How To Make Vanilla Fudge | Easy Vanilla Fudge Recipe (2024)

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ByLauren

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Looking for an easy vanilla fudge recipe? Wondering how to make vanilla fudge?

Trust me, I was too. I spent hours online and looked and looked. I tried and tried again. More often than not, I ended up with something that resembled Scottish tablet over fudge and that’s why I had to write this recipe for soft fudge down!

I like my recipes simple and this is a one-pan wonder which I have tried to make as fuss-free as I can while still providing those delicious results that you are looking for.

If a really basic fudge recipe if what you’re after, then make sure to look below!

How To Make Vanilla Fudge | Easy Vanilla Fudge Recipe (1)

Overview

Makes: 40+ pieces
Prep time: 5 mins
Cook time: 25 mins
Total time: 2 hours 30 mins (plus 2 hour rest time)

Ingredients

  • 400g Caster sugar
  • 150ml Whole milk
  • 1 tin Condensed milk (397g)
  • 25g Unsalted butter
  • 2tsp Vanilla extract

Utensils

Optional

  • Parchment paper
  • Baking/Sugar thermometer

Instructions

  1. Add your 400g caster sugar, 150ml whole milk, full tin of condensed milk, 25g unsalted butter and 2tsp vanilla to your saucepan and place on a low heat.
  2. Stir gently until all the ingredients have melted and you can no longer feel the sugar grains under your wooden spoon/spatula.
  3. Once your mix is smooth, you want to turn up the heat to a rolling boil.

    Allow this to bubble away with gentle stirring for approximately 15 minutes.

    The mix should begin to thicken under your spoon.

  4. Use a baking thermometer to check the readiness of your fudge, you are looking for this to reach approximately 115°C.

    For those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft ball stage.

    So, grab a glass or bowl of cold water and after around 10-15 minutes of boiling, let some of the mixture drop into your water.

    If when you remove it from the water, you can form a soft ball with your fingers, you are done!

  5. Remove your pan from the heat and allow the mix to cool for around 5 minutes.

    It should begin to form a skin in that time.

  6. Then, you want to put in some real arm work and mix, mix, mix with your spatula or wooden spoon until the mix really thickens and loses its sheen.

    It will begin to look matte and resemble what you would consider fudge at this stage.

  7. At this stage, you want to add your mix to your square baking tin and smooth it out to cover all the edges.

    I like to use the back of the spoon as best I can to achieve a smooth surface on top.

  8. Now, you can either pop your fudge into the refrigerator to chill or leave it to set at room temperature.

    It should take around 2 hours but I tend to leave this overnight.

  9. Cut into round 1″ squares.

    Enjoy!

Storage

Store in an airtight container.

This fudge should keep for 1-2 weeks at room temperature.

If refrigerated, fudge can last 2-3 weeks.

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Yield: 40+ pieces

Vanilla Fudge Recipe

How To Make Vanilla Fudge | Easy Vanilla Fudge Recipe (5)

Prep Time5 minutes

Cook Time25 minutes

Additional Time2 hours

Total Time2 hours 30 minutes

Ingredients

  • 400g Caster sugar
  • 150ml Whole milk
  • 1 tin Condensed milk (397g)
  • 25g Unsalted butter
  • 2tsp Vanilla extract

Instructions

  1. Add your 400g caster sugar, 150ml whole milk, full tin of condensed milk, 25g unsalted butter and 2tsp vanilla to your saucepan and place on a low heat.
  2. Stir gently until all the ingredients have melted and you can no longer feel the sugar grains under your wooden spoon/spatula.
  3. Once your mix is smooth, you want to turn up the heat to a rolling boil.Allow this to bubble away with gentle stirring for approximately 15 minutes.The mix should begin to thicken under your spoon.
  4. Use a baking thermometer to check the readiness of your fudge, you are looking for this to reach approximately 115°C.For those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft ball stage.So, grab a glass or bowl of cold water and after around 10-15 minutes of boiling, let some of the mixture drop into your water.If when you remove it from the water, you can form a soft ball with your fingers, you are done!
  5. Remove your pan from the heat and allow the mix to cool for around 5 minutes.It should begin to form a skin in that time.
  6. Then, you want to put in some real arm work and mix, mix, mix with your spatula or wooden spoon until the mix really thickens and loses its sheen.It will begin to look matte and resemble what you would consider fudge at this stage.
  7. At this stage, you want to add your mix to your square baking tin and smooth it out to cover all the edges.I like to use the back of the spoon as best I can to achieve a smooth surface on top.
  8. Now, you can either pop your fudge into the refrigerator to chill or leave it to set at room temperature.It should take around 2 hours but I tend to leave this overnight.
  9. Cut into round 1″ squares

Notes

Store in an airtight container.

This fudge should keep for 1-2 weeks at room temperature.

If refrigerated, fudge can last 2-3 weeks.

Nutrition Information:

Yield:

40

Serving Size:

1

Amount Per Serving:Calories: 49Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 3mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 0g

How To Make Vanilla Fudge | Easy Vanilla Fudge Recipe (6)

Lauren

Peter may be the go to guy for travel tips and information but I like to think I bring the heart (maybe even a little humour) back into our writing.

I’m Scottish and proud, a millennial 30 something and your stereotypical girls girl but as opposed to what the press may say, I don’t see those as negatives and neither should you!

How To Make Vanilla Fudge | Easy Vanilla Fudge Recipe (2024)

FAQs

What is vanilla fudge made of? ›

Mix confectioners sugar, butter, milk, vanilla, and salt in a 3-quart saucepan over low heat until mixture is hot and creamy. Pour into the prepared pan; refrigerate until fudge has set, about 2 hours. Cut into squares and store in an airtight container in the refrigerator.

What is the process of making fudge? ›

How to Make Fudge in 10 Easy Steps
  1. 01 of 10. How to Make Fudge. ...
  2. 02 of 10. Combine Sugar and Water in Saucepan. ...
  3. 03 of 10. Bring Sugar Syrup to a Boil. ...
  4. 04 of 10. Add Condensed Milk. ...
  5. 05 of 10. Cook Fudge to 235 Degrees. ...
  6. 06 of 10. Add Chocolate. ...
  7. 07 of 10. Beat the Fudge. ...
  8. 08 of 10. Pour Fudge into Prepared Pan.
Mar 25, 2020

What is traditional fudge made of? ›

At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

Is evaporated milk or condensed milk better for fudge? ›

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Why do you add vanilla to fudge? ›

Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.

What makes fudge taste like fudge? ›

Fudge (Chocolate and Otherwise)

Aside from these ingredients, fudge is generally comprised simply of milk, sugar, and butter as the base. To this basic recipe, one can add chocolate chips, butterscotch, peanut butter chips, white chocolate, or even espresso powder to create compelling flavor combinations.

What makes fudge hard or soft? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

How long should you leave fudge to set? ›

Swirl the chocolate through the mixture once using a spatula or the handle of a wooden spoon. Leave the fudge to set overnight.

How long does homemade fudge last? ›

How Long Does it Last in The Fridge & Freezer? Homemade Fudge stored in the fridge or refrigerator lasts about 2 - 3 weeks. It provides the cool temperature that this type of fudge exactly demands. The only real time you might need to refrigerate proper fudge is if weather conditions are extremely hot.

What is in actual fudge? ›

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

What is the best pan to make fudge in? ›

Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.

Where is the most fudge made? ›

Ten thousand pounds! That's how much world-famous Mackinac Island fudge gets handcrafted daily during peak tourism season. Five tons of fudge every day!

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Do you stir fudge while it is boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

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