Growing up, my family had a strong tradition of making homemade sweets and candies. Every year, during harvest season, we would gather together and spend hours in the kitchen making our favorite treats. From fudge and toffee to caramel and fruit jellies, we had a wide variety of sweets to choose from. These homemade treats were always a hit with our friends and family, and we took great pride in sharing them with others. In recent years, it seems that the commercialization of candy has taken over, and the art of making homemade sweets has become a lost tradition.
However, I still hold onto the memories of my childhood and the joy that came with making and sharing these treats. While store-bought candy may be convenient and easily accessible, there is something special about the unique flavors and personal touch that homemade sweets bring. I believe that it is important to continue to pass down these traditions and keep the art of homemade candy-making alive for future generations to enjoy.
Course: Snack
Cuisine: creole
Servings: 24
Ingredients
- 1 cup brown sugar
- 1 tin condensed milk
- ¼ lb ½ cup butter
Instructions
- Grease a dish and put aside.
- Put butter in a saucepan or pot over medium fire to melt.When the butter has melted place sugar and milk and stir gently and constantly until mixture becomes golden brown, leaves the side of the saucepan and thickens.
- Test the candy (the heat should be lowered slowly while you test the candy).
- To test the candy, drop a ½ tsp of it into some water. If the tested piece forms into a firm ball remove the sauce pan from heat and immediately pour into the buttered dish.
- (this test ball must be at the right consistency; too soft and your fudge may come out like toffee, too hard : your fudge may be firm and brittle.)
- Shake the dish to make sure the mixture levels out. Allow the mixture to set for about five minutes. Mark into squares and allow the candy to cool.
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Recipe © Simply Trini Cooking. All rights reserved
Brown Sugar Fudge
Ingredients
- 1 cup brown sugar
- 1 tin condensed milk
- ¼ lb ½ cup butter
Instructions
- Grease a dish and put aside.
- Put butter in a saucepan or pot over medium fire to melt.When the butter has melted place sugar and milk and stir gently and constantly until mixture becomes golden brown, leaves the side of the saucepan and thickens.
- Test the candy (the heat should be lowered slowly while you test the candy).
- To test the candy, drop a ½ tsp of it into some water. If the tested piece forms into a firm ball remove the sauce pan from heat and immediately pour into the buttered dish.
- (this test ball must be at the right consistency; too soft and your fudge may come out like toffee, too hard : your fudge may be firm and brittle.)
- Shake the dish to make sure the mixture levels out. Allow the mixture to set for about five minutes. Mark into squares and allow the candy to cool.
