Classic Creamy Vanilla Fudge is one of those timeless treats that warms the heart and satisfies the sweetest cravings. With its decadent, creamy texture and rich vanilla flavor, this fudge brings back memories of cozy family gatherings and holiday festivities. Whether you make it for dessert, a special occasion, or just to indulge yourself, it never fails to impress. In just a matter of minutes, this delicious treat comes together, making it a perfect choice for anyone looking to whip up something delightful without a lengthy process.

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What I love most about this recipe is that it’s incredibly simple and uses ingredients you likely already have in your pantry. No need for fancy tools or complicated techniques—just a saucepan and a mixing bowl! The creamy texture, combined with the sweetness of white chocolate and a hint of salt, creates a blissful harmony that melts in your mouth. So grab your apron and let’s get to making this oh-so-delicious vanilla fudge!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vanilla Fudge
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vanilla Fudge

Why You’ll Love This Recipe

Simple & Quick: Ready in just 10 minutes of prep time, plus a little patience for it to set.
Irresistible Flavor: The blend of sweet vanilla with a creamy, melt-in-your-mouth texture is pure bliss.
Eye-Catching Appeal: Its smooth, shiny finish makes it a standout treat for parties and gatherings.
Flexible Serving: Perfect for dessert, gift-giving, or even a sweet afternoon snack.
Diet-Friendly Options: Can easily be adapted for gluten-free diets with proper ingredient choices.

Ingredients You’ll Need

3 cups (594g) granulated sugar: This is the primary sweetener, creating that signature fudge sweetness. If you’re looking to reduce sugar, consider using a sugar substitute compatible with candies, but the texture may vary.
¾ cup (170g) unsalted butter: Richness is key here! Unsalted butter allows you to control the saltiness. If you’re out, margarine can be a substitute, but butter gives the best flavor.
⅔ cup (172g) evaporated milk: This creamy ingredient helps achieve that rich texture. Do not use sweetened condensed milk as it will affect the sweetness.
12 oz (340g) white chocolate chips: Use good quality chocolate for the best flavor; I recommend Nestlé brand for its smooth melting properties. If you prefer, you can substitute with chopped white chocolate bars.
7 oz marshmallow creme: Adds a delightful texture and additional sweetness. If unavailable, you can use homemade marshmallow fluff.
½ tsp salt: A pinch enhances the sweet flavors and balances the dish. At your discretion, you can reduce this to a quarter teaspoon if you prefer less salt.
1 tsp vanilla extract: Pure vanilla extract is preferred for a richer flavor. If you’re out, imitation vanilla may be used, but the depth of flavor won’t be as pronounced.

How to Make Vanilla Fudge

Prepare Your Pan: Line an 8×8 or 9×9 inch square pan with aluminum foil or parchment paper, leaving some overhang for easy removal later. Set it aside.
Combine Ingredients: In a medium saucepan over medium heat, combine 3 cups granulated sugar, ¾ cup unsalted butter, and ⅔ cup evaporated milk. Stir constantly until the mixture comes to a full boil.
Cook to Temperature: Once boiling, attach a candy thermometer to the pan or use an instant-read thermometer for precision. Cook for about 4-5 minutes, stirring all the while, until the temperature reaches 234ºF (soft ball stage).
Mix in Remaining Ingredients: Remove from the heat. Quickly add in 12 oz white chocolate chips, 7 oz marshmallow creme, ½ tsp salt, and 1 tsp vanilla extract. Stir until everything is fully combined, and it’s a luscious mixture.
Pour into Pan: Carefully pour the fudge into the prepared pan, using a spatula to spread it evenly if needed.
Let it Set: Allow the fudge to cool and set for a minimum of 4-6 hours, but overnight is best for the perfect texture.

Storing & Reheating

To store your vanilla fudge, keep it at room temperature in an airtight container for up to one week. For longer storage, refrigerate it for up to two weeks. You can also freeze it—just wrap it tightly in plastic wrap and then in foil to prevent freezer burn, and it’ll keep for up to three months. For best flavor and texture, allow frozen fudge to thaw in the fridge overnight before enjoying. Reheating isn’t necessary, but if you want a soft bite, pop it in the microwave for about 10-15 seconds.

Chef’s Helpful Tips

Avoid Over-Stirring: Too much stirring can cause the sugar to crystallize, leading to grainy fudge. Stir just until combined after boiling.
Candy Thermometer Precision: A candy thermometer ensures you reach the correct temperature for that soft, creamy texture. If you don’t have one, drop a small amount of the mixture into cold water; it should form a soft ball.
Room Temperature Ingredients: Make sure your butter is at room temperature for smooth melting.
Experiment with Add-ins: You can add nuts, dried fruit, or even a swirl of peanut butter for added flavor.
Single-Batch or Double-Batch: Start with this base recipe, but you can easily double it and bake it in a 9×13 inch pan for larger gatherings.

The beauty of this easy vanilla fudge recipe lies in its richness and versatility. The creamy texture and sweet flavor leave plenty of room for your personalized twists!

Recipe FAQs

How do I prevent my fudge from being too soft?

To achieve the perfect consistency, monitoring the temperature is crucial. If the fudge isn’t cooked long enough (below 234ºF), it’ll stay too soft. If you find yourself in this situation, try reheating the fudge gently until it reaches the correct temperature.

Can I use chocolate instead of white chocolate?

Absolutely! You can substitute with semi-sweet or milk chocolate chips for a different flavor. Keep in mind, this will impart a more chocolate-forward taste, and the texture may vary slightly depending on the chocolate used.

What’s the best way to cut the fudge?

For neat cuts, chill the fudge in the fridge for about 30 minutes before slicing. Use a sharp knife to cut through, and for cleaner edges, warm the knife under hot water and dry it before each cut.

How long does vanilla fudge last?

When stored properly in an airtight container, vanilla fudge stays good at room temperature for about a week. If refrigerated, it can last up to two weeks, and if frozen, it’s safe for up to three months.

More Brownies and Bars Recipes

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Vanilla Fudge

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Dorothy
Prep Time: 10 minutes
Cook Time: NO DATA
Total Time: 0 hours
Yield: 24 servings 1x
Category: Brownies and Bars
Method: Stovetop
Cuisine: American

Print Recipe

Description

This Vanilla Fudge offers a creamy, rich flavor and requires simple ingredients like white chocolate and marshmallow creme. Perfect for satisfying sweet cravings at any gathering!

Ingredients

Scale

3 cups (594g) granulated sugar
¾ cup (170g) unsalted butter
⅔ cup (172g) evaporated milk
12 oz (340g) white chocolate chips, used nestle brand
7 oz marshmallow creme
½ tsp salt
1 tsp vanilla extract

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Instructions

Line an 8×8 or 9×9 inch square pan with aluminum foil or parchment paper and set aside.
In a medium saucepan over medium heat, combine the sugar, butter, and evaporated milk, stirring constantly until fully boiling. Use a candy thermometer or instant-read thermometer.
Allow the mixture to boil, stirring constantly, for 4-5 minutes until the candy thermometer reaches 234ºF.
Remove the pan from the heat and add the white chocolate chips, marshmallow creme, salt, and vanilla extract. Stir until fully mixed together.
Carefully pour the fudge into the prepared pan.
Let the fudge cool and set for at least 4-6 hours, but overnight is recommended.

Notes

Using a candy thermometer helps ensure the perfect fudge consistency.
Allow enough cooling time for the fudge to set properly before cutting.
Store leftover fudge in an airtight container at room temperature for up to a week.