Irish Caramel and Vanilla Fudge


So what makes this fudge Irish you ask? Well other than the bed of clovers that it is pictured on, fudge is most often served at the end of every supper {we call it dinner} as petit four. The two most common flavors for fudge in Ireland? Well as you would guess coffee and then this Vanilla. They would probably not call this fudge caramel like I have and just called it Vanilla. This really does have a rich dark caramel color and that caramel flavor is very prominent. You don’t need a very large

3/4 cup unsalted butter
4 cups brown sugar not packed
14 oz can of sweetened condensed milk
1 tsp vanilla extract (try not use artificial but real extract)
grease an 8x8 pan very well set aside in a heavy sauce pan {Dutch oven would be best} melt the butter over a low heat add the brown sugar and stir on low heat till completely melted then raise the heat to medium high and bring to a boil continue boiling until the thermometer reads HARD CRACK 336 degrees this takes about 10-15 min keep an eye on the sugar and still often during this stage {if you don't have a thermometer boil 10-15 min and test by pouring a spoon full into a small bowl with water and if strands that can be cracked appear it is ready} once it reads hard crack remove from the heat and pour in the condensed milk and whisk this may be hard to whisk at first but the heat will melt the milk and it will become easier to whisk then place back on the stove at medium heat and cook for a few min to really let that milk incorporate remove and add the vanilla mix in pour into prepared pan and let cool cut into squares and serve Enjoy!


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