Nanny always made penuche that was to die for. There was nothing more satisfying than the brown sugar fudge frosting she would make. I loved to peel the frosting off, eat the cake, then finish with the frosting. It was like eating cake and candy for dessert! When I found this recipe in her file box, I knew it was going to be a winner. —Shelby Ruttan
light brown sugar
In This Recipe
Prepare a 9x9 baking dish by lining with parchment paper and spraying with cooking spray.
Combine brown sugar, evaporated milk, salt, and corn syrup in a heavy bottomed saucepan over medium heat and bring to a slow boil.
Slowly boil until temperature reaches 234 degrees on a candy thermometer or until a soft ball forms when hot syrup is dropped into cold water. Do not stir during this step.
Once temperature has been reached, remove from heat and add butter. Let cool to 110 degrees. It is still important to not stir in this step.
When syrup is at 110 degrees, add vanilla and nuts. Stir the fudge firmly (termed "beating" the fudge) until it begins to lose it's shiny look.
Immediately pour fudge into prepared pan as quickly as possible. Let fudge sit until cool and hardened. Do not refrigerate as this will change the texture of your fudge.