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Virginia Fudge

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  • 1 (12 ounce) can evaporated milk
  • 1/2 cup butter
  • 2 tablespoons light corn syrup
  • 2 cups brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 2 cups pecans


  1. Grease a 13 x 9-inch baking pan; set aside.
  2. In a heavy 4-quart saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on a candy thermometer. Cook to the soft-ball stage, 234 degrees F.
  3. Pour, without scraping, into a baking pan.
  4. Cool to lukewarm.
  5. Add vanilla extract. Stir with a wooden spoon until mixture thickens.
  6. Add nuts and continue stirring until candy loses its gloss.
  7. Scrape out onto plastic wrap. Pat into a loaf shape (about 9 x 5-inches).
  8. Slice and serve, or wrap in plastic and store in the refrigerator for several weeks.

Yield: about 50 slices or 75 pieces

Variation: Use 1 teaspoon maple extract in place of the vanilla extract.