Vanilla fudge was invented by accident in 1886 when a Baltimore candy maker's caramel batch crystallized wrong.
Classic Vanilla Fudge
Indulge in a delightful treat with our Classic Vanilla Fudge, where sweet nostalgia meets creamy perfection. This luscious dessert combines rich butter and velvety vanilla for a melt-in-your-mouth experience that will have you reaching for seconds. Get ready to savor every bite of this homemade goodness that’s perfect for sharing—or keeping all to yourself!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tablespoon corn syrup (15 ml)
🥛Dairy & Eggs(1)
- 3 tablespoons butter (42 g)Use vegan butter for a dairy-free version.
🫙Pantry Staples(2)
- 2.25 cups granulated sugar (450 g)
- 1 tablespoon vanilla extract (15 ml)Select pure vanilla extract for best flavor.
🧂Spices & Seasonings(1)
- 1/2 teaspoon salt (2.5 ml)
📦Other(1)
- 2/3 cup half-and-half (161 ml)Replace with coconut milk for a dairy-free version.
👨🍳 Instructions
- 1
Gather a heavy-bottomed saucepan and combine sugar, salt, half-and-half, and corn syrup, whisking until the mixture achieves a uniform consistency.
- 2
Position the pan over medium-low heat, allowing the ingredients to meld together and gradually reach a gentle, rolling boil without aggressive stirring.
- 3
Securely attach a precise candy thermometer to monitor the temperature, continuing to cook without disturbing the mixture until it precisely hits 240°F.
- 4
Immediately remove the pan from heat source, allowing the mixture to calm down until the bubbling stops completely.
- 5
Sprinkle butter and vanilla extract on top without stirring, allowing everything to sit for about 20 minutes until warm but not hot.
- 6
Beat the mixture on medium-low speed for 1-3 minutes until it thickens and loses its glossy shine.
- 7
Quickly pour the fudge into a buttered or parchment-lined dish, smoothing out the surface if needed.
- 8
Let the fudge set for around 20 minutes before slicing into squares.
💡 Pro Tips
- ✓Use a heavy-bottomed saucepan with at least 3-quart capacity because fudge mixture will triple in volume during boiling and lighter pans create hot spots that cause crystallization.equipment3-quart minimum capacity
- ✓Clip your candy thermometer so the bulb sits 1/2 inch above the pan bottom - touching the bottom gives false readings up to 15°F higher than actual syrup temperature.equipment1/2 inch clearance
- ✓Stop stirring completely once the mixture reaches a rolling boil because agitation introduces seed crystals that create grainy fudge instead of smooth texture.technique
- ✓Cool the mixture undisturbed to exactly 110°F before adding butter and vanilla - beating while too hot (above 120°F) prevents proper crystallization and creates oily separation.timing110°F cooling point
- ✓Beat for exactly 1-3 minutes until the fudge loses its mirror-like gloss and becomes matte - overbeating by even 30 seconds creates crumbly, dry fudge that won't slice cleanly.timing1-3 minutes maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Vanilla fudge was invented by accident in 1886 when a Baltimore candy maker's caramel batch crystallized wrong.
Classic Vanilla Fudge
Indulge in a delightful treat with our Classic Vanilla Fudge, where sweet nostalgia meets creamy perfection. This luscious dessert combines rich butter and velvety vanilla for a melt-in-your-mouth experience that will have you reaching for seconds. Get ready to savor every bite of this homemade goodness that’s perfect for sharing—or keeping all to yourself!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tablespoon corn syrup (15 ml)
🥛Dairy & Eggs(1)
- 3 tablespoons butter (42 g)Use vegan butter for a dairy-free version.
🫙Pantry Staples(2)
- 2.25 cups granulated sugar (450 g)
- 1 tablespoon vanilla extract (15 ml)Select pure vanilla extract for best flavor.
🧂Spices & Seasonings(1)
- 1/2 teaspoon salt (2.5 ml)
📦Other(1)
- 2/3 cup half-and-half (161 ml)Replace with coconut milk for a dairy-free version.
👨🍳 Instructions
- 1
Gather a heavy-bottomed saucepan and combine sugar, salt, half-and-half, and corn syrup, whisking until the mixture achieves a uniform consistency.
- 2
Position the pan over medium-low heat, allowing the ingredients to meld together and gradually reach a gentle, rolling boil without aggressive stirring.
- 3
Securely attach a precise candy thermometer to monitor the temperature, continuing to cook without disturbing the mixture until it precisely hits 240°F.
- 4
Immediately remove the pan from heat source, allowing the mixture to calm down until the bubbling stops completely.
- 5
Sprinkle butter and vanilla extract on top without stirring, allowing everything to sit for about 20 minutes until warm but not hot.
- 6
Beat the mixture on medium-low speed for 1-3 minutes until it thickens and loses its glossy shine.
- 7
Quickly pour the fudge into a buttered or parchment-lined dish, smoothing out the surface if needed.
- 8
Let the fudge set for around 20 minutes before slicing into squares.
💡 Pro Tips
- ✓Use a heavy-bottomed saucepan with at least 3-quart capacity because fudge mixture will triple in volume during boiling and lighter pans create hot spots that cause crystallization.equipment3-quart minimum capacity
- ✓Clip your candy thermometer so the bulb sits 1/2 inch above the pan bottom - touching the bottom gives false readings up to 15°F higher than actual syrup temperature.equipment1/2 inch clearance
- ✓Stop stirring completely once the mixture reaches a rolling boil because agitation introduces seed crystals that create grainy fudge instead of smooth texture.technique
- ✓Cool the mixture undisturbed to exactly 110°F before adding butter and vanilla - beating while too hot (above 120°F) prevents proper crystallization and creates oily separation.timing110°F cooling point
- ✓Beat for exactly 1-3 minutes until the fudge loses its mirror-like gloss and becomes matte - overbeating by even 30 seconds creates crumbly, dry fudge that won't slice cleanly.timing1-3 minutes maximum