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Molasses Fudge

 Molasses Fudge
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
48 ServingsPrep: 25 min. Cook: 20 min. + cooling

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 McCormick® Pure 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

2 of 2

Molasses Fudge (continued)

Directions (continued)

  • 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.
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.