Homemade Vanilla Fudge
Indulge in the creamy decadence of homemade vanilla fudge with this easy-to-follow recipe that delivers perfect results every time. Made from simple pantry staples like granulated sugar, sweetened condensed milk, and a touch of fragrant vanilla extract, this classic treat combines nostalgia with rich, buttery flavor. The recipe walks you through achieving the ideal "soft-ball" stage for that signature melt-in-your-mouth texture, using just a handful of ingredients and a candy thermometer to ensure precision. Whether you're creating sweet gifts, festive desserts, or a luxurious snack for yourself, this irresistible vanilla fudge is perfect for any occasion. With no baking required and a smooth finish that cuts beautifully into bite-sized squares, this timeless recipe is sure to become a family favorite. Store it in an airtight container for a week of indulgence—or longer if you refrigerate!
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Recipe Information
Ingredients
- 400 grams Granulated sugar
- 100 grams Unsalted butter
- 397 grams Sweetened condensed milk
- 120 milliliters Whole milk
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Fine sea salt
Instructions
Grease and line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, sweetened condensed milk, and whole milk.
Place the saucepan over medium-low heat and stir continuously with a wooden spoon or silicone spatula until the sugar dissolves and the butter melts completely.
Increase the heat to medium, bringing the mixture to a gentle boil. Continue stirring to prevent it from sticking or burning.
Reduce the heat to low and attach a candy thermometer to the saucepan. Allow the mixture to simmer gently, stirring occasionally, until it reaches 115°C (240°F) (the 'soft-ball' stage). This process may take around 30–35 minutes.
Once the correct temperature is reached, remove the saucepan from heat and let it cool slightly for about 5 minutes.
Add the vanilla extract and fine sea salt to the mixture. Using a hand whisk or a wooden spoon, beat the fudge mixture vigorously until it thickens and loses its glossy sheen. This should take about 5–8 minutes.
Quickly pour the fudge into the prepared baking pan, spreading it out evenly using a spatula.
Let the fudge cool at room temperature until it is set, which may take 2–3 hours. For faster setting, you can refrigerate it for about 1 hour.
Once set, use the parchment overhang to lift the fudge from the pan. Cut it into 1-inch squares to serve.
Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
3626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 622.8 g | 226% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 623.0 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1302 mg | 100% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
