Salted Caramel Fudge with Coconut Palm Sugar


  1. 2 cups brown sugar
  2. 1 1/2 cups coconut palm sugar
  3. 1 1/2 cups white sugar
  4. 1 stick butter
  5. 1 cup heavy cream
  6. 1 teaspoon salt
  7. 2 teaspoons vanilla
  8. 1/2 to 1 tsp sea salt, coarse to coat

    • Combine all ingredients except vanilla extract and final sea salt topping in a heavy bottomed saucepan over medium. Stirring pretty much constantly, cook to softball stage, 235 degrees F on candy thermometer. Remove pan from heat, whisk in vanilla.
    • Using a handheld electric mixer, beat until the mixture thickens and loses its glossy appearance, about 5-7 minutes or so. It will still be pourable, but slowly so, and with assertive encouragement of your spatula. Pour into a parchment-lined pan. Sprinkle coarse sea salt over the top. Chill at least 3 hours. Cut into squares.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button