Servings 1- 8x8 pan of fudge, about 40 small pieces
Ingredients
1cupbrown sugar
1and 1/2 cups granulated sugar
1cupheavy cream
2tablespoonshoney
3/4teaspoonflaky sea salt, divided
1vanilla bean, scraped
6tablespoonsunsalted butter
Instructions
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 it's 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.
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