Julianna Jee

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Ingredients

2 cups whipping cream

2 1/4 cups brown sugar

2 tbsp sugar

2 tbsp corn syrup

Procedure

1. Boil all ingredients in a pot until 115°C or 240°F (about 15 minutes).
2. Let it rest off the heat for 10 minutes.
3. Transfer to a stand mixer and beat for 5 minutes until it loses its gloss.
4. Transfer to a 9″ x 9″ square pan lined with parchment paper.
5. Chill for a few hours before slicing.

Notes

• I was looking for ways to use up my whipping cream in the fridge before leaving for holidays. This is my new go to recipe that does not let whipping cream go to waste. It’s quick and so easy to make and gives you the smoothest fudge.
• Once the mixture comes to temperature, drop a spoonful into a bowl of water. If you can form it into a ball between you fingers then you know it’s ready.
• Beating the mixture too early while it’s hot may develop large sugar crystals which will result in a grainy fudge. Make sure you are giving your fudge mixture the rest before mixing.