Just like my Grandma used to make! She always used this as icing for chocolate cake. She just threw a bit of this and a bit of that in, so I never had exact measurements and it never turned out as good as hers, but this recipe is perfect. The only thing I did differently was substitute maple syrup for the vanilla.

Amazing! Probably my favorite fudge recipe yet! Even my mom loves it, and she doesn't like fudge to much! & its just so easy to make. simply perfect

Very creamy!

The first time I tried this recipe I used skim milk because that was all I had, fudge had a difficult time setting! The second time I tried it I used half and half 10% cream instead of milk and it turned out very creamy! I like fudge but I don't like when it is too sweet and the cream really helped dial down the sugary taste!

I put two cups of brown sugar in a pan then added 2/3 cup of milk. let that boil for about 15 minutes, removed from heat, beat the living crap out of it, added the butter and salt. I had no vanilla and we don't usually like nuts in our fudge. I think it is edible.. however it looks like Brown Sugar Taffy.. and not fudge texture... wonder what I did wrong. Still tastes good and edible..

You need to use a candy thermometer. At the soft-ball stage, sugar and water boil to 240-250 degrees Fahrenheit, and the sugar syrup contains about 90 percent sugar, with the water boiled off.