Sunday, January 27, 2013


(My Adaptation of) MOM'S BROWN SUGAR FUDGE

Warning: this stuff is like crack. Seriously. I only make it when giving it as a gift or when I know others will be around to help me inhale it. Because I WILL eat an entire recipe over the course of a few days. This does not fit into my current fitness and nutrition program AT ALL but one of my son's teachers requested the recipe after I gave her some for Christmas. So here it is; proceed with caution! My mom, Christine Buckham, adapted this recipe from one for frosting when I was a kid, and I recently added the salt, taking into crazyville on the delicious scale.

(This is a small recipe and can be doubled). 

1/4 cup butter 
3/4 cup packed brown sugar
2 tablespoons of milk
1 cup sifted icing sugar
1 tsp vanilla
Around two teaspoons sea salt 

Optional: 3 tablespoons wheat germ (gives a fine crunchiness, though I prefer it without)

Bring butter, sugar and milk to a full boil on a medium-high heat. Reduce heat to medium low and allow to boil for four minutes, stirring frequently. 

Do not leave the stove - this boiling time is crucial and the sugar cannot be allowed to burn.

Remove from heat and stir the bubbles down. Add vanilla, sifted icing sugar and the wheat germ if using.

Stir and gently whip the fudge with a wooden spoon for a few minutes. When the fudge begins to harden onto the sides of the pot, scrape it into a low- sided dish or pan. 

Optional: My personal adaptation is to sprinkle an even, light layer of sea salt into the bottom of the pan before I pour in the fudge. The feedback I have received about this trick is that it makes the fudge even harder to stop eating! 

Cut into squares while still soft. Allow to cool. Share with friends before your pants become too tight.

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