Butterscotch Fudge
Serves 1
Directions
- 1Add all but the butter and vanilla extract to the pot
- 2Add all but the butter and vanilla extract to the pot
- 3Add all but the butter and vanilla extract to the pot
- 4Set heat to medium
- 5Set heat to medium
- 6Set heat to medium
- 7Gently stir until everything melts
- 8Gently stir until everything melts
- 9Gently stir until everything melts
- 10Let it be, without stirring, until temperature reaches to 238-240 degrees Fahrenheit or 115 Celsius
- 11Let it be, without stirring, until temperature reaches to 238-240 degrees Fahrenheit or 115 Celsius
- 12Let it be, without stirring, until temperature reaches to 238-240 degrees Fahrenheit or 115 Celsius
- 13Turn off the heat
- 14Turn off the heat
- 15Turn off the heat
- 16Add the butter and vanilla extract
- 17Add the butter and vanilla extract
- 18Add the butter and vanilla extract
- 19Let the butter sit and melt
- 20Let the butter sit and melt
- 21Let the butter sit and melt
- 22Let it cool down to between 120 and 130 Fahrenheit or around 50 to 52 Celsius
- 23Let it cool down to between 120 and 130 Fahrenheit or around 50 to 52 Celsius
- 24Let it cool down to between 120 and 130 Fahrenheit or around 50 to 52 Celsius
- 25Stir and beat until it's no longer shiny looking
- 26Stir and beat until it's no longer shiny looking
- 27Stir and beat until it's no longer shiny looking
- 28Put in the 8x8 inch pan with parchment paper
- 29Put in the 8x8 inch pan with parchment paper
- 30Put in the 8x8 inch pan with parchment paper
- 31Let it cool and set, then slice into cubes or squares
- 32Let it cool and set, then slice into cubes or squares
- 33Let it cool and set, then slice into cubes or squares
Ingredients
- 1 cup brown sugar
- 1 cup brown sugar
- 1 cup brown sugar
- 0.5 cup white granulated sugar
- 0.5 cup white granulated sugar
- 0.5 cup white granulated sugar
- 0.5 cup evaporated milk
- 0.5 cup evaporated milk
- 0.5 cup evaporated milk
- 0.125 teaspoon salt
- 0.125 teaspoon salt
- 0.125 teaspoon salt
- 1 tablespoon molasses
- 1 tablespoon molasses
- 1 tablespoon molasses
- 2 tablespoons butter
- 2 tablespoons butter
- 2 tablespoons butter
- 0.5 teaspoon vanilla extract
- 0.5 teaspoon vanilla extract
- 0.5 teaspoon vanilla extract
Equipment
potwooden boardknife8x8 inch panthermometerspoonbrushparchment paper
Tips
- For a smaller batch recipe, double the recipe if you need more fudge
- Brush the sugar crystals on the side with water because those crystals could make the fudge grainy
- To keep your knife from sticking, spray it with a little bit of oil or heat it up with some hot water
- Let it sit at room temperature or you can let it cool quicker in the refrigerator until it sets