How To Make Vanilla Fudge

ByLauren

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Looking for an easy vanilla fudge recipe? Wondering how to make vanilla fudge?

Trust me, I was too. I spent hours online and looked and looked. I tried and tried again. More often than not, I ended up with something that resembled Scottish tablet over fudge and that’s why I had to write this recipe for soft fudge down!

I like my recipes simple and this is a one-pan wonder which I have tried to make as fuss-free as I can while still providing those delicious results that you are looking for.

If a really basic fudge recipe if what you’re after, then make sure to look below!

Vanilla Fudge Recipe

Overview

Makes: 40+ pieces
Prep time: 5 mins
Cook time: 25 mins
Total time: 2 hours 30 mins (plus 2 hour rest time)

Ingredients

  • 400g Caster sugar
  • 150ml Whole milk
  • 1 tin Condensed milk (397g)
  • 25g Unsalted butter
  • 2tsp Vanilla extract

Utensils

Optional

  • Parchment paper
  • Baking/Sugar thermometer

Instructions

  1. Add your 400g caster sugar, 150ml whole milk, full tin of condensed milk, 25g unsalted butter and 2tsp vanilla to your saucepan and place on a low heat.
  2. Stir gently until all the ingredients have melted and you can no longer feel the sugar grains under your wooden spoon/spatula.
  3. Once your mix is smooth, you want to turn up the heat to a rolling boil.

    Allow this to bubble away with gentle stirring for approximately 15 minutes.

    The mix should begin to thicken under your spoon.

  4. Use a baking thermometer to check the readiness of your fudge, you are looking for this to reach approximately 115°C.

    For those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft ball stage.

    So, grab a glass or bowl of cold water and after around 10-15 minutes of boiling, let some of the mixture drop into your water.

    If when you remove it from the water, you can form a soft ball with your fingers, you are done!

  5. Remove your pan from the heat and allow the mix to cool for around 5 minutes.

    It should begin to form a skin in that time.

  6. Then, you want to put in some real arm work and mix, mix, mix with your spatula or wooden spoon until the mix really thickens and loses its sheen.

    It will begin to look matte and resemble what you would consider fudge at this stage.

  7. At this stage, you want to add your mix to your square baking tin and smooth it out to cover all the edges.

    I like to use the back of the spoon as best I can to achieve a smooth surface on top.

  8. Now, you can either pop your fudge into the refrigerator to chill or leave it to set at room temperature.

    It should take around 2 hours but I tend to leave this overnight.

  9. Cut into round 1″ squares.

    Enjoy!

Storage

Store in an airtight container.

This fudge should keep for 1-2 weeks at room temperature.

If refrigerated, fudge can last 2-3 weeks.

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Vanilla Fudge Recipe
Vanilla Fudge Recipe

More Fudge Recipes

Yield: 40+ pieces

Vanilla Fudge Recipe

Vanilla Fudge Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

  • 400g Caster sugar
  • 150ml Whole milk
  • 1 tin Condensed milk (397g)
  • 25g Unsalted butter
  • 2tsp Vanilla extract

Instructions

  1. Add your 400g caster sugar, 150ml whole milk, full tin of condensed milk, 25g unsalted butter and 2tsp vanilla to your saucepan and place on a low heat.
  2. Stir gently until all the ingredients have melted and you can no longer feel the sugar grains under your wooden spoon/spatula.
  3. Once your mix is smooth, you want to turn up the heat to a rolling boil.Allow this to bubble away with gentle stirring for approximately 15 minutes.The mix should begin to thicken under your spoon.
  4. Use a baking thermometer to check the readiness of your fudge, you are looking for this to reach approximately 115°C.For those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft ball stage.So, grab a glass or bowl of cold water and after around 10-15 minutes of boiling, let some of the mixture drop into your water.If when you remove it from the water, you can form a soft ball with your fingers, you are done!
  5. Remove your pan from the heat and allow the mix to cool for around 5 minutes.It should begin to form a skin in that time.
  6. Then, you want to put in some real arm work and mix, mix, mix with your spatula or wooden spoon until the mix really thickens and loses its sheen.It will begin to look matte and resemble what you would consider fudge at this stage.
  7. At this stage, you want to add your mix to your square baking tin and smooth it out to cover all the edges.I like to use the back of the spoon as best I can to achieve a smooth surface on top.
  8. Now, you can either pop your fudge into the refrigerator to chill or leave it to set at room temperature.It should take around 2 hours but I tend to leave this overnight.
  9. Cut into round 1″ squares

Notes

Store in an airtight container.

This fudge should keep for 1-2 weeks at room temperature.

If refrigerated, fudge can last 2-3 weeks.

Nutrition Information:

Yield:

40

Serving Size:

1
Amount Per Serving: Calories: 49Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 3mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 0g
© Lauren
Cuisine: Sweet / Category: Recipes

Peter may be the go to guy for travel tips and information but I like to think I bring the heart (maybe even a little humour) back into our writing.

I’m Scottish and proud, a millennial 30 something and your stereotypical girls girl but as opposed to what the press may say, I don’t see those as negatives and neither should you!

20 Comments

    1. Hi Laticia,

      If you have no condensed milk, you could try using different measurements of the milk and butter to 300ml whole milk and 100g butter which will thicken the consistency!

      Lauren

      Reply

    1. Yes, you can but I would highly recommend waiting until the fudge has mostly cooled before adding a citrus juice in. It should be one of the last steps, adding it just before that final stir and leaving to set!

      Lauren

      Reply

    1. Hi Rachel,

      I tend to use the full milk for the fat content which skimmed wouldn’t have.

      If you have any cream available, this would be a good substitute but I use the full fat or cream for that creamier texture/flavour, you could bypass the milk altogether if needs be!

      I hope this helps!

      Thanks 🙂

      Reply

    1. Hi Betty,

      Fudge can often do this if it isn’t cooked to a high enough temperature.

      You can always try to remedy it by softening the mix and reboiling with a cup/a cup and a half of water and more flavouring.

      I hope this helps!

      Lauren

      Reply

  8. Me and my son tried this today with the carnation caramel condensed milk and it came out beautifully.

    Rachael

    Reply

    1. Hi Rachael,

      I’m so glad to hear that it turned out well!!

      I tend to use the carnation condensed milk myself so I can imagine how tasty it was! 🙂

      Thanks,

      Lauren

      Reply

  9. Thankyou for posting this recipe it’s going to be a great activity to make with the Grandies as we are away on a ski trip but it raining so now I’ve found something for them to do with me and enjoy the spoils at the end.

    Reply

    1. Hi Jane,

      That sounds like a great idea. Nothing better than some home baking to brighten up the day!

      I hope you enjoy your trip!

      Lauren

      Reply

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