- 2 3/4 cups packed brown sugar
- 2 cups heavy cream
- Pinch of salt
- 1 2/3 cups chopped almonds
Line an 8-inch square pan with waxed paper or plastic wrap.
Place the sugar, cream and salt in a large saucepan and cook, stirring, over low heat, until the sugar melts. Bring to a boil and cook, without stirring, until the mixture reaches the soft ball stage.* If crystals form on the edge of the pan, brush them off with warm water, using a pastry brush. Let the mixture cool (to 110 degrees F, if using a thermometer).
Transfer to a bowl and beat until the fudge is thick and creamy, about 5 minutes. Stir in the chopped almonds and pour into the prepared pan. Refrigerate for 2 hours. Cut into 1-1 1/2 inch squares.
*The soft ball stage is reached when a little of the mixture, dropped in cold water, forms a cohesive but still soft ball. If using a thermometer, the mixture should be 236-238 degrees F.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
46 calories; 4g total fat; 10mg cholesterol; 6mg sodium; 2g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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