Maude's Vanilla Fudge

• 1 stick plus 2 tablespoons unsalted butter
• 3 whole graham crackers, broken into bite-size pieces
• 4 cups sugar
• One 14-ounce can sweetened condensed milk
• 1/2 cup whole milk
• 1 tablespoon pure vanilla extract
• Kosher salt

1. Grease a 9-by-13-inch baking pan with 2 tablespoons of the butter and scatter the graham crackers evenly over the bottom.
2. In a large saucepan, combine the remaining stick of butter with the sugar, condensed milk and whole milk.
3. Cook over moderately low heat, brushing down the side of the pan with a wet pastry brush, until the sugar is dissolved, about 12 minutes.
4. Bring the mixture to a simmer, then cook over moderately low heat, stirring occasionally with a wooden spoon, until a pale caramel forms and the temperature reaches 240 on a candy thermometer, about 15 minutes.
5. Remove the saucepan from the heat.
6. Add the vanilla and a generous pinch of salt to the fudge, and stir vigorously until it thickens but is still pourable, 8 minutes.
7. Immediately scrape the fudge into the prepared pan and spread it evenly with a spatula.
8. Let the fudge cool completely, 1 hour.
9. Invert the pan onto a surface and tap out the fudge.
10. Break the fudge into pieces and serve.

butter, graham crackers, sugar, condensed milk, milk, vanilla, kosher salt

Taken from www.foodandwine.com/recipes/maudes-vanilla-fudge (may not work)