Ingredients

The following ingredients have 4 Servings
  • 5 oz evaporated milk
  • ¾ cup butter (salted)
  • 2 cups brown sugar
  • 2 cups powdered sugar
  • ¼ cup bourbon (I use BSB-Brown Sugar Bourbon)
  • ¼ cup pecans (chopped and toasted)

Instruction

  • Line an 8x8in square pan with parchment paper.
  • Combine 2 cups brown sugar, 5 oz evaporated milk, and 3/4 cup butter in a heavy-bottomed medium sized sauce pan.
  • Cook over medium heat, stirring until smooth.
  • Bring to a boil. Reduce heat to medium low. Stir constantly until until candy thermometer reaches about 238 degrees.
  • Remove brown sugar fudge from heat and pour into a heat proof bowl.
  • Cool one minute. Add bourbon to fudge. 
  • Mix 1/4 cup bourbon until fudge is completely smooth with a hand held mixer.
  • Add in 2 cups powdered sugar a little at a time, mixing with hand held mixer each time until smooth.
  • Add in 1/4 cup chopped toasted pecans. Mix until combined.
  • Pour into 8×8 in square pan. Chill in the refrigerator for 30 minutes or until firm. 
  • Slice with a sharp knife and serve. Store leftover fudge in an airtight sealed container.