½ cup + 2 tablespoons evaporated milk (150 ml)
2 cups packed light or dark brown sugar (425 grams)
¾ cup unsalted butter , cut into cubes (170 grams)
¼ teaspoon salt
½ teaspoon vanilla extract
1 ¾ cup powdered sugar , sifted (198 grams)
¾ cup toasted walnuts , chopped (optional) (85 grams)


1.Combine the evaporated milk, brown sugar, butter, and salt in a heavy-bottomed medium saucepan. Place over medium heat and bring to a boil, stirring until smooth. Continue to simmer, stirring frequently, until a candy thermometer reaches 238°F.
2.Remove from heat and pour into a heat-proof bowl. Add the vanilla and combine with a hand-held mixer. Add the powdered sugar in small additions while continuing to beat with the mixer. Mix until smooth. Add the walnuts and mix until just combined.
3.Spread the fudge into an ungreased 8-inch square pan. Chill in the fridge for 30 minutes or until firm. Slice with a sharp knife. Store fudge in an air-tight container for several days.

Leave a Reply

Your email address will not be published.