If you’ve ever longed for a treat that’s rich, creamy, and melts in your mouth with just the right hint of vanilla, then I’m so excited to share my **Vanilla Fudge Recipe** with you. This classic sweet is one of those timeless desserts that always brings a smile—and once you try it, I promise you’ll be hooked. Whether you’re gifting it or indulging yourself, this fudge turns out perfectly every time when you follow these simple tips and tricks. Stick around, because your kitchen is about to smell amazing!
Why You’ll Love This Recipe
- Authentic, Creamy Texture: This fudge hits that perfect soft yet sliceable consistency that melts on your tongue.
- Simple Ingredients: You likely have everything on hand with no fancy extras needed.
- Perfect for Gifting or Snacking: Makes a batch of about 64 pieces, great for sharing or savoring over several weeks.
- Beginner Friendly: I used to struggle with fudge, but this step-by-step recipe helped me nail it every time.
Ingredients You’ll Need
Each ingredient plays a crucial role in getting that creamy consistency and buttery flavor just right. When I shop for this fudge, I always pick the best quality butter and fresh vanilla extract because they truly elevate the final taste.
- Double cream (heavy cream): This gives fudge its creamy body, so full-fat cream is a must.
- Milk: Adds smoothness and balances the richness of the cream and butter.
- Butter: Unsalted butter is best; it enriches the fudge and helps set the texture perfectly.
- Caster sugar: Dissolves quickly and adds sweetness without graininess.
- Light muscovado sugar: Adds a subtle, deep caramel flavor that makes this fudge special.
- Vanilla extract: Pure vanilla extract enhances the flavor wonderfully—don’t skip it!
Variations
I love how versatile fudge can be! While this vanilla fudge recipe is my go-to, you can easily tweak it to match your mood or occasion. I encourage you to make it your own.
- Chocolate Vanilla Fusion: I’ve mixed in some good quality melted chocolate once, and my family went crazy for the marbled effect and extra richness.
- Nutty Addition: Chopped toasted pecans or walnuts folded in before setting add a delightful crunch I swear you’ll want to keep forever.
- Alcohol Twist: Adding a splash of bourbon or rum with the vanilla creates a boozy hit that’s perfect for adult parties.
- Dairy-Free Alternative: You can swap butter and cream for coconut cream and vegan butter, but expect a slightly different texture and flavor.
How to Make Vanilla Fudge Recipe
Step 1: Prepare Your Pan and Ingredients
Start by lightly greasing your 20cm (8-inch) square cake tin and fully lining it with parchment paper. This step is key because the fudge will stick otherwise, and you’ll regret the mess! I usually cut a sheet bigger than the tin to lift the fudge out easily when it’s ready.
Step 2: Combine and Heat Ingredients Slowly
In a large heavy-based pan (make sure it holds at least 3 liters because the mixture bubbles up), gently combine the double cream, milk, butter, caster sugar, and muscovado sugar. Keep the heat low and stir constantly until the butter melts and the sugars dissolve completely. Patience here pays off; you don’t want to burn the sugars or butter.
Step 3: Bring to the Soft Ball Stage
Turn the heat up slightly and keep stirring constantly as the mixture slowly comes to a boil. This is the part I learned to treat with care—it often feels like the temperature is stuck around 104°C (220°F) for a bit, but just wait it out. Eventually, it’ll hit 116°C (241°F), the perfect soft ball stage. Use a candy thermometer for best results—it’s worth the investment.
Step 4: Cool and Beat to Perfection
Once you reach 116°C, remove the pan from heat and leave it undisturbed to cool down to 110°C (230°F) for a couple of minutes. Then add the vanilla extract and vigorously beat the mixture with a wooden spoon. This is pure arm workout time but totally worth it! You’re looking for the fudge to thicken and lose that shiny gloss—it should look creamy and dense.
Step 5: Set and Slice
Pour the thickened fudge mixture into your prepared tin and smooth it into the corners. Let it cool to room temperature for two to three hours; trust me, avoid rushing this stage in the fridge since the fudge firms up best slowly. Once set, lift the fudge out and use a sharp knife to cut into bite-sized pieces to share (or not!).
Pro Tips for Making Vanilla Fudge Recipe
- Use a Reliable Candy Thermometer: I learned the hard way that guessing the temp leads to grainy fudge—this gadget makes all the difference.
- Constant Stirring on Low Heat: Keeps sugars from burning and helps the mixture heat evenly without scorching.
- Beat Vigorously at the Right Temperature: Don’t skip beating—it transforms the fudge from shiny syrup to creamy, satisfying squares.
- Avoid Rushing the Cooling Stage: Setting fudge at room temperature helps maintain its soft texture; chilling can make it too hard.
How to Serve Vanilla Fudge Recipe
Garnishes
While I usually serve this fudge plain to let the vanilla and buttery flavors shine, I sometimes sprinkle a pinch of flaky sea salt on top right after pouring it into the pan before it sets. This little touch adds a sophisticated contrast that surprises your taste buds and balances the sweetness beautifully.
Side Dishes
I find vanilla fudge pairs wonderfully with a cup of strong coffee or a bold black tea—something slightly bitter cuts through the rich sweetness nicely. It’s also amazing alongside fresh berries or a dollop of whipped cream if you’re serving it as part of a dessert platter.
Creative Ways to Present
For holiday parties, I like to arrange the fudge pieces on a decorative platter sprinkled with edible gold dust or tiny edible flowers—it makes the presentation look extra special, and people always ask for the recipe right away. Wrapping small batches in wax paper tied with twine is also a charming way to gift this homemade treasure.
