Irish Cream Fudge with Brown Sugar Twist

Line an 8-inch square baking pan with two parchment paper strips, each about 14 inches long. Leave extra paper hanging over opposite sides of the pan by a few inches.

In a heavy saucepan, combine evaporated milk, light brown sugar, white sugar, unsalted butter, and salt. Heat over medium heat, stirring continuously until the mixture transforms into a thick, smooth syrup.

Ramp up the heat to medium-low, then cook the syrup until a candy thermometer, not touching the pan bottom, reads 238°F (112°C). This may take 20 to 30 minutes; be patient and keep stirring occasionally. The temperature will climb steadily as you near the target.

Remove the saucepan from heat and fold in Irish cream liqueur and vanilla extract until fully incorporated.

Transfer the mixture to a stand mixer bowl, fitted with beaters, and set to low speed. Gradually add confectioners' sugar in three parts, ensuring each addition blends in before adding the next. Frequently scrape down the bowl and whip the fudge until velvety smooth, approximately 2 minutes.

Pour the fudge into the prepared pan and let it cool and set for 3 to 5 hours.

To serve, use the parchment paper edges to lift the fudge from the pan and slice into squares.