Original blog post: https://spatulagoddess.com/2011/10/07/sea-salt-penuche-taffy/
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
- 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
- Line loaf pan with tin foil and grease with butter.
- 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.
- Let mixture boil until it reaches soft ball stage (original recipe suggests 238°F / 114.4°C.
- Remove from heat, do not stir.
- Let mixture sit until it cools to 120°F / 48.8°C, this takes between 30 and 60 minutes.
- Add vanilla.
- 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.)
- Pour into prepared pan and let sit. (3 hours at room temp, 2 hours in fridge)
- Use hot warm knife to slice pieces and press into sea salt.