Make Ahead and Storage
Storing Leftovers
I store leftover fudge in an airtight container at room temperature, where it stays fresh and chewy for up to two weeks. If I want it to last longer, I pop it in the fridge, which extends it to about three weeks, though I recommend bringing it back to room temp before eating to bring back that creamy softness.
Freezing
Freezing fudge is a game-changer for saving big batches. I wrap pieces tightly in parchment or plastic wrap, place them in an airtight container, and freeze for up to two months. When you want some, thaw at room temperature—it keeps the texture surprisingly well, just not as soft as fresh.
Reheating
Normally, I don’t reheat fudge because it tastes best as-is, but if you want a softer bite after refrigeration, just let it sit at room temp for 20-30 minutes before serving. Avoid microwaving as it can change the texture unpleasantly.
FAQs
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Can I use regular granulated sugar instead of caster sugar in this Vanilla Fudge Recipe?
It’s best to use caster sugar because it dissolves more easily, ensuring your fudge has a smooth texture without any graininess. If you only have granulated sugar, you can pulse it in a blender for a few seconds to get a finer texture, but be careful not to overdo it into powdered sugar.
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Why did my fudge turn out grainy?
Grainy fudge usually happens if the sugar crystallizes prematurely or the mixture isn’t stirred properly during cooling. Using a candy thermometer helps hit the perfect temperature, and beating vigorously after adding vanilla helps lock in a smooth, creamy finish. Also, avoid stirring the mixture while it’s cooling as it may cause crystals to form.
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Can I make this Vanilla Fudge Recipe without a candy thermometer?
Technically, yes, by using the ‘soft ball stage’ water test: drop a spoonful of the boiling mixture into cold water, and if it forms a soft, flexible ball, it’s ready. But honestly, a candy thermometer takes the guesswork out and dramatically improves results, especially if you’re new to fudge-making.
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How long does homemade fudge keep?
Stored in an airtight container at room temperature, fudge lasts 1-2 weeks, and up to 3 weeks in the fridge. Freezing can extend this up to two months. Just remember to keep it well-wrapped to prevent drying out.
Final Thoughts
This Vanilla Fudge Recipe has truly become a staple in my kitchen—not just because it tastes amazing, but because it’s surprisingly simple once you know the tricks. I love sharing a batch with friends and family because there’s something so warm and nostalgic about homemade fudge. If you’ve been intimidated by fudge before, give this recipe a try; I promise you’ll feel like a confectionery pro and might even want to make it regularly like I do!
Print
Vanilla Fudge Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 64 pieces 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Description
Traditional Vanilla Fudge is a rich, creamy confection made by gently cooking a mixture of cream, butter, sugars, and vanilla to the perfect soft ball stage, then allowing it to cool and set into smooth, melt-in-the-mouth squares. This classic sweet treat is ideal for gifting or enjoying as an indulgent snack.
Ingredients
Fudge Ingredients
- 300 ml double cream (heavy cream) (½ pt)
- 100 ml milk (3½ fl oz)
- 100 g butter (3½ oz)
- 300 g caster sugar (10½ oz)
- 150 g light muscovado sugar (5 oz)
- 1 teaspoon vanilla extract
Instructions
- Prepare the tin: Lightly grease and fully line a 20 cm (8 in) square cake tin with parchment paper or baking paper, ensuring the paper extends over the edges for easy removal.
- Combine ingredients: Place 300 ml double cream, 100 ml milk, 100 g butter, 300 g caster sugar, and 150 g light muscovado sugar into a large heavy-based pan.
- Melt and dissolve: Place the pan over low heat and stir constantly until the butter has completely melted and all the sugars have dissolved into the liquid.
- Boil the mixture: Increase the heat slightly to bring the mixture to a gentle boil while stirring continuously. Simmer and stir constantly until the temperature reaches 116°C (241°F), which is the soft ball stage for fudge.
- Cool slightly: Remove the pan from the heat and allow the mixture to cool undisturbed to 110°C (230°F), which should take a couple of minutes.
- Beat in vanilla and thicken: Add 1 teaspoon vanilla extract, then vigorously beat the mixture with a wooden spoon until it thickens and loses its glossy shine, indicating it is ready to set.
- Pour and set: Pour the thickened fudge mixture into the prepared tin. Smooth the surface to the corners with a spatula.
- Cool completely: Leave the fudge at room temperature for 2-3 hours to firm up fully without refrigerating.
- Slice and serve: Once the fudge is firm, lift it from the tin using the parchment edges. Use a sharp knife to cut into 64 bite-sized pieces and serve or store as preferred.
Notes
- Store fudge in an airtight container at room temperature for 1-2 weeks, or refrigerate to keep for up to 3 weeks.
- Exercise caution during boiling as the mixture becomes extremely hot; stirring carefully or wearing an oven glove is recommended to avoid splashes.
- Be patient during the boiling stage as the temperature may plateau around 104°C (220°F) for a few minutes before rising rapidly to the target temperature.
- Allow fudge to firm up at room temperature rather than refrigerating immediately, which helps maintain the best texture.
- Use a pan capable of holding at least 3 liters (5 pints) as the mixture rises while boiling to prevent overflow.
Nutrition
- Serving Size: 1 piece (approx. 15 g)
- Calories: 70
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 3.5 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10.5 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 10 mg
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