Salted Caramel Fudge

Instructions

1. Prepare the baking dish
   Line an 8x8 inch baking dish with parchment paper, allowing some overhang on the sides for easy removal later. Lightly grease the parchment paper with butter or cooking spray.
2. Make the caramel base
   In a heavy-bottomed saucepan, combine the granulated sugar, 1/2 cup of the heavy cream, 1/4 cup of the butter, and corn syrup. Heat over medium-low heat, stirring constantly until the sugar has dissolved. Increase heat to medium and bring to a boil. Cook, without stirring, until the mixture reaches 240°F (115°C) on a candy thermometer, about 10-12 minutes.
3. Create the fudge mixture
   Remove from heat and stir in the remaining heavy cream, butter, sweetened condensed milk, and fine sea salt. Return to low heat and add the white chocolate. Stir continuously until the chocolate has melted and the mixture is smooth. Add the vanilla extract and brown sugar, stirring to combine.
4. Set the fudge
   Pour the fudge mixture into the prepared pan. Gently tap the pan on the counter to remove any air bubbles. Sprinkle half of the flaky sea salt evenly over the top. Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight until completely set.
5. Cut and serve
   Once set, remove the fudge from the pan using the parchment paper overhang. Place on a cutting board and sprinkle with the remaining flaky sea salt. Cut into 1-inch squares with a sharp knife. For cleaner cuts, wipe the knife with a warm, damp cloth between cuts.
6. Store properly
   Store the fudge in an airtight container with parchment paper between layers. It can be kept at room temperature for up to 1 week or refrigerated for up to 3 weeks. For longer storage, freeze for up to 3 months and thaw at room temperature before serving.