Friday, December 22, 2017

Sugar Bear Fudge

I decided to try making some old fashioned fudge because my son-in-law has a soy allergy, and the easy no-fail fudge contain soy lecithin. I was delighted by the results from this recipe. I love the little addition of honey. It flavors the fudge and it prevents it from hardening.

2 Cups packed brown sugar
12 Oz can of evaporated milk
1/2 C butter
2 T honey
1/2 t Salt
2 C mini marshmallows
1 cup coarsely chopped walnuts or pecans

Toast the nuts in the oven and allow to cool completely.  Line a loaf pan with foil and spread a thin layer of butter all over the foil.

Combine sugar, evaporated milk, butter, honey, and salt in a 5-6 qt pot. Stir constantly while heating on a medium low heat. When the butter is melted the heat can be turned up a little. Put in a candy thermometer and bring the mixture to a soft ball stage.(234-238 degrees). Remove from heat.  Add the toasted nuts and mini marshmallows. Mix until the marshmallows are melted and the nuts are well incorporated, then mix for about one more minute. Pour into the loaf pan. This fudge may take up to a day to set up, so don’t panic if it seems a little soft for the first day.