In our house, Halloween means Mom makes Homemade Fudge Candy.
It’s just not the same without that sugary sweet confection on hand.
Fudge should be cooked slowly at medium heat to soft-ball stage. I usually cook it to a temperature of 235 – 242 degrees F, depending on the day.
Don’t rush the process. Choose a dry day to make fudge. A candy thermometer is a necessity.
How to Make Homemade Fudge Candy:
Mom used to cook fudge by feel & instinct – mine ends up being a deep golden color.
Type: Dessert Recipe
Prep Time: 8 min
Cook Time: ~ 20 min
Yields: 60 – 70 small pieces – depending on how you cut it
- 2 1/2 cups brown sugar
- 1/8 tsp salt
- 1 cup sweetened condensed milk – I use Eagle Brand.
- 1/4 cup heavy cream
- 1/4 cup maple syrup or corn syrup
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- In a large, heavy sauce pan, combine & stir ingredients, except butter, over low heat until dissolved.
- Brush down sides of sauce pan with a silicone brush.
- At medium heat, bring to a boil, and cook avoiding stirring, until mixture reaches a soft ball stage – around 246 – 240 degrees F.
- Put butter & vanilla extract on top of mixture. * Tip: Stir until just combined. Don’t over-stir.
- Continue cooking on medium low heat until it retains 235 degrees F.
- Remove from heat. When it drops to 110 degrees F, stir until the sheen is lost, but don’t overwork.
- Pout the mixture into a 9 x 9 inch or 9 x 10 inch buttered pan.
- When partially set, cut into 1 – 1 1/2 inch squares, for easy removal.
Next time you’re having a craving…make your own Homemade Fudge!
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I hope you enjoy this Halloween Recipe on Cooking with Kimberly. Until next time…
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