Step 1

Prep pan. Lightly grease an 8 in / 20 cm square baking pan, and line with a parchment (baking) paper or aluminum foil sling for easy removal and cutting after the fudge has set. If using foil, be sure to butter it generously so the fudge will come off easily.

Step 2

Melt sugars and butter. Place the granulated sugar, brown sugar, evaporated milk, and butter into a large, heavy-bottom saucepan. Place over low heat, constantly stirring, until the sugars have dissolved and the butter has melted.

Step 3

Bring to soft boil stage. Increase the heat to medium and bring to a boil while stirring constantly. Simmer the mixture until it reaches 241°F / 116°C (soft ball stage).

Step 4

Let mixture cool. Once the soft ball stage is reached, remove the pan from the heat and let it cool, undisturbed, to cool down to 230°F / 110°C. This will only take a few minutes.

Step 5

Beat mixture. Add the vanilla and beat it with an electric mixer (using medium speed) until the fudge thickens and loses its shine.

Step 6

Let firm up. Pour the fudge into the prepared pan and smooth it into the corners. Let firm up at room temperature for 2 to 3 hours.

Step 7

Slice fudge. Once the fudge has firmed up, remove it from the pan. Use a sharp knife and cut it into bite-sized pieces. Enjoy!