This buttery melt-in-your-mouth delicious old-fashioned Brown Sugar Fudge has the warm flavor of caramel and reminds me of a fabulous New Orleans praline. It’s perfect on a Christmas dessert tray or included in a cookie exchange. You'll want to keep this recipe handy, as gift giving season approaches.
Line an 8-inch square glass baking dish with aluminum foil, overlapping sides.
Combine evaporated 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 a candy thermometer, about 30 minutes.
Transfer the cooked fudge mixture to a heatproof bowl. Beat in vanilla with an electric mixer at medium speed. Add the confectioners' sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes.
Spread evenly in the prepared 8-inch square baking pan, smoothing the top with an offset spatula. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.
Using aluminum foil as aid, lift fudge from pan. Cut fudge into 64 1-inch squares with a sharp knife.
Keep the fudge in the refrigerator in an airtight container, layered between sheets of parchment paper, for up to 1 week.