Step 1

Lightly grease an 8x8 inch pan and line it with parchment paper. (The size is important, see note)

Step 2

In a medium sized saucepan, melt the butter slowly over medium low heat.

Step 3

Add the white sugar, brown sugar and evaporated milk. Increase heat to medium.

Step 4

Bring to a gentle gentle, constant boil.

Step 5

Cook until the mixture reaches between 236 and 238 degrees F. Stir only very occasionally, perhaps just a couple of times. Over-stirring can cause crystallization of the sugar and your fudge will seize.

Step 6

As soon as the mixture hits the correct temperature, remove the pan from the heat.

Step 7

Quickly but gently stir in the vanilla extract.

Step 8

Allow this mixture to remain at room temperature until lukewarm. Do NOT try to speed this process up by placing in the fridge or freezer.

Step 9

When cooled to lukewarm, beat the fudge mixture with a wooden spoon until it loses its glossy appearance and begins to thicken more.

Step 10

Stir in the nuts at this point if you are adding them.

Step 11

Pour evenly into the prepared pan.

Step 12

Leave for several hours to set until firm.

Step 13

Lift the fudge out of the pan using the parchment paper and transfer it to a cutting board.

Step 14

Cut into 64 one inch squares, or larger if you prefer.

Step 15

Store in an airtight container. I do like to refrigerate mine once it is cooled completely and cut.

Step 16

If freezing fudge, cut the batch into 4 equal squares, and wrap each one tightly with plastic wrap before placing in an airtight container to freeze. This will allow you to take out one or two of the larger pieces and then cut them into portions as needed.