Sunday, December 14, 2014

The Rosiethon. Day 2. Brown Sugar Fudge.

 Rosie's making Brown Sugar Fudge today.

 Brown Sugar Fudge
5 oz. can evaporated milk
2 cups brown sugar
1 1/2 sticks unsalted butter
1/4 tsp kosher salt
1/2 tsp vanilla
1 3/4 cup powdered sugar, sifted
3/4 cup toasted hazelnuts, chopped
1/2 cup toasted walnuts, chopped

Combine evaporated milk, brown sugar, butter, and salt in heavy-bottomed medium sauce pan.
Place over medium heat and bring to boil, stirring until smooth.  Continue to simmer, stirring frequently until temperature reaches 238°.

Remove from heat and pour into a heat-proof bowl.  Add vanilla and combine with handheld mixer.  Add powdered sugar in small additions, beating until smooth.  Add in hazelnuts and mix until just combined.
Sprinkle walnuts over top and press into fudge.

Spread fudge into an ungreased 8-inch square pan.  Chill in refrigerator for 30 minutes or until firm.  Slice into pieces.


 I love vanilla.

 Sift in the powdered sugar in batches.

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