Line an 8” square pan with parchment paper.
Fill a large heat-safe bowl (large enough to fit your saucepan) with cool water and set aside. If you don’t have a large enough bowl, your sink will work!
Add the granulated sugar, brown sugar, milk, 4 tablespoons butter, corn syrup, and salt to a large heavy bottomed saucepan.
Set the pan over medium heat and stir constantly until the mixture is at a rolling boil.
Attach a candy thermometer to the pan and stop stirring– do not stir again or your fudge may crystalize and turn grainy.
Cook the fudge over medium heat for 5-10 minutes, or until it reaches the soft ball stage– exactly 238F.
Immediately remove the pan from the heat and carefully place it in the bowl of cool water, making sure not to get any water in the fudge.
Add the remaining 2 tablespoons butter to the fudge but do not stir.
Allow the fudge to cool to 125F (about 20 minutes, depending on the temperature of your water). Once cooled, add the vanilla and stir vigorously with a wooden spoon until the fudge thickens just slightly and starts to lose its shine– about 3-5 minutes. This is a workout but it’s an important step to ensure the fudge has the correct texture.
As soon as the fudge thickens and turns a bit more pale, transfer it to the parchment paper lined pan and use a silicone spatula to press it into an even layer.
Allow the fudge to set completely before slicing– about 1 hour.
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