Grandma’s Brown Sugar Fudge
4 cups brown sugar
2 cups whipping cream
1 heaping tbsp. butter
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped pecans
Combine sugar, cream, butter and salt. Bring to a full boil. Cook until soft ball stage (234-238 F) on thermometer. Remove from heat and add vanilla and nuts and beat with a spoon until thick (this will take approx. 15 minutes). Pour into buttered pan and let cool.
The best fudge recipes have simple ingredients. Like butter, sugar, cream, salt, vanilla, cocoa, and nuts. Depending on how soft or slightly firm you prefer your fudge, cook to 234 (softer) and up to 238 (more crumbly) on the thermometer. If you undercook, you’ll never achieve that grainy texture, it will be just a thick caramel. which isn’t a bad thing, if you’re making caramel.
Avoid recipes with icing sugar, condensed milk, marshmallow fluff, chocolate chips, margarine,instant vanilla pudding, etc.
I am a fudge snob, and trust me I can tell a plate of “imitation” fudge that was cooked in a microwave a mile a away.