Brown Sugar Fudge

My grandparents love fudge.  In fact, I'm pretty sure that my grandpa lives off the stuff.  Grandma on the other hand has to be very careful about her sugar intake, but she's been known to sneak a piece or two.  They both love chocolate fudge and as you've seen from previous posts, I've had a lot of bad experiences with fudge.  I've finally found a few trusted recipes that I use over and over again, but the problem is, they are all chocolate fudge recipes.  Well that's great if you only want chocolate fudge, but sometimes you just want something different.  This recipe from Taste of Home for Maple Fudge is delicious the way it is, but if you leave out the maple extract and add some corn syrup, it makes a TREMENDOUS brown sugar fudge that is absolutely heavenly.  Either way, give this recipe a try and be prepared to be dazzled by some delicious fudge. 

As a word of warning about fudge, fudge is very touchy, don't be surprised if your first batch (or your 10th) batch isn't perfect.  Some days something as small as the humidity can throw off your fudge.  Just be patient and observant. 

Recipe

1-1/2 teaspoons plus 1/4 cup butter, softened, divided

1 cup packed brown sugar

1/2 cup evaporated milk

2 tablespoons light corn syrup

2-1/2 cups confectioners' sugar

Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
In a heavy saucepan, combine the brown sugar, milk, corn syrup and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a rapid boil (this means that when you stir it, it continues to boil), stirring constantly for 5 minutes.  Remove from the heat. Gradually add confectioners' sugar; mix well.  Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in an airtight container.