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Now that December is upon the homestead in full force and the garden is safely put to sleep and the outside work is pretty much done. I've turned my attention to inside chores. I'm making bread almost everyday. The meals I'm cooking are full of homegrown foods. The wood stove is going and this is the season where we have more time to do the things we love. For me, that is normally something food related. Just this past week my son and I filmed a couple of videos for our YouTube channel about making cookies. Then I got to thinking... I need to share my fudge recipe. So that is this post.
Did You Know???
Fudge as we know it, was brought about as a complete and utter failure. It is a mighty tasty mistake in my opinion. It was first made in Baltimore, Maryland in 1886 when a chocolate maker there "fudged" a batch of French caramels. It is totally an American yummy treat. Fudge is a great thing to make for the holidays. It's a treat I generally make a couple times this season. One for the family and then one to give to friends. My son jokes saying that I only give our really good friends a box of it. Well he's not really wrong HAHA.
So now to the post you're here for... The goods... The recipe..
Caramel Fudge
You will need:
400 grams (2 Cups) packed Brown Sugar
400 grams (1 Can) sweetened Condensed Milk - I use Eagle Brand
110 grams (1 Stick) of butter
15 grams (1 TBSP) golden corn syrup
Instructions:
Line the bottom and sides of an 8x8 pan with parchment paper, or grease with butter.
2. Combine butter, brown sugar, condensed milk and syrup to a medium sized saucepan. Cook on medium - low heat until the butter melts and the sugar is dissolved. You will notice the surface bubbling.
3. Reduce the heat to low and simmer the mixture for about 15 minutes stirring constantly.
4. Using a candy Thermometer test the mixture to see what temperature it falls on. for Fudge you will want it at 116 C or 240 F. Or simply use a glass of cold water and drop a small piece of the caramel into it. Remove from the water and if you can make a firm ball out of it then it is ready.
5. If you are unable to form a ball let it cook about 5 more minutes then try again.
6. Transfer the fudge mixture into the lined or greased pan. and place in the fridge to firm up.
Optional Step:
To make your fudge extra smooth transfer it to a mixing bowl with the paddle attachment and beat for 5 minutes or until you notice the fudge starting to set. Then transfer to the pan and let set in the fridge.
7. Store in airtight container when set and keep in the fridge. You might need to hide them.
By clicking the link below you will be taken to the printable page for this recipe.