Brown Sugar Candy

Recipe View 2 mins Prepare the Pan (2 minutes): Lightly butter an 8- or 9-inch square baking dish. This prevents sticking and ensures easy removal.

Recipe View 25 mins Cook the Base (20-25 minutes): In a large, heavy-bottomed saucepan, combine the brown sugar and evaporated milk. Stir constantly over medium-high heat until the mixture comes to a rolling boil. Continue cooking, stirring frequently, until the mixture reaches a temperature between 234 and 240°F (112 to 116°C) on a candy thermometer – this is the 'soft ball' stage. Alternatively, test by dropping a small amount of the syrup into a bowl of ice water. It should form a soft ball that flattens when removed.

Recipe View 5 mins Incorporate Add-Ins (5 minutes): Remove the saucepan from the heat. Immediately add the toasted walnuts, butter pieces, and vanilla extract. Beat vigorously with a sturdy spoon (or a stand mixer with the paddle attachment) until the mixture loses its glossy sheen and begins to thicken slightly.

Recipe View 1 hrs 5 mins Set and Score (5 minutes + setting time): Pour the mixture into the prepared baking dish. Use a buttered knife to quickly score the candy into even squares while it is still warm and pliable. Let the candy cool completely and firm up at room temperature, approximately 30-60 minutes.

Recipe View 5 mins Cut and Store (5 minutes): Once firm, cut the candy along the scored lines. Store in an airtight container in the refrigerator to maintain its texture and prevent sticking.