One of my favorite memories of my mom’s mother, my nan, from when I was younger is when she would make her old fashioned brown sugar hard fudge. My mom and I tried for years to make it and it never turned outright. We could never get the soft ball stage quite right. It never stopped us from trying! Fast-forward 20 years, my husband decided one day he wanted brown sugar fudge. We did not have my nan’s recipe so we started searching the internet to find a recipe that produced a similar fudge. Little did we know we would easily find one that was almost exact and on a bag of yellow sugar no less.
My husband is the one who tends to make this recipe as I still can not get the soft ball stage right, even with his help, some great Canadian housewife I am but that’s okay as who says only the woman can bake and cook. In fact, my husband loves it! You may find some feature posts on here one day from him Anway, on to the recipe!
Old Fashioned Brown Sugar Fudge
- Loaf pan
- Medium pot
- Wooden Spoon
- Parchment/wax paper
- Candy thermometer or clear measuring cup or glass
- Silicon spatula
- 2 cups brown sugar
- 1 cup white sugar
- 1 cup milk
- 1 tbs butter
- 1 tsp vanilla
- 3/4 cup peanuts - salted or unsalted (optional)
- Line your loaf pan with parchment paper or wax paper and set aside.
- Stir together your sugar, milk, and butter over medium heat until it reaches a boil. Continue to cook the sugar mixture until it reaches 235°F/118°C on a candy thermometer. If you don’t have a candy thermometer you can tell if the mixture has reached the soft ball stage by dropping a bit of the sugar mixture into cold water, it needs to form into a soft ball.
- Once it has reached the soft ball stage, remove the mixture from the heat and stir in the vanilla.
- Beat the mixture with a wooden spoon until it thickens and becomes creamy in texture. You can stir in the peanuts at this stage if you choose to add them.
- Next, pour the mixture into your prepared loaf pan, smoothing the top with the spatula. Then let cool completely before cutting into squares. They will be a bit crumbly, so don’t worry, that’s normal. Let it cool down. Store in an airtight container for up to two weeks if you have any left :)
Let me know if you try this recipe and how it turns out!
Question: What’s your favorite fudge recipe. Leave me a comment!