Creamy vanilla fudge recipe

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  • Nut-free
makes: 36
Skill: medium
Cost: cheap
Prep: 20 min
Cooking: 15 min
(plus 5 mins for beating)

Nutrition per portion

RDA
Calories 71 kCal 4%
Fat 2g 3%
Carbohydrates 13g 4%
  -  of which Sugars 13g 14%
Salt 0.3g 5%
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  • Make the creamiest homemade vanilla fudge with just six ingredients.

    This vanilla fudge recipe makes 36 pieces of creamy fudge, ready in just 35 minutes. Fudge is meant to be firm but with a creamy, smooth texture and a slight hint of vanilla. We’ve tried and tested this recipe to guarantee these results every time. The trick is in cooking the fudge the right way by using a heavy-based pan, heating gently, and stirring frequently.

    Ingredients

    • 450g (1lb) granulated sugar
    • 85g (3oz) butter
    • 150ml (¼ pt) milk
    • 175g (6oz) evaporated milk
    • Few drops of vanilla extract
    • A little vegetable oil

    Method

    • Tip the sugar, butter, milk, and evaporated milk into a heavy-based pan and heat gently, stirring frequently, until the sugar has dissolved.

    • Bring to the boil and as the temperature rises, stir the fudge occasionally (be careful as the mixture is very hot) so that the sugar doesn’t stick and burn.

    • Continue boiling until a temperature of 116C is reached on a sugar thermometer. If you don’t have one of these, you can test if the fudge is at this temperature by spooning a small amount of the syrup into some iced water, it should form a soft ball.

    • Remove the pan from the heat and stir in the vanilla extract.

    • Pour into an 18cm shallow square tin brushed with a little vegetable oil, and leave for 10-15 mins or until almost set. It will set quicker in the fridge.

    • This vanilla fudge recipes makes about 36 squares – mark these with a sharp knife before leaving to cool completely.

    Top tips for making creamy vanilla fudge

    There are a few tips and tricks you should keep in mind when making fudge. Firstly, you’ll need a candy thermometer - this is the must-have tool when making the best fudge. Brush the sides of the pan with a brush dipped in water before cooking, this will help stop the fudge from crystallising and opt for a heavy pan and a wooden spoon.

    This classic fudge is perfect as a food gift especially when thinking of Christmas. Pop a handful of fudge pieces into a cellophane bag and tie with a ribbon to give as a gift. As it’ll last 2 weeks at room temperature and 3-4 weeks in the fridge, you can make it in bulk and store it ahead of gifting. Storing fudge in the fridge however may dry it out a little so make sure you wrap the fudge in waxed paper. Store in an airtight container either tin or plastic.

    Why is my fudge grainy?

    If your fudge is grainy it may be because you didn’t mix your fudge long enough. It could also be down to the fact that the sugar didn’t fully dissolve before boiling the fudge mixture. You also need to make sure you have the right amount of fat in the fudge mixture too. Following the method as close as possible and timing your fudge to perfection will make delicious fudge every time.

    Love fudge? Try our peanut butter fudge and creamy Irish liqueur fudge for a real treat.

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    (6264 ratings)
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