i am baker Brown Butter Fudge
- 1 stick butter
- 3 cups granulated sugar
- 7 oz evaporated milk
- 1/2 cup light corn syrup
- 1/2 cup powdered sugar
1.Place the butter in a medium-large saucepan over medium-high heat. (Try to use a pan with a light bottom) Melt the butter and continue to cook it until it is a rich, golden brown. Keep a close eye on it as it cooks and stir it every few minutes so that it does not scorch on the bottom. The butter should smell toasty and have a beautiful nutty color.
2.Once the butter is browned, add the sugar, evaporated milk, and corn syrup. Stir sugar until it is completely dissolved.
3.Insert candy thermometer to the side of your saucepan. Continue to slowly cook the sugar mixture until it reaches 238 degrees or soft ball stage.
4.Once the temperature reaches 238 degrees, remove the candy from the heat and let it cool to room temperature.
5.Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray
6.Once the candy is room temperature, or about 45 degrees, pour into into stand mixer. Start mixer on low and slowly add in powdered sugar. Once the sugar is mostly incorporated turn the mixer to high and beat until fudge looses its shine. It should be fairly thick. (This took about five minutes.)
7.Pour the fudge into the prepared pan, and smooth it into an even layer. Allow the fudge to set at room temperature or in the refrigerator.
8.You can store at room temperature or in the refrigerator for a few weeks.