This is an awesome fudge for those
that cannot have Chocolate, or for those that love brown sugar. It's an old
fashioned, French Canadian recipe, and was well loved by my Farmer's Market
customers. The secret to getting it to set up is in the beating. I pour the hot syrup into my mix master, then beat it on low. When the syrup
starts to crystallize, and change color, then it's a good idea to get it into the pans IMMEDIATELY, so I
have them greased and ready to go before I start making the fudge.
2 cups Brown Sugar (1 c. of that being Demera Sugar worked out best for me.)
1 cup sweet cream
1/2 tsp. salt
Boil until mixture forms a soft ball when dropped into cold water. Remove from
heat and cool slightly, then beat until smooth and creamy, and mixture starts to thicken
up. Add 2 Tbsp. butter and 1/2 cup walnuts (if desired, it's good without
them)
