Virginia Fudge

1 (12 ounce) can evaporated milk
1/2 cup butter
2 tablespoons light corn syrup
2 cups brown sugar, firmly packed
1 teaspoon vanilla extract
2 cups pecans

Grease a 13 x 9-inch baking pan; set aside.

In a heavy 4-quart saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on a candy thermometer. Cook to the soft-ball stage, 234 degrees F. Pour, without scraping, into a baking pan. Cool to lukewarm.

Add vanilla extract. Stir with a wooden spoon until mixture thickens. Add nuts and continue stirring until candy loses its gloss. Scrape out onto plastic wrap. Pat into a loaf shape (about 9 x 5-inches). Slice and serve, or wrap in plastic and store in the refrigerator for several weeks.

Yields about 50 slices or 75 pieces.

Variation
Use 1 teaspoon maple extract in place of the vanilla extract.

We hope you enjoy your freshly made Virginia Fudge. This recipe came from Candy's, if you'd liked this recipe, there may be many others you'll find delicious as well.