Creamy Brown-Sugar Fudge

1. 1

   Lightly oil an 8-inch square glass baking dish.

2. 2

   Coarsely chop chocolate and butter and chill.

3. 3

   In a 4-quart heavy saucepan cook sugars, cream, and salt over low heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugar is completely dissolved, about 10 minutes.

4. 4

   Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 238F.

5. 5

   Remove pan from heat (leave thermometer in pan) and add chocolate, butter, and vanilla (do not stir).

6. 6

   Cool fudge, without stirring, in pan until thermometer registers 130F., about 30 minutes.

7. 7

   With a hand-held electric mixer on high speed beat fudge until it turns pale, loses its gloss, and just begins to set, about 1 to 2 minutes.

8. 8

   Immediately pour fudge into baking dish and smooth top with an offset spatula.

9. 9

   Cool fudge completely.

10. 10

    Chill fudge, covered, until firm, at least 6 hours, and up to 1 week.

11. 11

    Cut fudge in baking dish into 3/4-inch squares.

12. 12

    Fudge keeps, layered between sheets of wax paper in an airtight container and chilled, 1 month.

13. 13

    Serve fudge chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.