Cream Fudge

Preparation

• • Butter an 8-inch (20 cm) square pan. Line the bottom with parchment paper, letting the paper hang over two sides of the pan.
  • In a heavy-bottomed saucepan, bring the cream, brown sugar, sugar and salt to a boil, stirring to dissolve the sugar. Clean the sides of the pan with a wet brush to remove any sugar crystals, if needed. Attach a candy thermometer in the centre of the pan and simmer over medium heat without stirring until the thermometer reads 237°F (114°C) (see note). Remove from the heat and add the vanilla, without stirring.
  • Place the pan in a cold water bath. Let cool, without stirring, until the thermometer reads 110°F to 122°F (43°C to 50°C), about 20 to 30 minutes.
  • Remove the pan from the water. With a wooden spoon, stir vigorously until the mixture loses its gloss but is still soft, about 3 to 4 minutes.
  • Pour immediately into the prepared pan and spread with a spatula. Cover with plastic wrap and press to smooth out the surface. Let cool for 1 hour at room temperature or 30 minutes in the refrigerator. Remove from the pan and remove the plastic wrap. Cut into 1-inch (2.5 cm) squares.
  • Cream fudge will keep in an airtight container and freeze well.