Old-Fashioned Brown Sugar Fudge

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This fudge is a classic recipe from the 1800s, and it’s as delicious today as it was in the past. It’s made with just a few simple ingredients, and is a tasty sweet treat that everyone will love. It makes an excellent gift, too. You might find us sneaking a bite while on a break at the Tall Ships 1812 Tour.

Brown Sugar Fudge

What you need:

  • 2 cups (450 g) Redpath Golden Yellow Sugar
  • 1 cup (225 g) Redpath Granulated White Sugar
  • 1 cup (250 mL) milk
  • 1 tbsp (14 g) butter
  • 1 tsp (4 mL) vanilla
  • 3/4 cup (170 g) peanuts, salted or unsalted (optional)

How to prepare:

1. Line a loaf pan with parchment paper and set aside.

2. Stir together the sugar, milk, and butter over medium heat until it reaches a boil. Continue to cook the sugar mixture until it reaches the soft ball stage, when it reads 235°F (118°C) on a candy thermometer. You can also tell if the mixture has reached the soft ball stage if you drop a bit of the sugar mixture into cold water and it forms into a soft ball.






3. Once it has reached the soft ball stage, remove the mixture from the heat and stir in the vanilla.


4. Beat the mixture with a wooden spoon until it thickens and becomes creamy in texture, then stir in the peanuts (if using).



5. Pour the mixture into the prepared loaf pan, smoothing the top with a spatula. Let cool completely before cutting into squares. They will be a bit crumbly, so don’t worry. Serve immediately or store in an airtight container for up to two weeks.



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