Vanilla Fudge
intro
Rich, melt-in-your-mouth creamy vanilla fudge with a smooth buttery texture, ideal for gifting or sweet snacking, made with simple pantry staples.
Ingredients
Steps
Prep baking pan
Line a 20cm (8-inch) square baking pan with parchment paper, leaving 5cm (2-inch) overhang on two opposite sides to easily lift set fudge out later. Use 1g of the measured butter to lightly grease the exposed parchment to prevent sticking, then set the pan aside at room temperature.
Combine fudge base
Place a heavy-bottomed 3L (3-quart) saucepan over medium-low heat. Add the remaining 112g cubed unsalted butter, 300g granulated sugar, 397g sweetened condensed milk, and 30ml light corn syrup to the pan. Stir constantly with a heatproof silicone spatula for 3-4 minutes until the butter fully melts and sugar dissolves completely, with no gritty texture felt when scraping the pan bottom.
Cook to soft-ball stage
Increase stovetop heat to medium, and bring the mixture to a steady, rolling boil (do not use heat higher than medium, as this will burn the fudge). Stir continuously to prevent scorching, and cook until the mixture reaches 116°C (240°F) on a clipped candy thermometer, roughly 8-10 minutes. If no thermometer is available, drop a pea-sized bit of mixture into a bowl of ice water: it should form a soft, malleable ball that flattens gently when pressed between fingers.
Add vanilla and cool
Immediately remove the saucepan from heat once it reaches the correct temperature. Stir in 15ml pure vanilla extract and 1g (¼ tsp) fine sea salt until fully incorporated. Let the fudge rest undisturbed in the pan for 5 minutes, until the surface cools to roughly 82°C (180°F) and no thick steam rises from the mixture.
Beat fudge until thick
Use a sturdy wooden spoon or electric hand mixer on low speed to beat the fudge vigorously for 2-3 minutes. Stop beating once the fudge loses its high-gloss shine, turns a paler creamy vanilla color, and thickens enough to leave a slow, thick trail when you lift the spoon out of the mixture. Do not over-beat, as this causes grainy, crumbly set fudge.
Pour and set fudge
Immediately pour the thickened fudge into your prepared parchment-lined pan, and use an offset spatula to spread it into a smooth, even layer. Do not scrape crusty, dried bits from the saucepan bottom or sides into the pan, as these create hard lumps in the finished fudge. Let fudge rest at room temperature for 30 minutes, then transfer to the refrigerator to chill for 1 full hour until completely firm to the touch.
Cut into bite-sized pieces
Use the parchment paper overhang to lift the fully set fudge block out of the pan and onto a cutting board. Peel away the parchment from the fudge sides, then use a sharp knife warmed under hot water (dried between cuts) to slice the fudge into 2.5cm (1-inch) square pieces, yielding 16 even servings. Wipe the knife blade clean between cuts for smooth, sharp edges.
Tips
2.Avoid scraping crystallized sugar bits from the pan sides into the boiling fudge, as these seed crystals will spread through the mixture and create a grainy, crumbly texture instead of smooth, creamy fudge.
3.Store cut fudge in an airtight container layered between sheets of parchment paper in the refrigerator for up to 2 weeks, or freeze for up to 3 months for easy edible gifting.
OMG this vanilla fudge is SO good! I made it for our neighborhood potluck last weekend and every single piece was gone before I even made it through the appetizer table. My kids begged me to make another batch before the week was up, so I’m whipping up a second one tonight for their after-school snacks. The texture is perfectly creamy, no grainy bits at all if you follow the temp directions exactly! Total game changer for my holiday treat platters.
Really solid vanilla fudge recipe! Flavor was spot on, rich and buttery without being cloyingly sweet. I knocked a star off only because my first batch seized up a little when I added the vanilla—turns out I took the pan off the heat just a touch too early. Let it set for the full 1.5 hours like the recipe says and it sliced perfectly, even with that little hiccup. Would make again for my office holiday party next month!
Just pulled my set fudge out of the pan and snuck a corner piece—HEAVEN. I added a tiny handful of crushed sea salt on top before letting it set and the sweet-salty combo is unreal. My partner is already hovering over the cutting board waiting for me to slice the rest. 10/10, no notes.
I was intimidated at first because I’ve always thought fudge was super finicky to make, but this recipe was way more straightforward than I expected! Medium difficulty feels fair—you just have to be patient and not rush the heating step. I cut mine into little bite-sized pieces and stored them in the fridge for quick sweet treats all week, they hold up amazing. My roommate said it tastes exactly like the fudge we get at the boardwalk every summer!
Flavor was great, but mine came out a little softer than I wanted even after letting it set for 2 hours. Did I maybe not cook it long enough? I followed the cook times exactly but maybe my stove runs hotter than most? Still edible, just more of a spreadable fudge than a firm sliceable one, which my book club still ate happily.
I’ve been making fudge for 40 years using my mom’s old recipe, but I tried this one on a whim when my grandkids asked for extra vanilla flavor. Let me tell you, this is the creamiest batch I’ve ever turned out! The ratio of butter to condensed milk is perfect, no grit, no weird aftertaste. My oldest granddaughter asked for the recipe to take to college with her, that’s the highest compliment I can give. Will be replacing my old go-to with this one!