Molasses Fudge Recipe

Molasses Fudge Recipe photo by Taste of Home

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The combination of molasses and spice in this fudge reminds many folks of gingerbread. Each piece has an appealing old-fashioned flavor.—Becky Burch, Marceline, Missouri

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Molasses Fudge Recipe

Prep: 25 min. Cook: 20 min. + cooling

Yield: 48 Servings

25 20 45

Ingredients

1 teaspoon plus 2 tablespoons butter, divided
1 cup sugar
1 cup packed brown sugar
1/2 cup half-and-half cream
2 tablespoons molasses
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1-1/2 teaspoons vanilla extract
1/2 cup coarsely chopped walnuts

Directions

Line a 9-in. x 5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside.
Grease the sides of a large heavy saucepan with 1/2 teaspoon butter. Add the sugars, cream, molasses and spices. Cook and stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook over medium-low heat until a candy thermometer reads 240° (soft-ball stage), stirring often.
Remove from the heat. Add vanilla and remaining butter (do not stir). Cool, without stirring, to 110°, about 55 minutes.
Remove thermometer; beat vigorously with a wooden spoon until mixture begins to thicken; add walnuts. Beat until fudge is very thick and mixture begins to lose its gloss, about 10 minutes.
Quickly pour into prepared pan. While warm, score into 1-in. squares. When fudge is firm, use foil to lift candy out of pan; cut into squares. Store in an airtight container. Yield: about 4 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 piece equals 52 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 7 mg sodium, 10 g carbohydrate, trace fiber, trace protein.

Originally published as Molasses Fudge in Country Woman Christmas Annual 2008, p70