Salted Brown Sugar & Honey Fudge

• Vegetarian
• Gluten free

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1 cup Brown sugar
  • 1 1/2 cups Granulated sugar
  • 3/4 tsp Sea salt, flaky
  • 1 Vanilla bean

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Heavy cream

Found on bakerbynature.com

Description

Ingredients

• 1 cup brown sugar
• 1 and 1/2 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

Directions

• In a heavy bottomed saucepan combine the sugars, honey, cream, 1/2 teaspoon salt, and vanilla bean. Place pan over medium heat and whisk until 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 pan from heat. Add the butter, stir until completely melted, then leave the mixture to stand - with the thermometer still in - until its cooled to 120 degrees (F).
• Pour the fudge into a parchment paper lined baking pan (I used an 8x8 square cake pan), sprinkle with remaining sea salt, and let set for at least 4 hours in the refrigerator. Cut into tiny squares and serve, or store in an airtight container. Fudge will last up to 7 days.

Nutrition