Sea Salted Brown Sugar Fudge
This easy, 4-ingredient Brown Sugar Fudge takes less than 30-minutes to make and is beyond delicious. Be prepared for requests to make it again and again!
Servings: 36
Calories: 121kcal
Ingredients
- 1 ½ cup heavy cream
- 3 cups brown sugar packed (light or dark or a combination - see Cafe Tips above in the post)
- 6 tablespoons butter
- 2 teaspoons vanilla
- flaky sea salt I love Maldon
Instructions
- Line three mini muffin tins with 36 mini cupcake liners. (You'll get 3--36, depending on how full you fill the liners and the size of your liners. (I fill mine almost to the top and get 18.)
- In a medium-size, heavy-duty saucepan, combine the cream and brown sugar over medium heat.
- Bring to a boil and boil for 5 minutes, stirring frequently. Attach a candy thermometer to the side of the pan. Maintain a medium boil, stirring frequently until the mixture reaches 240˚F. This will take 8-14 minutes, depending on the heat.
- Remove the pan from the heat and stir in the butter and vanilla until thoroughly combined. Using a whisk vigorously whisk the fudge mixture for 5 minutes. It will start to thicken up slightly and get a bit lighter in color. You can also use a hand held mixer. Start on low speed and increase to high. Mix for 3 minutes, if using a mixer.
- Pour or spoon the fudge into the prepared baking cups. I like to use a small ice cream scoop for this to keep my cups consistent.
- Sprinkle each cup with a bit of flaky sea salt while hot. Allow fudge to cool completely before storing it.
- Store the fudge in an airtight container at room temperature for one to two weeks, or freeze it for up to 3 months.
Notes
See Café Tips above in post for lots of extra tips and instructions as well as method to make this fudge in an 8x8-inch square pan.
Nutrition
Calories: 121kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 26mg | Potassium: 32mg | Sugar: 18g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg