Vanilla Fudge Recipe - Sweetly Splendid (2024)

This classic vanilla fudge recipe is easy-to-make, delicious, and creamy. It’s so easy that you don’t even need a candy thermometer!

Vanilla Fudge Recipe - Sweetly Splendid (1)

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Easy Vanilla Fudge Recipe

It’s almost Christmas time! Can you believe it? Yesterday I woke up without even thinking about it and then suddenly realized it was only 2 weeks away. Considering I still had a few presents to buy, I had a slight panic.

Every year for Christmas, my husband and I like to give some of our customers a thoughtful gift. We really value our relationship with them and want them to know we truly appreciate them. Instead of just buying some generic gift basket or sending a generic card, we want them to know we actually put some thought and work into it. Last year I made about 10 different types of cookies. This year I decided to do a collection of assorted treats. One of the items I made for them was this vanilla fudge. Yum! Seriously, it tastes like my mom’s homemade vanilla ice cream. And let’s be honest here, that’s some of the best stuff on earth.

Vanilla Marshmallow Fudge Recipe Ingredients

  • Butter – you’ll want to use unsalted butter here. While salted butter will still give you the right texture, the taste will be slightly different.
  • Sugar – granulated sugar is necessary for the fudge and you don’t want to swap it with raw sugar or any sort of sugar substitute. Fudge can be a bit finicky when you start swapping ingredients so you’ll want to stick with granulated here.
  • Evaporated milk – low fat and fat free evaporated milk both work great in this recipe. The fat content and structure of evaporated milk really lends to the overall texture and end results.
  • Almond Bark – while white chocolate technically could be substituted here, you’d need to mess with the ratios and potentially add in shortening for the right texture. If you can’t get your hands on almond bark, the best replacement is going to be candy melts.
  • Marshmallow cream – do not substitute this with anything else or omit it. Marshmallow cream is going to be what gives this vanilla fudge its soft texture. By omitting it, you’ll have dense fudge. Some recipes call for replacing it with mini marshmallows, but those are coated in cornstarch which can also mess with the texture of your fudge.
  • Vanilla – a good quality vanilla extract always makes a big difference!
  • Sprinkles – I like using larger sprinkles so they show up better and you get a good chunk with each piece of fudge.
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How to Make Vanilla Fudge

  1. In a medium saucepan over medium-low heat, melt butter.
  2. Once butter is melted, add in sugar and evaporated milk. Continue to heat over medium-low heat until the sugar is dissolved, stirring occasionally.
  3. Once the sugar is dissolved, bring to a boil and boil for 6 minutes. Remove from heat and add the almond bark and marshmallow cream until melted, combined, and smooth. Be warned… the marshmallow cream will grow slightly when added to the heat so you may want to add in half at a time.
  4. Pour into a 9×13 baking pan lined with foil and greased with butter. Smooth out the top. I use my cake decorating tools to make sure its as smooth as possible.
  5. Sprinkle on whatever sprinkles you like. I like to use the larger Christmas ones because they show up better as opposed to the colored sugar. Very gently press them into the fudge.
  6. Allow it to sit on the counter until it is slightly cooled then place in the refrigerator for 2 hours.
  7. Once set, pull it out by the foil and turn upside down. Cut into 1″ squares. Enjoy!
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How to know when this recipe for Vanilla Fudge is done

You will know the fudge is done when it is set. It’ll still be soft when you chew it, but it will be set enough to be cut.

Tips for Foolproof Fudge with Marshmallow Creme

  • When melting your butter, don’t overheat it. Use low heat. You don’t want the butter to brown. Be sure to start adding in the sugar and evaporated milk right after it melts.
  • When dissolving the sugar, use medium-low heat.
  • The marshmallow cream will expand when added to the heat, so it’s important to add it half at a time to avoid burning and losing some.
  • Allow it to cool before placing it in the refrigerator. Don’t rush letting it set.
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Easy Vanilla Fudge Recipe FAQ

What is the secret to perfect fudge?

The secret to perfect fudge is in the temperature of the ingredients when you’re cooking and cooling it. Don’t get them too hot and let them cool properly.

Which is better for fudge evaporated or condensed milk?

For this recipe, you need to use evaporated milk. Condensed milk does not give the same taste or texture and should not be substituted in place of the evaporated milk.

How do you make fudge creamy not grainy?

The best and easiest way to make sure your fudge is creamy and not grainy is to heat the ingredients to the right temperature and stir so that it’s able to get smooth and melted.

How long Is this recipe for Vanilla Fudge good for?

