LIne the bottom and sides of an 8X8 pan with parchment paper or grease with butter or pan release.

Add the butter, brown sugar, corn syrup, and condensed milk into a medium-size saucepan and cook on medium-low heat until the butter melts and the sugar is dissolved. You will notice the surface bubbling.

Reduce the heat to low and simmer the mixture for about 15 minutes stirring constantly.

To test if the fudge is ready, drop a small piece of the caramel fudge into a cold glass of water.

Remove the piece from the water, if the piece is slightly set and you’re able to form a ball then the fudge is ready.

If you’re unable to form a ball, then cook for additional 5 minutes or so and repeat the test.

Optional Step: Transfer the fudge into a mixing bowl with the paddle attachment and beat for 5 minutes or just until you notice the fudge starting to set, this step will make your fudge super smooth and creamy.

You can also use a hand beater or spatula mixing until the fudge mixture is smooth and creamy and begins to thicken and set. You have the option of skipping this, you will still end up with a great fudge.

Transfer the fudge mixture into the lined or greased pan. I prefer to use a glass pan.

Using a spatula or spoon spread the caramel fudge throughout the pan and even the surface so the thickness is the same.

Place into the refrigerator for about 2 hours so the fudge firms up.

Remove from the refrigerator and cut into 20-25 equal parts.

Keep your fudge bars store into a container and refrigerate until ready to eat.