Brown sugar and pecans give Virginia fudge it's distinctive flavor.
1 (12-ounce) can evaporated milk
1/2 cup butter
2 tablespoons light corn syrup
2 cups granulated sugar
2 cups brown sugar, packed
1 teaspoon vanilla extract
2 cups chopped pecans
- Line a 13x9x2-inch pan with lightly buttered waxed paper or aluminum foil. Set aside.
- In a large, heavy saucepan combine milk, butter, corn syrup, granulated sugar and brown sugar and cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly, and cook to the soft ball stage (238°F / 115°C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water. Remove from heat.
- Let cool to room temperature, without stirring.
- Add vanilla and beat with a heavy wooden spoon until it starts to thicken; add the pecans and continue to beat until candy loses some of its gloss.
- Spread evenly in the prepared pan. When firm, invert pan; peel off waxed paper and cut into 1-inch squares, if desired. Store in an airtight container at room temperature.
Makes 117 (1-inch) squares.
Variation: Substitute 1 teaspoon maple extract for the vanilla extract.