Sea salt penuche taffy

Original blog post

Recipe source: adapted from Old Tyme Fudge

DISCLAIMER: This was an accident, as in I’m not sure if I could re-create this. You may end up with fudge, you may end up with taffy, you may end up with something inedible.

Time required: 7 hours (1 hour prep and cook, 1 hour cool, 5 hour set)

Yields: 35 pieces

Tools required:

    • candy thermometer
    • heavy-bottom sauce pot
    • loaf pan: 8″ x 4″ x 2″
    • tin foil and parchment paper


    • 2 C dark brown sugar, packed
    • ¾ C light cream
    • pinch of table salt
    • ⅛ C corn syrup
    • 2 TBSP butter
    • 1 TSP vanilla
    • sea salt to taste


  1. Line loaf pan with tin foil and grease with butter.
  2. In sauce pan combine: sugar, cream, table salt, corn syrup, and butter.  Cook over medium heat, stirring while mixture comes to a boil. As soon as it reaches boiling, remove spoon and stop stirring.
  3. Let mixture boil until it reaches soft ball stage (original recipe suggests 238°F / 114.4°C.
  4. Remove from heat, do not stir.
  5. Let mixture sit until it cools to 120°F / 48.8°C, this takes between 30 and 60 minutes.
  6. Add vanilla.
  7. Beat until mixture loses gloss – to make fudge beat it for 8-10 minutes, to make what I ended up with, I beat it for 1 minute in a KitchenAid (20 seconds on Low, 40 seconds on Med-High.)
  8. Pour into prepared pan and let sit. (3 hours at room temp, 2 hours in fridge)
  9. Use hot warm knife to slice pieces and press into sea salt.

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