Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Wednesday, October 11, 2017

Brown Sugar Walnut Fudge

Brown Sugar Walnut Fudge 1 cup chopped walnuts, toasted and cooled 2 cup light brown sugar, packed 1 [12] oz can evaporated milk [not condensed milk] ½ cup butter [1 stick] ½ tsp salt 2 cup miniature marshmallows 1 tsp pure vanilla extract ¾ cup English toffee bits, divided Preheat the oven to 350°F. Spread the chopped walnuts in a single layer on a pan and toast for 6-8 minutes. Cool completely. In a heavy bottomed saucepan melt together the brown sugar, evaporated milk, butter and salt. Bring to a boil, stirring constantly then lower the heat to medium. Continue to cook until soft ball stage [238°F] stirring periodically to prevent sticking. This may take as long as 15 minutes, be patient and use a good candy thermometer, don't guess. While the fudge is cooking liberally butter the bottom and sides of an 8 x 8 inch non-stick metal pan. Remove the fudge from the heat and mix-in the toasted walnuts, miniature marshmallows and vanilla. Stir until the marshmallows have completely melted. Add ½ cup English toffee bits. Mix well, Pour into the buttered pan. Immediately sprinkle the remaining toffee bits on top gently pressing into the fudge. Cool completely, then cut into squares.

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