vanilla fudge

This Classic Vanilla Fudge recipe is perfect for the holidays! Add it to your cookie trays or gift to an old fashioned fudge lover!

Classic Vanilla Fudge

unsalted butter (,

sugar

white chocolate

corn syrup

heavy cream

fine sea salt

vanilla extract

Using a cold stick of butter, grease a large piece of parchment paper and then line an 8x8 square baking pan. Set aside.

Place the remaining 1 tablespoon of butter in a large glass or metal mixing bowl. Set that mixing bowl on a cooling rack. The mixture will be super hot and you won’t want to touch the moping bowl after you transfer the mixture. The cooling rack allows air to circulate all the way around the bowl, cooling faster.

Add heavy cream, sugar, light corn syrup, white chocolate and salt into a medium heavy saucepan.

Cook over medium-low heat, stirring constantly, until sugar has dissolved, approximately 10 minutes.

Increase to medium heat, bringing to a low boil. Do not stir or mix any longer. Attach candy thermometer and continue to cook without stirring. Allow candy thermometer to come to 240 degrees (soft ball stagand continue to cook for 1 minute. This can take 10-15 minutes, so be patient.

Carefully pour mixture into mixing bowl with butter. Do not scrape the bottom of the pan in case any of the sugar scaled to the bottom.

Whisk butter and pure vanilla extract into the mixture. It will be bubbly and hot. Be careful!

Allow to cool at room temperature for 30-40 minutes before mixing well and then transferring to the prepared and lined square dish.

Use a small offset spatula to quickly spread fudge to sides of pan and smooth top. Allow to further cool before covering and chilling in the refrigerator for at least 8 hours.

Lift parchment out of the square dish and cut into 1-inch pieces.

Store in an airtight container in the refrigerator.

If you’ve tried this recipe, come back and let us know how it was!

A classic vanilla fudge recipe made with corn syrup to prevent crystallization. This recipe will remind you of your favorite boardwalk fudge! Serving size is one 1-inch square.

Classic Old Fashioned Vanilla Fudge

butter

salt

vanilla

Line an 8x8 pan with foil or parchment paper, then grease sides that are not covered by the paper or foil, and set aside (you can also grease the entire pan which helps the parchment paper stick)

Set a medium sized heatproof bowl over a wire rack, and add 1 tablespoon of butter and vanilla extract. Set aside

Set medium sized heavy-bottom pot over the stove and add sugar, heavy cream, corn syrup, and salt.

Insert a candy or digital thermometer to monitor the temperature (see NOTE 1 below).

Heat mixture over medium-low heat, and stir to combine until the sugar has melted. During the first 5 minutes or so, wash down the sides of the pot with a damp pastry brush to prevent sugar crystals from forming.

You can opt to grease the sides of the pot instead of using the pastry brush to wash the sides.

Once the mixture is homogenous and the sugar has melted, stop stirring and remove the spoon from the mixture! Otherwise, you can end up with grainy fudge.

Raise heat until the mixture reaches a very gentle simmer.

Continue to heat without stirring (no spoon!) until the mixture reaches 238F, aka the soft ball stage.

If you don&#039;t have a thermometer, use a bowl of ice cold water and once your fudge looks like bubbling lava, drop a teaspoon full into the cold water. Remove the fudge from the water, and squeeze it between your fingers - If it balls up into a soft ball, your fudge is ready.

When the mixture reaches the target temperature, immediately transfer the contents to the heatproof bowl containing the butter and vanilla. Do not use a spoon to transfer and do not scrape sides or bottom of pot.

Allow the mixture to cool undisturbed until it reaches 110F - do NOT stir while it is cooling down.

After the mixtures has cooled (about 1.5 hours), begin stirring with a wooden spoon until it thickens and loses its gloss (10 to 15 minutes). The more continuous and plentiful the stirring, the more fine grained and smooth your fudge will be (yes, I take a few breaks!)

Immediately transfer to prepared pan using a wooden spoon or spatula, smooth top, and let it rest on the counter for at least another hour before refrigerating.

Refrigerate for at least 8 hours or until set, remove paper or foil, and cut into 64 square pieces.

Store cooked fudge in an airtight container in the refrigerator up to 3 weeks. Freeze cooked and cooled fudge in an airtight, freezer-safe container for up to 3 months. Thaw frozen fudge by placing it overnight in the refrigerator.Cut the fudge into pieces before storing, and separate any layers with waxed paper or plastic wrap.

To Store

https://embed.mediavine.com/videos/xwmelqtz3nnlaw0t1mwi

Only a few ingredients plus 15 minutes hands on time to make this old fashioned fudge!

VIDEO: How to Make Old Fashioned Fudge

Vanilla Fudge is rich, indulgent and absolutely amazing! This is going to such a nice addition to your holiday sweet treats.

Vanilla Fudge

white chocolate chips

marshmallow cream

evaporated milk

Line a 8x8 inch pan with parchment paper or aluminum foil and set aside. In a medium sized mixing bowl add the white chocolate chips, marshmallow cream, and vanilla.

In a medium sized saucepan add the sugar, evaporated milk and butter.  Bring to a boil on medium high heat and let it boil for 10 minutes. I kept stirring mine occasionally with a wire whisk.

Remove from heat and pour the hot mixture over the white chocolate chips, marshmallow cream and vanilla. Stir with a spoon to incorporate. Then with an electric mixer, mix till almost set.

Pour into your prepared 8x8 inch pan.  Place into the fridge for a couple of hours to set.  Cut into 2 inch squares.

This easy vanilla fudge recipe has only 3 ingredients and only takes about 5 minutes to put together!

white chocolate baking chips ((about 1 1/2 bags))

(14 ounce) can sweetened condensed milk

vanilla extract ((or clear vanilla extract))

Vanilla

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

line baking dish

Prepare a 7x11 or 8x8 baking dish by lining with parchment paper.

microwave

Place white chocolate baking chips in a microwave safe bowl.

stir together

Add sweetened condensed milk and stir together.

heat

Heat in the microwave at 75%-80% power 1 minute at a time, stirring well after each minute.

stir in vanilla

When chocolate is to the point where it is melted and smooth (do not overheat), stir in vanilla and immediately pour into the prepared baking dish. Quickly smooth out if needed.

cover and cool

Cover with plastic wrap and allow to cool completely. Lift the fudge from the baking dish by pulling up the parchment paper. Place on a cutting board and cut into squares.

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Top 4 vanilla fudge recipes from across the web

The most viewed vanilla fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Vanilla Fudge

Classic Old Fashioned Vanilla Fudge

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The most viewed vanilla fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine