Vanilla Fudge
Indulge in the creamy decadence of homemade Vanilla Fudge—a timeless treat that's as satisfying to make as it is to eat. This easy-to-follow recipe combines pantry staples like granulated sugar, unsalted butter, sweetened condensed milk, and whole milk to create a silky-smooth confection with a rich vanilla flavor. Achieving the perfect fudge texture involves a bit of patience, using a candy thermometer to hit that magical soft-ball stage for melt-in-your-mouth results. The addition of fragrant vanilla extract takes this classic dessert to the next level, while the simple preparation process makes it approachable for all skill levels. Perfect for holidays, gifting, or a little self-indulgence, this small-batch recipe yields 25 squares of pure sweetness. Bring warmth and nostalgia to your kitchen with this traditional Vanilla Fudge recipe that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 400 grams Granulated sugar
- 120 grams Unsalted butter
- 397 grams Sweetened condensed milk
- 125 milliliters Whole milk
- 2 teaspoons Vanilla extract
Instructions
Line an 8x8-inch (20x20 cm) square baking tin with parchment paper, ensuring the paper extends over the sides for easy removal later.
In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, sweetened condensed milk, and whole milk.
Place the saucepan over low heat and stir gently until the sugar has completely dissolved and the butter has melted. This ensures a smooth fudge texture.
Once dissolved, increase the heat to medium and bring the mixture to a gentle boil. Stir frequently to prevent the mixture from sticking or burning.
Using a candy thermometer, continue cooking and stirring the mixture until it reaches 115°C (240°F), also known as the soft-ball stage. If you don't have a thermometer, you can check readiness by dropping a small amount of the mixture into cold water—it should form a soft, pliable ball.
Remove the saucepan from the heat and let the mixture cool undisturbed for 5 minutes. Do not stir during this time.
Add the vanilla extract to the cooled mixture and beat it vigorously with a wooden spoon until it thickens and loses its glossy sheen. This step may take 5-10 minutes, so keep mixing until the fudge is smooth and creamy.
Pour the mixture into the prepared baking tin, spreading it evenly with a spatula. Work quickly as the fudge will start to set.
Allow the fudge to cool at room temperature for 1-2 hours, then transfer it to the refrigerator for an additional 1-2 hours to fully set.
Once firm, lift the fudge out of the tin using the parchment paper overhang and cut it into 25 equal squares. Serve and enjoy!
Nutrition Facts
Calories |
156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 25.2 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.1 mg | 0% | |
| Potassium | 63 mg | 1% | |
*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.
