Perfect for that holiday box of goodies you're tying up with baker's twine...
3 cups packed light brown sugar
1 cup heavy cream
2 Tbsp. unsalted butter
1 tsp. vanilla extract
1/4 tsp. salt
Line a 9-inch square baking pan with foil, leaving overhang on all sides. Grease the foil. Combine all the ingredients in a medium saucepan and bring to a boil over medium high heat. Reduce the the heat to medium-low and cook until the mixture reaches the soft-ball stage on a candy thermometer, about 234 degrees, 5 to 8 minutes. Remove the pan from the heat and allow to cool until just warm (about 120 degrees) and not yet firm, 35 to 45 minutes. Using a wooden spoon, stir vigorously until the mixture lightens and is no longer shiny, 6 to 10 minutes. Spread the mixture into the prepared pan and let sit until firm, about an hour. Using the foil overhang, remove the fudge from the pan and cut into 1 inch squares. The fudge can be stored in an airtight container for up to 1 month.