Salted Brown Sugar & Honey Fudge
Silky, slightly chewy fudge made with brown sugar, granulated sugar, heavy cream, honey, vanilla bean, and a finish of flaky sea salt for sweet-and-salty contrast. Chill at least 4 hours to set; this recipe yields an 8x8 pan (about 40 small pieces), ideal for gifting or dessert trays.
Equipment
- heavy-bottomed saucepan
- candy thermometer
- whisk
- 8x8 baking pan
- parchment paper
Ingredients
- 1 cup brown sugar
- 1 cups granulated sugar
- 1 cup heavy cream
- 2 tablespoons honey
- 3/4 teaspoon flaky sea salt divided
- 1 vanilla bean scraped
- 6 tablespoons unsalted butter
Instructions
- In a heavy-bottomed saucepan combine 1 cup brown sugar, 1 and 1/2 cups granulated sugar, 1 cup heavy cream, 2 tablespoons honey, 1/2 teaspoon flaky sea salt, and the scraped vanilla bean. Place the pan over medium heat and whisk until the sugars are dissolved.
- Place a candy thermometer in the pan and cook the mixture, stirring occasionally, until the temperature registers at 240 degrees (F). Remove the pan from heat, add 6 tablespoons unsalted butter, and stir until completely melted.
- Leave the mixture to stand with the thermometer still in place until it cools to 120 degrees (F).
- Pour the fudge into a parchment paper–lined 8x8 baking pan, sprinkle with the remaining flaky sea salt, and refrigerate until set, at least 4 hours. Cut into tiny squares and store in an airtight container; fudge will last up to 7 days.
Notes
Use a candy thermometer to accurately reach 240 degrees (F) for proper setting, and allow the mixture to cool to 120 degrees (F) before pouring to achieve the intended texture. Line an 8x8 pan with parchment for easy removal and sprinkle the reserved flaky sea salt on top just before chilling. Store in an airtight container in the refrigerator; fudge will keep up to 7 days.