Brown Sugar Fudge

3 cups lightly packed brown sugar (can be light or dark brown)
1 cup granulated sugar
1 cup heavy cream (I’ve also used 1/2 whole milk and 1/2 heavy cream)
2 T unsalted butter
1/2 tsp salt
1 tsp vanilla
1/2 cup chopped nuts (optional)

Note: Make sure you have a candy thermometer and either a copper-bottomed or a very heavy medium-size pot. I’ve made (and thrown away) a Iot of batches because the sugar burned or scorched. I have been 100% successful when I used an enameled cast iron pan (like Le Creuset).

Add brown sugar, white sugar, butter, cream, and salt to a heavy (or copper bottomed) medium-sized pot over medium high heat and bring to a boil. With a wooden spoon, stir until butter and sugar are melted and ingredients combined and then STOP STIRRING! Reduce the heat to medium and cook until the mixture reaches 236° — this could take 30-40 minutes. (This is soft-ball stage—you can test whether it’s done by drizzling some of the mixture into a cup of cold water. If it forms a soft ball, then you’re good.) Remove from heat and let cool to 110° and add the vanilla and nuts. Beat the fudge with a wooden spoon or a hand mixer (do NOT use a more powerful mixer) until the the fudge becomes smooth and it looses its sheen. Work quickly to spread the fudge into an 8x8” glass dish lined with parchment paper, pushing it into the corners. Let cool completely (about an hour) and then cut into squares. Store in an air-tight container.

This recipe has been through a lot. Mom used to make this and regular chocolate fudge at the drop of a hat—and it came out perfect every time. Me? Well, I’ve never made the regular fudge to my liking and have only recently been able to make this brown sugar fudge recipe consistently—and only because I’m using a candy thermometer and a heavy duty pan. It’s not exactly the same recipe that Mom put in my cookbook, but almost. My Uncle Mike thinks it’s pretty darn good!