Ingredients
Scale
- 2 ½ cups packed light brown sugar
- 2 ½ cups granulated sugar
- 1 ¼ cups milk (I used almond milk, but any will work)
- 1 stick unsalted butter
- ½ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
Instructions
- Line an 8 inch square pan with parchment paper, leaving overhang for easy removal later.
- In a large saucepan, combine sugars, milk, butter, and salt. Cook over medium heat, stirring constantly until the mixture reaches 236 degrees F on a candy thermometer. This will take awhile and the mixture will bubble a lot during cooking. Be careful!
- Once the mixture has reached 236, remove it from the heat and either pour it into the bowl of a stand mixer or a heatproof bowl and beat it with a hand mixer. Either way, increase the speed slowly until it is on medium-high. Beat until the mixture has thickened and lightened in color, 5-10 minutes. Add vanilla extract and beat for 1 additional minute.
- Spread mixture into prepared pan and smooth the top. Refrigerate at least 2 hours before cutting into squares. Fudge may be stored in an airtight container at room temperature for up to 1 week.
Notes
Fudge needs an additional two hours to set in the refrigerator!
Recipe adapted from Food Babbles
- Prep Time: 5 minutes
- Cook Time: 30 minutes