1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup heavy whipping cream
1/8 tsp sea salt
1 tsp vanilla
2 cups icing sugar
1/2 cup chopped pecans
1/2 cup chopped walnuts
Extra nuts to garnish
Line a 9 X 9" baking pan with parchment and set aside.
Mix butter, sugars, cream and salt together in a large saucepan. Bring to a boil on medium heat then set your timer for 5 minutes, stirring regularly.
Towards the end of the 5 minutes bring the heat up to medium high and put your thermometer in. Yes, use a thermometer. The thermometer is your friend. The fudge should reach a temperature of 116 C/ 240 F
Remove from heat and stir in vanilla. Add the icing sugar. It'll be lumpy at first, but keep beating until smooth. I used a whisk at this point.
Fold in the nuts and pour into your prepared pan.
Gently press the nuts on top to garnish.
Allow to cool completely at room temperature before lifting the parchment lined fudge out of the pan and cutting it into squares. Store in the fridge.
Go on.....take a bite!
I got this recipe from