Step 1

Add the brown sugar, granulated sugar, butter, cream and salt to a medium-sized pot over high heat and bring to a boil. Stir until butter and sugar are melted and combined then top stirring or the sugar will crystallize and become grainy.

Step 2

Reduce the heat to medium and cook until the sugar reaches 236°F. Test using the soft ball method by adding some of the candy mixture to a cup of cold water. If a soft candy ball forms then the fudge is cooked.

Step 3

Remove from heat and let cool to 110F. Once cooled add the vanilla and quickly beat with a wooden spoon until the fudge becomes smooth, lighter in colour and loses it shininess to a matte texture.

Step 4

Pour the fudge quickly into an 8" X 8" glass dish lined with parchment paper. Push the fudge into the corners of the pan with the wooden spoon or spatula and smooth off the top. Let cool completely for about 1 hour and then cut into squares.

Step 5

Store in a sealed container on the counter for up to 3 weeks.