Total TimePrep: 20 min. Cook: 15 min. + cooling
Makes2 pounds (81 pieces)
I've never written a recipe review before, but this one did not turn out well for me at all. First of all, the recipe does not state if light or dark brown sugar should be used. I used the former, so maybe that's where things went wrong. I followed the instructions exactly as written, and I found that the sugar mixture was not just hard but impossible to stir after cooling down to 110 degrees, so much so that I almost broke my wrist trying to incorporate the melted butter and vanilla into the caramel. If you are making fudge for the first time, I highly recommend finding another recipe that uses condensed/evaporated milk or heavy cream instead.
This is an amazing recipe! I’ve tried over the last 4 months to make this fudge with other recipes and it never came out right. I followed this recipe exactly and the fudge came out a beautiful blonde color, tasted great and was smooth and creamy. Although when I used my mercury candy thermometer, the temperature read 231°. At the same time I used my Weber digital thermometer and it read 234° so that’s when I took it off the burner. And you really do have to beat it for 10 minutes.
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I am assuming the sugar is confectioner's sugar
Easy to make..to devour easier. Will be my absolute goto for years to come!
I thought Chocolate fudge was the ONLY fudge for me until I made this today! I will make this from now on It reminds me of the praline candy we got in New Orleans! Honestly I didn't know what I was mising all these years! Added bonus easy to make I followed the directions to a tee and it turned out perfectly.
I have made this recipe at sea level and it turned out wonderful, what adjustment do I need to make for 5680 ft high altitude?
Is there a way to break down calories per piece?
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for alfredgirl....the recipe states to let the butter and vanilla set on top till cool THEN stir in....