sugar Fudge

My husband says this brown sugar fudge is as good as Grandma Stewart’s.  Christmas wouldn’t be the same without it!

INGREDIENTS:

300 ml                       Sweetened condensed milk *

3 cups                        Brown sugar (dark brown sugar gives a richer flavour)

½ cup                         Milk **

3 tbsp                        Butter or hard margarine (everything’s better with butter!)

2 tbsp                        Corn syrup

1 tsp                           Vanilla

DIRECTIONS:

• Using a pastry brush, brush sides of a 3-litre heavy saucepan with water. This will help prevent the fudge that boils up the sides from crystallizing.
• Combine first five ingredients in saucepan.
• Heat slowly on medium-low, stirring constantly as it comes to a boil. Make sure the sugar is dissolved before fudge boils.
• Continue to boil gently WITHOUT stirring to prevent sugar from crystallizing, until soft ball stage or 117°C or 238°F on a candy thermometer. * You will notice the fudge change in consistency and colour. This is a good indication the fudge is done.
• Remove from heat.
• Let stand until temperature on thermometer reads 75° C or 165° F. Remove thermometer.
• Add vanilla.  Beat with a spoon for a couple minutes until thickened and fudge loses its shine. When you first stir the fudge, you may notice a darker candy from the bottom of the pot and darker specks will get stirred into the mixture. These specks should blend in as you beat the fudge.
• Before the fudge sets, pour quickly into greased 9×9 inch pan.
• Cool.
• Cut into 36 pieces. When cutting fudge, cut halfway through first and then pass knife through again, cutting all the way through.

*  You can substitute the sweetened condensed milk for evaporated milk, but it changes the texture a little. If you do this, omit the ½ cup of milk.

** Do not use lactose free milk.

*** Soft ball stage – pour a small amount of fudge into a glass of cold water.  The fudge will keep its form in the bottom of the glass and can be formed into a soft ball with your fingers.  Soft ball stage on a candy thermometer is 235-240° F.

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