Brian's Fudge
Ingredients
- 1 (5 oz) can evaporated milk
- 1 cup sugar
- Dash of salt
- 2 cups pecans, chopped
Step-by-Step Instructions
- Butter a sheet of waxed paper and set aside.
- Combine the evaporated milk, sugar, salt, and chopped pecans in a heavy-bottomed pot.
- Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (234-238°F). Without a candy thermometer, you can test by dropping a small amount of the mixture into a cup of cold water—it should form a soft ball that holds together when rolled between your fingers but flattens when pressed.
- Once soft ball stage is reached, remove from heat immediately.
- Working quickly, drop spoonfuls of the hot fudge onto the prepared buttered waxed paper. Let cool completely.
- Store cooled fudge in an airtight container.
Common Problems and Solutions
Q: Why isn't my fudge setting up properly?
A: You likely didn't cook it long enough to reach soft ball stage (234-238°F). The mixture needs to reach this temperature to properly crystallize the sugar. Use a candy thermometer for accuracy, or test frequently with the cold water method.
Q: My fudge turned out grainy. What happened?
A: Grainy fudge usually results from stirring too vigorously after it reaches temperature, or from sugar crystals forming on the sides of the pan. Stir constantly while cooking, but once you remove it from heat, work quickly and gently.
Q: Can I make this without a candy thermometer?
A: Yes, use the cold water test described in the recipe. Drop a small amount into cold water every few minutes once the mixture starts to thicken. When it forms a soft ball that you can roll between your fingers, it's ready.
Tips and Techniques
Use a heavy-bottomed pot to prevent scorching, and stir constantly once the mixture starts to heat up. Work quickly when dropping the fudge onto waxed paper—it sets up fast once it starts to cool. If it begins to harden in the pot before you’re done, you can briefly return it to low heat to soften it again.
Ingredient Substitutions
- pecans: walnuts or peanuts
- evaporated milk: half-and-half or heavy cream
Equipment Needed
- Heavy-bottomed pot or saucepan
- Candy thermometer (optional but helpful)
- Wooden spoon for stirring
- Waxed paper
- Cup of cold water (for testing soft ball stage)
Historical Context
Old-fashioned candy-making like this was common in rural Louisiana households before store-bought sweets became readily available. The simple ingredient list reflects practical home cooking—using shelf-stable evaporated milk and locally grown pecans to create a sweet treat without refrigeration.
