Brown Sugar Fudge
Makes about 80 pieces
1. Line a 9-inch baking pan with foil, leaving overhang on all sides. Grease the foil. Combine the butter, sugar, cream, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the mixture reaches the soft-ball stage on a candy thermometer, about 238 degrees, 25 to 35 minutes.
2. Remove the pan from the heat and allow to cool until just warm and not yet firm, at least 1 hour. Transfer the mixture to a bowl and beat with an electric mixer at medium-high speed until the mixture lightens and is no longer shiny, about 2 minutes. Spread the mixture into the prepared pan and let sit until firm, about 1 hour. Using the foil overhang, remove the fudge from the pan and cut into 1-inch squares. (The fudge can be stored in an airtight container for up to 1 month.)
Test Kitchen Discoveries
- The fudge’s light texture was a result of mixing the candy before spreading it in the pan.
- We tried this recipe using dark brown sugar and then with light brown sugar; the deep molasses flavor of the dark brown sugar made the fudge too potent to eat, while light brown sugar worked great.
- Adding ½ cup of chopped hazelnuts or pecans made the fudge taste like praline.
Madame Mousey
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