Penuche Brown Sugar Fudge -How to Fix It (if you do something wrong)

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First we are going to make some brown sugar fudge and do some wrong things to it to make it go bad and then we are going to fix it and make it good. We are going to be making fudge the old fashioned way with no powdered sugar, no marshmallows, and no refrigerator needed. I want you to be confident in making fudge the old fashioned way and not worry about it messing up. I will show you what to look for if you don't have a candy thermometer so you don't even need that either. I have been making fudge for 40 years and have my own collection of 136 fudge recipes so I know how to fix it and I have a degree in chemistry so that helps.

Here is the ingredient list and a basic run down of need to know stuff:

3 C brown sugar
1 C white sugar
2 T butter
1/2 tsp. salt
1 C heavy whipping cream
1 tsp. vanilla (after cooling during beating phase)

Mix all but vanilla in large saucepan. Heat over medium heat stirring constantly. Wash down sides of any crystals with water. When boiling starts, stop stirring. You can put candy thermometer in slowly. When temperature gets to 236 degrees F immediately remove from heat and let cool until 110 - 130 degrees F. Beat until glossiness is gone and the color turns lighter matte color.

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