Brandy FudgeCourse: CandyCuisine: AmericanDifficulty: Difficult
A quick and tasty fudge recipe, this one should be a hit. There is a trick to making fudge and it requires some trial and error to get it right as mere seconds can destroy a batch. A good candy thermometer can and will be your best friend. Fudge accepts flavour well so try your hand at just about anything you can dream up.
3 cups sugar
2/3 cup milk
2/3 cup half-and-half (10%) cream
1/4 cup light corn syrup
2 tbsp butter
6 tbsp brandy
- Butter an 8 inch square pan or line with parchment paper or foil and spray with cooking spray.
- In a large saucepan or in a double boiler, combine sugar, milk, cream, corn syrup and butter.
- Cook over medium heat, stirring until mixture comes to a boil.
- Cook to 238 F on candy thermometer (soft ball stage).
- Once liquid comes to a boil do not stir.
- Remove fudge from heat. Do not stir.
- Cool to 120 F.
- Add brandy and beat until mixture starts to lose its gloss.
- Pour fudge quickly into greased pan and allow to cool before cutting into 1/2 squares.
- Many extras can be added to fudge. Nuts, other candy pieces, chocolate chips etc. The trick is to fold in these items once your fudge has cooled down to the 120 f range for nuts and cooler for other candy pieces. If you add them in when the fudge is still hot they will melt away or change the texture of your fudge altogether.
- As mentioned above Fudge is called this for a reason. DO NOT expect it to be perfect the first try. If it is congratulations…if not, you always have the pleasure of trying again. Bon appetit!