Friday, 1 February 2013

Vanilla Fudge Recipe

In search for a great fudge recipe, this one definitely hit the spot on all fronts.   The creaminess and smooth texture was definitely a winner.  I have tried many which use condensed milk but this traditional recipe was well worth the effort.  Yes, it will take a good thirty to forty minutes of continuous stirring but the results are divine!  It will also keep fresh for around a week in an airtight container, should that be an issue!

So, it all start off with the following ingredients -
(Makes 24 pieces)

350g granulated sugar
100g butter
250ml whole milk
50ml double cream
2 tspn vanilla extract or your choice of flavouring

You will need a candy thermometer for this and I used a 8" cake tin, but a tray will do an equally as good job, dependent on the thickness you require.

Line and grease your tin/tray with greaseproof paper.
Add the milk, cream, butter and sugar to a large saucepan and begin to heat slowly.  You will need to keep stirring this continuously.  Keep going (!) until the mixture comes to the boil.  Do not be tempted to turn up the heat.  It is important the temperature remains steady and all the ingredients are dissolved and well incorporated.  The temperature will need to reach 120C.  This will take around 30-35 minutes.
Remove from the heat and add the vanilla essence.  Keep stirring for another 5 minutes.  The mixture should be velvety smooth by this stage.

Pour the mixture into the tin and smooth over the top.  Do not refrigerate, leave to cool completely before cutting into squares.


  1. This looks absolutely wonderful. I've been hunting for a basic and wholesome vanilla fudge recipe that doesn't involve corn syrup or marshmallow fluff, and yours looks perfect. Can't wait to try it out. Thank you so much for posting!

  2. Ahh perfect - hope you enjoy... Is such an adaptable recipe too. Can add little toppings to this too... or flavours? :-)

  3. Tried the recipe, but my mixture looks like soup! :-( how do you get it so thick?!

    1. Hi Kat, I know this sounds ridiculous but it does take quite a long time of constant stirring to actual thicken up... maybe it just needed a little longer. I have made this quite a few times and it seems like it will never go past the soup stage but eventually it does! Please don't give up! :-)

    2. Also, did you manage to use a candy thermometer?

  4. Just tried this recipe & am super excited to see how it turns out. Vanilla fudge is a favorite from childhood! I've never done anything with a candy thermometer before so I will be thrilled if this fudge turns out as beautifully as yours!

  5. Could you please send the American conversion measurements for the ingredients. I am so excited about making Vanilla Fudge I used to get it as a child and have never found a recipe that will work right. Thank you

  6. can you please give the recipe in tablespoons, cups etc .

  7. Looks so yummy! Should I use salted or unsalted butter?