Tempt My Tummy Tuesday… Brown Sugar Fudge

Over the next few weeks I will be sharing recipes great for the Christmas season, both to serve at parties and to give as gifts.  I hope you enjoy.

Today I am posting a recipe for Brown Sugar Fudge.   Enjoy!

Brown Sugar Fudge

• 3 cups packed light brown sugar (light brown sugar works better than dark brown sugar for this recipe)
• 1 cup heavy cream
• 2 Tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt

1. Line a 9-inch square baking pan with foil, leaving overhang on all sides.  Grease the foil.  Combine all the ingredients in a medium saucepan and bring to boil over medium- high heat.  Reduce the heat to medium-low  and cook until the mixture reaches the soft-ball stage on a candy thermometer, about 234 degrees, 5-8 minutes.
2. Remove the pan from the heat and allow to cool until just warm (about 120 degrees) and not yet firm, 35-45 minutes.  Using a wooden spoon, stir vigorously until the mixture lightens and is no longer shiny, 6-10 minutes.  Spread the mixture into the prepared pan and let sit until firm, about 1 hour.  Using the foil overhang, remove the fudge from the pan and cut into 1-inch squares.  (The fudge can be stored in an airtight container for up to 1 month.)

For another option: Try adding 1/2 cup chopped hazelnuts or pecans, which will make the fudge taste like praline.