easy removal. Lightly butter the paper/foil.
Combine Ingredients: In a heavy-bottomed, medium-sized saucepan (at least 3-quart capacity to prevent boiling over), combine the white sugar, brown sugar, milk, corn syrup, and salt. Stir with a wooden spoon just until the sugars are moistened.
Dissolve the Sugar: Cook over medium-low heat, stirring constantly, until the mixture comes to a boil and the sugar is completely dissolved. This is a crucial step. To test, dip a clean spoon into the mixture and check for any gritty sugar crystals.
Cook to Soft-Ball
Stage: Once the sugar is dissolved and the mixture is at a full boil, stop stirring. Attach a candy thermometer to the side of the pan, making sure the bulb is not touching the bottom. Let the mixture boil without stirring until it reaches 234°F – 238°F (112°C – 114°C), the “Soft-Ball Stage.” This will take about 5-10 minutes.
Cool the Mixture: Immediately remove the pan from the heat. Without stirring, let the fudge mixture cool down to 110°F (43°C). This can take 45 minutes to
