Directions:
In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium-high heat, while stirring constantly. Once it reaches a boil, stop stirring the mixture (so fudge doesn't turn gritty).
1 cup light brown sugar,2 cups granulated white sugar,1 cup whole milk
Reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft-ball stage, 236F/113C degrees.
**If mixture is stirred after boiling and before cooling down, large sugar crystals will form and fudge will be gritty**
Remove saucepan from the heat and add the butter and vanilla, but DO NOT STIR. Let the mixture cool without stirring until it reaches 110F/43C degrees. Start checking the temperature at 20 minutes and then check every 5 minutes, until it reaches 110F/43C.
3 tablespoons unsalted butter,1 ½ teaspoons pure vanilla extract
While the mixture is cooling, butter an 8-inch-square pan. Set aside.
Once the mixture has cooled down, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken. Quickly pour the fudge into the buttered pan before it becomes too solid.
***If using optional 1 cup chopped nuts, quickly stir them into the fudge right before pouring into the prepared pan***
Let cool completely before cutting into 1-inch squares. Store leftovers in a covered container in the refrigerator.
Note:
The fudge is perfectly cooked when a small amount of the mixture is dropped into a bowl of cold water, forming a ball that can be easily picked up and flattened between the fingers
I await your comments! Enjoy!
