Categories: Candies

Ingredients

• 3/4 cup walnuts, chopped
• 1/2 cup (1 stick) salted butter
• 16 oz. golden brown sugar
• 1 (5 oz.) can evaporated milk
• 1 tsp. vanilla extract
• 3/4 cup confectioners' sugar after sifting

Directions

1. Line an 8 × 8-inch pan with parchment paper over lapping the sides of the pan slightly. Lightly butter parchment paper. Set pan aside.

2. Place nuts in a single layer. Over low heart, toast for 1 to 2 minutes. Set side to cool.

3. Over low heat, in a heavy bottomed pan, melt butter. Add brown sugar and evaporated milk. Stir continuously until mixture boils and reaches the soft ball stage (240 degrees on a candy thermometer). Remove from heat. Add vanilla and confectioners’ sugar. Mix with electric mixer on low until vanilla and sugar are incorporated and mixture begins to have a dull finish, approximately 3 to 5 minutes. Stir in the tossed nuts.

4. Pour fudge mixture into prepared pan. Cool in refrigerator 30 minutes or until solid. Remove from pan by lifting out the parchment paper. Cut fudge into desired shapes using cookie cutters.

5. Store in an airtight container in the refrigerator for up to 1 week.

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