Here’s a classic recipe for Traditional Vanilla Fudge — smooth, creamy, and melt-in-your-mouth delicious. This old-fashioned treat uses simple ingredients and delivers rich vanilla flavor with that perfect fudgy texture.
🍬 Traditional Vanilla Fudge
👥 Makes: About 36 small squares
⏱️ Prep: 10 mins | Cook: 20–25 mins | Set Time: 2–4 hours
Ingredients:
-
2 cups (400g) granulated sugar
-
1/2 cup (120ml) whole milk
-
1/2 cup (120ml) heavy cream (double cream)
-
1/4 cup (60g) unsalted butter
-
1 tbsp light corn syrup (or golden syrup – optional, helps prevent crystallization)
-
1 tsp pure vanilla extract
-
Pinch of salt
Instructions:
1. Prepare your tin:
-
Line an 8×8-inch (20×20 cm) square pan with parchment paper or foil.
-
Lightly grease the paper for easy release.
2. Combine ingredients:
-
In a medium, heavy-bottomed saucepan, combine sugar, milk, cream, butter, corn syrup (if using), and salt.
-
Heat gently over medium-low, stirring until sugar is fully dissolved and butter melted.
3. Boil and monitor:
-
Increase heat to medium and bring to a gentle boil.
-
Let it boil, without stirring, until the mixture reaches soft-ball stage:
🔥 234°F–240°F (112°C–115°C) on a candy thermometer.
4. Cool it down:
-
Remove from heat and let it sit undisturbed for 5–10 minutes, until it cools to about 110°F (43°C).
-
Do not stir while it cools — this helps avoid graininess.
5. Beat to fudge consistency:
-
Add vanilla extract.
-
Beat the mixture using a wooden spoon (or electric mixer with paddle) until it thickens, loses gloss, and starts to firm up — about 5–10 minutes by hand.
-
You’ll feel it getting more difficult to stir.
6. Pour and set:
-
Quickly transfer to the prepared pan.
-
Smooth the top and let it sit at room temperature until fully set (2–4 hours).
7. Cut and store:
-
Slice into small squares.
-
Store in an airtight container at room temp for up to 1 week (or in the fridge for longer).
💡 Tips for Success:
-
Use a candy thermometer for accuracy.
-
Don’t stir while boiling — this helps prevent sugar crystals.
-
Beat only after cooling slightly, or it may seize or become grainy.