1 cup (250 ml) 35% cream

1 cup (250 ml) sugar

1 1/2 cups (375 ml) brown sugar

1 pinch of salt

1 teaspoon (5 ml) vanilla extract

Line a 20-cm (8-inch) square pan with parchment paper, letting it hang over two sides and butter the two other sides.

In a heavy saucepan, bring the cream, sugar, brown 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. Attach a candy thermometer in the centre of the pan and simmer over medium heat without stirring until the thermometer reads 114 °C (237 °F). Remove from the heat and add vanilla, without stirring it in.

Place the pan in a cold water bath. Let cool, without stirring, until the thermometer reads 43 to 50 °C (110 to 122 °F) or 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 2.5-cm (1-inch) squares.

Store in an airtight container. Sugar fudge squares freeze well.

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