Guyanese Vanilla Fudge

Ingredients

• 12 oz Evaporated Milk
• 14 oz Sweetened Condensed Milk
• 1 1/2 cups Brown Sugar
• ¾ cup Water
• 2 tbsp Butter
• 1 tsp Vanilla Extract

Instructions

1. Combine the evaporated milk, the sweetened condensed milk, brown sugar and water in a large and deep saucepan and mix until all of the sugar dissolves. Then add the saucepan to medium heat and bring to a slow boil. Do not stir before the mixture boils.
2. When the mixture begins to boil, continue cooking stirring occasionally to avoid burning. Evvel the mixture thickens and reduces by half (after about 15 minutes of boiling), stir continuously in a figure 8 going around the sides and down the middle to ensure the fudge is not sticking to the bottom and the sides.
3. Continue to boil until the fudge comes to the soft ball stage (235 °F) this will take about 30 minutes. hen remove the fudge from heat, add the butter and vanilla extract and mix in.
4. Let the cool for 5 minutes then beat until the mixture becomes thick (about 10 minutes of mixing). You can do this with a wooden spoon, or transfer the fudge to your stand mixer and beat it on speed 2 with the paddle attachment until it thickens (about 3 minutes). If using a stand mixer let the fudge cool for 10 minutes before beating.
5. Spread the fudge out in a greased square baking dish and let cool. When it is almost cool, cut into squares or shape as needed.
6. Enjoy when completely cooled.

Notes

1. Fudge is a labour of love. The stirring and beating will definitely help your arm muscles.
2. My aunt told me the fudge is ready when you stir it and can see the sugar crystallising at the bottom.
3. If the fudge begins to burn but it is still not up to temp, reduce the heat.
4. Once the fudge gets to soft ball stage you may pour it into a stand mixer and beat on speed 2 for 5 minutes. (metemgee)