MOLASSES FUDGE

Molasses Fudge image

The combination of molasses and spice in this fudge reminds many folks of gingerbread. Each piece has an appealing old-fashioned flavor.-Becky Burch, Marceline, Missouri

Provided by Taste of Home

Time 45m

Yield about 4 dozen.

Number Of Ingredients 10

Ingredients

1 teaspoon plus 2 tablespoons butter, divided
1 cup sugar
1 cup packed brown sugar
1/2 cup half-and-half cream
2 tablespoons molasses
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1-1/2 teaspoons vanilla extract
1/2 cup coarsely chopped walnuts

Steps:

Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. , Grease the sides of a large heavy saucepan with 1/2 teaspoon butter. Add the sugars, cream, molasses and spices. Cook and stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook over medium-low heat until a candy thermometer reads 240° (soft-ball stage), stirring often. , Remove from the heat. Add vanilla and remaining butter (do not stir). Cool, without stirring, to 110°, about 55 minutes. , Remove thermometer; beat vigorously with a wooden spoon until mixture begins to thicken; add walnuts. Beat until fudge is very thick and mixture begins to lose its gloss, about 10 minutes., Quickly pour into prepared pan. While warm, score into 1-in. squares. When fudge is firm, use foil to lift candy out of pan; cut into squares. Store in an airtight container.

Nutrition Facts : Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 7mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.