Ingredients:

  • 115g unsalted butter
  • 400g packed dark brown sugar
  • 397g sweetened condensed milk
  • 1/4 tsp fine sea salt
  • 1 tbsp pure vanilla extract
  • 240g sifted powdered sugar
  • 1 cup chopped toasted walnuts

Instructions:

  1. Line your 20cm square pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the whole block out later.
  2. Place the 115g butter, 400g dark brown sugar, and 397g sweetened condensed milk in your saucepan. Melt over medium heat, stirring constantly until the mixture starts to bubble and hiss gently.
  3. Once bubbling, let it simmer for exactly 5 minutes. Do not stop stirring. You want to see the mixture turn glossy and thicken slightly.
  4. Remove from heat. Immediately stir in the 1/4 tsp sea salt and 1 tbsp vanilla extract. Note: It might sizzle a bit, which is normal as the alcohol in the vanilla evaporates.
  5. Gradually add the 240g sifted powdered sugar. Use a wooden spoon or a hand mixer on low to beat the mixture until it loses its shiny look and starts to feel heavy. This usually takes about 3 to 5 minutes.
  6. Fold in the 1 cup of toasted walnuts. Work quickly here, as the fudge will start to set as it cools.
  7. Scrape the mixture into your prepared pan and smooth the top with a spatula. Cook until the surface looks dull and firm to the touch, about 10 minutes at room temperature.
  8. Let it cool completely for at least 2 hours before lifting the parchment and slicing into 36 squares with a sharp knife.