Maude's Vanilla Fudge

1. 1

   Grease a 9-by-13-inch baking pan with 2 tablespoons of the butter and scatter the graham crackers evenly over the bottom.

2. 2

   In a large saucepan, combine the remaining stick of butter with the sugar, condensed milk and whole milk.

3. 3

   Cook over moderately low heat, brushing down the side of the pan with a wet pastry brush, until the sugar is dissolved, about 12 minutes.

4. 4

   Bring the mixture to a simmer, then cook over moderately low heat, stirring occasionally with a wooden spoon, until a pale caramel forms and the temperature reaches 240 on a candy thermometer, about 15 minutes.

5. 5

   Remove the saucepan from the heat.

6. 6

   Add the vanilla and a generous pinch of salt to the fudge, and stir vigorously until it thickens but is still pourable, 8 minutes.

7. 7

   Immediately scrape the fudge into the prepared pan and spread it evenly with a spatula.

8. 8

   Let the fudge cool completely, 1 hour.

9. 9

   Invert the pan onto a surface and tap out the fudge.

10. 10

    Break the fudge into pieces and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.