Vanilla Fudge

Grease an 8x8 inch baking pan with butter and set aside. Gather and measure all ingredients before beginning.

Combine the white sugar, evaporated milk, and butter in a heavy-bottomed saucepan over medium heat. Stir constantly until the sugar dissolves and the butter melts completely.

Bring the mixture to a rolling boil while continuing to stir, then clip a candy thermometer to the side of the pan. Cook, stirring frequently, until the mixture reaches the soft-ball stage at 235–240°F (113–116°C).

Remove the saucepan from the heat immediately once the target temperature is reached. Do not stir the mixture at this point.

Allow the mixture to cool undisturbed until it reaches approximately 110°F (43°C), which is lukewarm to the touch. This cooling period is critical for achieving a smooth, creamy texture.

Add the vanilla extract to the cooled mixture, then beat vigorously with a wooden spoon or hand mixer until the fudge thickens, loses its gloss, and holds its shape.

Quickly pour and spread the fudge evenly into the prepared baking pan before it sets. Smooth the top with a spatula.

Allow the fudge to cool completely at room temperature until fully set, then cut into squares and serve. Store in an airtight container at room temperature for up to two weeks.