This fudge is a classic recipe from the 1800s and is as delicious today as it was way back in the day. Made with just a few simple ingredients, it's a tasty sweet treat that everyone will love. It makes an excellent gift, too!
Redpath® Golden Yellow Sugar
Slightly mellow molasses flavour and moist texture. Use it in baking and sprinkled on cereals, yogurt and French toast.
Redpath® Special Fine Granulated Sugar 2kg
An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.
- 2 cups (450 g) Redpath® Golden Yellow Sugar 2 cups (450 g) Redpath® Golden Yellow Sugar
- 1 cup (225 g) Redpath® Granulated Sugar 1 cup (225 g) Redpath® Granulated Sugar
- 1 cup (250 mL) milk 1 cup (250 mL) milk
- 1 tbsp (14 g) butter 1 tbsp (14 g) butter
- 1 tsp (4 mL) vanilla 1 tsp (4 mL) vanilla
- 3/4 cup (170 g) peanuts, salted or unsalted (optional) 3/4 cup (170 g) peanuts, salted or unsalted (optional)
Line a loaf pan with parchment paper and set aside.
Stir together the sugar, milk, and butter over medium heat until it reaches a boil. Continue to cook the sugar mixture until it reaches the soft ball stage, when it reads 235°F (118°C) on a candy thermometer. You can also tell if the mixture has reached the soft ball stage if you drop a bit of the sugar mixture into cold water and it forms into a soft ball.
Once it has reached the soft ball stage, remove the mixture from the heat and stir in the vanilla.
Beat the mixture with a wooden spoon until it thickens and becomes creamy in texture, then stir in the peanuts (if using).
Pour the mixture into the prepared loaf pan, smoothing the top with a spatula. Let cool completely before cutting into squares. They will be a bit crumbly, so don't worry. Serve immediately or store in an airtight container for up to two weeks.