Fudge was also discussed yesterday on a cooking forum where I participate.
Rather than fudge though I made Homemade Caramels
and dusted them with a little
Maldon Sea Salt.
Homemade Caramels
Caramels are very easy to make.
1 1/2 cups brown sugar
1/2 cup white sugar
1/2 cup white corn syrup
1 cup butter
1 cup cream (Heavy/Whipping Cream)
pinch of salt
vanilla
Add all the ingredients to a large heavy sauce pan. Bring to a boil and cook to almost hard ball stage. (about 250° to 255°F on a candy thermometer). I prefer to test for soft ball and hard ball stage by using the cold water method.
Remove from heat and let the mixture cool slightly, stir and then pour into buttered pan or mini muffin tins. Refrigerate until firm enough to cut. Optional: Sprinkle with a little sea salt. I like to use the Maldon Sea Salt flakes.
These are the soft chewy caramels. Not hard toffee.
thibeaultstable.com 
The whole salty caramel is a favourite flavour profile of mine. I first tried something similar in a chocolate shop in Seattle. Have a wonderful Christmas. I know it will be filled with mant fod memories and the comfort of loved ones.
Fabulous caramels! The salt is a wonderful addition 🙂 So delicious!
Iwould love to win your prize and live just up island in QBeach. Have a Happy Christmas Joyeux Noel. Colleen cdmoore@shaw.ca
What kind of cream do you use?
I use heavy/whipping cream. I have edited the recipe. ~Ann
you don't say how much vanilla to use?
That is because I don't measure vanilla. I almost always use more vanilla than a recipe calls for. Start with two teaspoons. ~Ann
you write: 1/2 cup white and then 1/2 cup white corn syrup. is this a duplicate or did you forget to write something after \”white\”? These look amazing though! Will be making later this week.
Abby, thank you for pointing this out. I've edited. It is 1/2 cup of white sugar as well as the 1/2 white corn syrup. ~Ann