Foolproof Butterscotch Fudge
Here is a great foolproof butterscotch fudge recipe that even beginner bakers won't have a problem making. Fudge is generally fairly easy to make, but it can be easy to make the mistake of letting the boiling mixture get too hot and burn. Honestly, sometimes even the most seasoned bakers have made this mistake before. The best way to ensure that your sugar doesn't burn is to use a heavy bottomed pan with tall sides. To avoid crystallization of the sugar, simply just don't stir the mixture in the sauce pan with a spoon as you make this recipe for fudge candy. Instead swirl the pan by holding it by the handle. Also, be sure to use the parchment paper, making the pieces come out perfectly square. A classic, butterscotch fudge like this recipe for fudge candy is one of the many fun desserts we share with you from our family's own collection. Enjoy this and many more dessert recipes, meal ideas and more.
The combination of dark brown sugar, light molasses, evaporated milk and butter come together to give this butterscotch recipe for fudge candy it's perfect flavor. Butterscotch fudge is always a favorite, and this recipe for fudge candy works perfectly each time. As with all of your dessert recipes, you want to be sure and use the right ingredients for recipe success. With this recipe for fudge candy, you will want to be sure and use evaporated milk and not sweetened condensed milk as it will be too sweet. The recipe for fudge candy uses real butter, to give it that butterscotch flavor that you know and love. And lastly, you will want to use light molasses and not blackstrap molasses as this will also alter the butterscotch flavor.
When you are shopping for the ingredients for this recipe for fudge candy, you want to be sure and pick up light molasses over blackstrap molasses, as there is quite a difference between the two. Take gingersnap cookies for example, if you use true molasses the cookie recipe will turn out the way you intended, with a light golden color and a delicate crust. If you unknowingly use blackstrap molasses, the gingersnap cookies will not spread as they should, they will be darker, and on the dry side. This is because of the lower moisture content in blackstrap molasses, which is better suited for other recipes besides your dessert recipes. Think of it this way; molasses is a by-product of making sugar; molasses is the by-product left over after the sugar crystals have been removed. The type of molasses depends on how many times the syrup was boiled down and what may be added to it.
Light molasses is what is left after the first boiling of the sugar cane or the sugar beet. Light molasses like the name is light in color and sweet in taste because there has only been a small amount of sugar extracted. Light molasses is typically used for dessert recipes, baking, in marinades, and sauce recipes. When light molasses is added to your dessert recipes and baking, it can make for softer cookies or nice crusts on bread. Dark molasses is the sugar making by-products that comes from the second boiling, and more sugar has been extracted. Dark molasses like the name is darker in color, thicker and not as sweet as light molasses. Dark molasses can still be used in a dessert or savory recipe that requires molasses. Dark molasses is the ingredient that is commonly used in the dessert recipe for gingerbread cookies.
Blackstrap molasses is the syrup that is produced after the third boiling in the sugar making process. Blackstrap molasses is very thick and very dark in color. Blackstrap molasses is also very bitter in taste. Because of its bitter taste, you should not use it in dessert recipes that call for molasses. Blackstrap molasses is the version of molasses that has the most health benefits and can be found in health food stores. Blackstrap molasses is the variety of molasses that contains the highest vitamin and mineral content of all molasses since it has is the most concentrated of the three boilings. Blackstrap molasses can be used to help sweeten beverages and to add flavor and color to your food ideas. So when a dessert recipe calls for molasses you want to be sure and use the molasses that the recipe requires. **
Makes 49 pieces
This is a printable recipe.
1 cup dark brown sugar
1/2 cup granulated sugar
1 Tablespoon light molasses
1/8 teaspoon salt
1/2 cup evaporated milk
2 Tablespoons butter, room temperature
Line a 7 inch square pan with parchment paper going up the sides for easy removal and grease with butter. Set aside.
In a medium saucepan, mix together the sugars, salt, molasses and milk and boil rapidly for 8 minutes.
Add butter and stir until melted.
Cool until lukewarm.
Beat until smooth with an electric mixer or vigorously by hand.
Pour into a 7 inch pan and let cool until set.
Remove pan and cut into one inch squares.
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Nutrition Facts for: Foolproof Butterscotch Fudge From Grandmother's Kitchen
Ingredients: Dark brown sugar, granulated sugar, light molasses, salt, evaporated milk, butter.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 49 servings. * Per Serving: Calories 28, Calories from Fat 6, Total Fat 0.7g 1%, Saturated Fat 0.4g 2%, Cholesterol 2mg 1%, Sodium 15mg 1%, Potassium 18mg 1%, Carbohydrates 5.5g 2%, Dietary Fiber 0.0g 0%, Sugars 5.4g, Protein 0.2g, Vitamin A 0%,Vitamin C 0%, Calcium 1%, Iron 0%
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