Ingredients

• 1/2 cup plus 2 tablespoons evaporated milk
• 2 cups packed light brown sugar (14 ounces)
• 1 1/2 sticks (12 tablespoons) unsalted butter, cut into tablespoons
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 3/4 cups confectioners' sugar
• Special equipment: a candy thermometer

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Instructions

1. Combine milk, brown sugar, butter, and salt in a 3-quart heavy saucepan and bring just to a boil over moderate heat, stirring until sugar is dissolved. Reduce heat to low and simmer, stirring frequently, until mixture registers 238°F on thermometer and a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers (this will take about 30 minutes).
2. Transfer to a heatproof bowl. Beat in vanilla with an electric mixer at medium speed, then add confectioners' sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes.
3. Spread evenly in an ungreased 8-inch square baking pan. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.
4. Cut fudge into 64 squares with a sharp paring knife.