When stored in an airtight container in the refrigerator, the fudge will stay good for 2 weeks.

How to store this Vanilla Marshmallow Fudge Recipe

To store fudge, I recommend placing it in an airtight container in the refrigerator.

Vanilla Fudge Recipe - Sweetly Splendid (8)

Easy Vanilla Fudge Recipe with Evaporated Milk

By: sweetlysplendid.com

5 from 6 votes

Prep 5 minutes mins

Cook 6 minutes mins

Refrigeration Time 2 hours hrs

Total 2 hours hrs 11 minutes mins

Servings: 30 squares

This classic vanilla fudge recipe is easy-to-make, delicious, and creamy. It's so easy that you don't even need a candy thermometer!

Ingredients

Instructions

  • In a medium saucepan over medium-low heat, melt butter.

  • Once butter is melted, add in sugar and evaporated milk. Continue to heat over medium-low heat until the sugar is dissolved, stirring occasionally.

  • Once the sugar is dissolved, add the vanilla and stir to combine.

  • Bring it to a boil and boil for 6 minutes. Remove from heat and add the almond bark and marshmallow cream until melted, combined, and smooth. Be warned… the marshmallow cream will grow slightly when added to the heat so you may want to add in half at a time.

  • Pour into a 9×13 baking pan lined with foil and greased with butter. Smooth out the top. I use my cake decorating tools to make sure its as smooth as possible.

  • Sprinkle on whatever sprinkles you like. I like to use the larger Christmas ones because they show up better as opposed to the colored sugar. Very gently press them into the fudge.

  • Allow it to sit on the counter until it is slightly cooled then place in the refrigerator for 2 hours. Once set, pull it out by the foil and turn upside down. Cut into 1″ squares. Enjoy!

Nutrition

Serving: 1square, Calories: 163kcal, Carbohydrates: 28g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 9mg, Potassium: 19mg, Sugar: 27g, Vitamin A: 108IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Holiday

Cuisine: American

Like this? Leave a comment below!

Nutritional information is provided as a courtesy. It should only be used for estimation purposes and is not a guarantee of any kind. Nutritional information varies widely between brands and types of ingredients used. It is recommended that you calculate the nutritional information based on your own ingredients and brands used. Sweetly Splendid, LLC makes no guarantees as to the exact nutrition information.

Categorized as:
Desserts, Food, Holiday, Vegetarian

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Hi! I’m Kara!

Kara loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes.

More About Me

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Vanilla Fudge Recipe - Sweetly Splendid (2024)

FAQs

What is the secret to good fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

What happens if you forget the vanilla in fudge? ›

There are lots of fudge recipes around which don't use vanilla at all (it's a treat which is very open to experimentation in general). So if you don't add vanilla, it won't taste like vanilla, but that doesn't necessarily mean it will taste bad, have the wrong consistency or behave differently when cooked and cooled.

What makes fudge taste like fudge? ›

Fudge is a type of confectionery made with sugar, butter, and milk that often includes cocoa powder or melted chocolate. It has a creamy texture and can be flavored with various ingredients such as nuts, fruits, or spices. Fudge may also contain marshmallow creme or condensed milk to give it an even richer flavor.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

How do you keep fudge creamy? ›

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

What happens if you don't stir fudge? ›

By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.

Why can't you refrigerate fudge? ›

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

Can you mess up fudge? ›

Grainy Fudge

The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.

What is the ball method fudge? ›

The cold water test

Drop a piece of hot fudge into a glass filled with ice water. It should form a soft ball that can easily flatten between your fingers. Repeat this test every two minutes, each time using a clean spoon, until the fudge has the desired consistency.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

How is Mackinac Island fudge made? ›

The team has the process down pat: One person weighs the ingredients—raw chocolate from Germany, sugar from Bay City, and cream and butter—into a copper kettle set over a propane gas burner. The maker constantly stirs with an oak paddle until the sugary mixture reaches a roaring boil, about 16 to 17 minutes.

What is the most popular flavor of fudge? ›

After years of testing recipes, we're pretty sure we have a handle on the most popular fudge flavors, but chocolate and cherry will always rank high on the list.

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

What does soft ball mean when making fudge? ›

making of fudge

termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Should you stir fudge constantly? ›

Stir Constantly: Stir the fudge mixture continuously, especially during the melting process, to prevent burning and ensure even cooking. Use Sweetened Condensed Milk: Sweetened condensed milk adds sweetness and creaminess to fudge, creating a smooth texture.

Do you stir fudge while it is boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

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