1 c White Sugar; Granulated 2 oz Unsweetened Chocolate; 2 Sqs
1 c Light Brown Sugar; Firm Pack 4 tb Butter; 1/2 stick
1/2 c Heavy (Whipping) Cream 1 1/2 ts Vanilla
3 tb Molasses; * 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.
Yields
6 servings