OLD-FASHIONED FUDGE

Stir both sugars and cream together in medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 8 minutes. Remove from heat. Let stand for 15 minutes to cool slightly.

Add butter and vanilla. Beat with an electric mixer on medium for about 2 to 3 minutes until the fudge thickens slightly, loses its sheen and surface looks dull/matte.

Pour immediately into parchment-paper-lined loaf pan. Smooth top, sprinkle with flaky sea salt, cover with plastic wrap, and refrigerate for about 2 hours or until firm. Cut into squares. Keep refrigerated. (Make-ahead - Fudge will keep for up to 2 weeks refrigerated in airtight container.)

Tip:

An electric beater mixer is not critical for this recipe. You can use a wooden spoon and continue stirring until fudge looks dull/matte and loses its sheen. Timing may vary depending on who is stirring the fudge.