Mexican Fudge

Combine water, 1 cup white sugar, and the large can of carnation milk in a heavy-bottomed saucepan over medium heat, stirring occasionally until the sugar dissolves completely.

Increase heat to medium-high and bring the mixture to a boil, then reduce heat to medium and let it simmer without stirring.

Add the remaining 2 cups of sugar to the saucepan and stir until combined, then continue simmering for 2-3 minutes until the mixture reaches soft-ball stage (240°F on a candy thermometer, or until a small amount dropped in cold water forms a soft ball).

Remove the pan from heat and let the mixture cool for 2-3 minutes without stirring, allowing it to thicken slightly.

Pour the fudge onto a parchment-lined baking sheet or into a buttered 8-inch square pan, spreading it evenly with a spatula.

Allow the fudge to cool completely at room temperature for at least 30 minutes, then cut into squares and serve.