1 cup (250 ml) sugar

1 cup (250 ml) brown sugar

1 cup (250 ml) 35% cream

1 teaspoon (5 ml) vanilla extract

1 tablespoon (15 ml) unsalted butter

Line the bottom of a 20-cm (8-inch) square pan with plastic wrap or parchment paper, letting it hang over each side.

In a microwave-safe 2 litres (8 cups) measuring cup, combine the sugar, brown sugar, and cream.

Cook in the microwave oven for 4 minutes. Stir and cook for 4 minutes (see note).

Add the vanilla and butter and beat at high speed with an electric mixer until the mixture thickens and loses its gloss, about 2 minutes.

Spread in the prepared pan, spreading it evenly. Cover and refrigerate for about 30 minutes or until the fudge is firm. Remove from the pan and cut into squares.

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