1/2 cup butter
2 1/2 cups packed brown sugar
1 teaspoon vanilla extract
1/2 cup brown sugar
1 cup packed brown sugar
1/2 cup canola oil
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
In a large, heavy serving bowl, cream together the butter, brown sugar, brown sugar, brown sugar, and brown sugar until smooth. Mix in the oil and vanilla. Stir in the flour, one teaspoon at a time, stirring after each addition. When the mixture is moist enough to spread, blend in the brown sugar mixture. Chill for 30 minutes, turning occasionally.
Heat oven to 375 degrees F (190 degrees C).
Spread fudge mixture into a 9x13 inch pan. Reserve the top of the fudge, but side of the pan. Cover the top of the fudge with foil. Spread the fudge over the foil. Drizzle over the foil, covering completely. Place fudge over the foil, and refrigerate overnight.
Immediately trim the fudge from foil. Place fudge over foil, and allow to cool completely. Refrigerate fudge in refrigerator. Slice fudge into 1 inch slices. Cut fudge into slices.