Easy Penuche Fudge
1 cup light brown sugar, packed
2 cups white sugar
1 cup whole milk
3 TB unsalted butter
1½ tsp pure vanilla extract
In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium heat, while stirring constantly. Reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft-ball stage, 236 degrees F. Remove saucepan from the heat and add the butter and vanilla, but do not stir. Let the mixture cool without stirring until it reaches 110 degrees F, about 20 minutes.
While the mixture is cooling, butter an 8-inch-square pan. Set aside. Once the mixture has cooled, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken. Quickly pour the mixture into the pan before it becomes too solid. Let cool completely before cutting into 1 inch squares. Store leftovers in a covered container in the refrigerator.