Title: BROWN SUGAR FUDGE (PENUCHE)
Categories: Candies
Yield: 6 servings
1 c White Sugar; Granulated
1 c Light Brown Sugar; Firm Pack
1/2 c Heavy (Whipping) Cream
3 tb Molasses; *
2 oz Unsweetened Chocolate; 2 Sqs
4 tb Butter; 1/2 stick
1 1/2 t Vanilla
1/2 c Chopped Nuts; Optional
* This is to taste. The original recipe called for
4 Tbls 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 optionals, 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 230 and 240 (110
and 115.5 degrees C.). 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 cool. STEP 7:
Stir when luke warm and "skin" forms on the top (110
degrees F.(43.5 degrees C.)). 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 optionals (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. VARIATIONS:
HONEY BROWN SUGAR FUDGE: In Step 1, eleminate 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, eleminate
molasses, chocolate but add 1 Tbl corn syrup. In Step
6, add 1 Tbl 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'ss get a more Southern praline with
it, a milder one without it--or compromise and use
only 1 Tbls. 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 quickly.
