Creamy Caramel Fudge

Ingredients

• 1 cup light brown sugar
• 1/2 cup water
• 3 cups granulated sugar
• 1 cup cream
• 5 Tablespoons Butter
• 2 teaspoon pure vanilla
• pinch of coarse ground salt

Directions

1. Prepare a 9x9-inch baking dish.
2. Line with aluminum foil and butter the foil.
3. Place the brown sugar into a small saucepan. Add 1/2 cup of water, heat to boiling and reduce to simple syrup. Set aside.
4. In a large saucepan, mix 1 cup of cream with 2 cups sugar. Heat over low heat, stir occasionally while you are proceeding with the following.
5. Slowly melt the remaining one cup sugar in a medium saucepan stirring constantly until it is melted to syrup and slightly browned.
6. When you first start to melt the sugar it is hard to stir but this is normal.
7. Pour the caramelized sugar syrup in the cream/sugar mixture. Raise heat to medium heat, stir until all sugar is dissolved. Add in the brown sugar syrup.
8. When the mixture starts to boil, add the butter. Continue to stir constantly.
9. Cook to the soft-ball stage.
10. Use a candy thermometer. When the temperature reaches 235F-240F. Remove from heat, add the vanilla and beat with hand mixer until creamy.
11. The more you beat after it is creamy, the more air you whip into the fudge and the crumblier it will be. For creamy fudge, stop when it is glossy.
12. Set the pot aside. It does not take too long to begin really getting thick).
13. When the mixture starts to stick to the pot and is thick, pour into the prepared pan.
14. Let cool, cut and enjoy.
15. Fudge keeps covered in the fridge for two weeks.
16. If you like a salted caramel, sprinkle lightly with coarse ground sea salt before the candy hardens.