Ingredients

The following ingredients have 4 Servings
  • 1/2 cup plus 2 tablespoons canned evaporated milk (5 fluid ounces)
  • 2 cups packed light brown sugar
  • ¾ cup unsalted butter (cut into tablespoons (1 & ½ sticks))
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 ¾ cups confectioners' sugar

Instruction

  • Line an 8-inch square glass baking dish with aluminum foil, overlapping sides.
  • Combine evaporated milk, brown sugar, butter, and salt in a 3-quart heavy saucepan, and bring just to a boil over moderate heat, stirring until sugar is dissolved. Reduce heat to low and simmer, stirring frequently, until mixture registers 238° F on a candy thermometer, about 30 minutes.
  • Transfer the cooked fudge mixture to a heatproof bowl. Beat in vanilla with an electric mixer at medium speed. Add the confectioners' sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes.
  • Spread evenly in the prepared 8-inch square baking pan, smoothing the top with an offset spatula. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.
  • Using aluminum foil as aid, lift fudge from pan. Cut fudge into 64 1-inch squares with a sharp knife.