My Dad used to make Fudge at Christmas and to this day it remains one of my favourites at Christmas. It is simple to make and you can do it with or without a candy thermometer. The thermometer makes it a bit easier to tell when it is done.
Ingredients for Fudge
4 cups (1000 ml) brown sugar, lightly packed
1 cup (250 ml) half and half cream or canned milk
4 tbsp (60 ml) butter
1/2 tbsp (7.5 ml) vanilla
Preparing Fudge
- Mix cream/canned milk and brown sugar together and heat in a saucepan over medium heat until a drop of mixture forms hard balls when dropped in cold water. Or, if using a candy thermometer, until temperature reaches ‘firm ball’ heat of about 120 degrees F.
- Remove mixture from heat.
- Add butter and vanilla then beat until fudge becomes thick.
- Pour fudge into a greased pan. Cool
Makes an 8” by 8” pan of fudge, roughly. At Christmas, makes a nice addition to a small gift plate or bag of seasonal baking.