The VERY BEST Vanilla Fudge

Name: Vanilla Fudge
Cook time: 15 min
Total time: 135 min
Ingredients: ½ cup milk; 3 cups sugar; 125 grams butter; ½ can sweetened condensed milk (200 grams); ¼ teaspoon salt; 2 teaspoons vanilla extract

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Vanilla Fudge is the most perfect fudge, smooth, creamy, slightly crumbly melt-in-the-mouth fudge texture with a delicate vanilla flavour.

Slices of Vanilla Fudge stacked up on a small white serving dish which is sitting on a bench.

Why This Recipe Works

Based on an old 'works every time' recipe from my childhood. (Think Russian fudge but vanilla instead of caramel)
The perfect treat for the holiday season
A lovely homemade gift you can give to others

Ingredients you will need

milk
sugar
butter
condensed milk
salt
pure vanilla extract

Ingredients to make the Vanilla Fudge all laid out on the bench

Ingredient Notes and Substitutes

salt: A little salt really enhances the flavour.
vanilla extract: Be sure to use a pure vanilla extract for the best flavour.

Heilala Vanilla recently won the grand prize at the NZ Food Awards, they create the most delicious pure vanilla products partnering with farmers in Tonga. I was gifted a range of Heilala Vanilla products to create Christmas delights for my family.

Step-by-step instructions

Below are illustrated step-by-step instructions to make my Vanilla Fudge recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: Prepare a tin for your fudge to set in. I line a 20cm square cake tin with baking paper (parchment paper). The tin does not get baked so you can actually set your fudge in anything. Lining the tin means it is easy to lift out the fudge when it has cooled.

Step two: Heat the milk and sugar in a heavy-based saucepan over medium heat until all the sugar crystals have dissolved.

Milk and sugar heating in a saucepan over medium heat

Step three: Add the butter condensed milk and salt and stir until the butter has melted. Bring your fudge mixture to a boil. Boil for 10-15 minutes you are aiming for a soft-ball stage (which is 112-115 degrees Celsius on a candy thermometer)

Fudge mixture brought to a boil in a saucepan on the bench element with a wooden spoon resting on the side

Fudge mixture brought to a bubbling in a saucepan on the bench element with a wooden spoon resting on the side and a thermometer taking the temperature

Step four Remove from the heat, and add the vanilla.

Fudge mixture with vanilla essence added to the saucepan on the bench element with a wooden spoon resting on the side

Step five: Now it's time to beat the fudge. I use an electric beater and beat until the fudge is creamy and thick (it will almost be setting) and has lost its glossiness. It should now appear like it has a matt finish.

Step six: Pour into your prepared pan, and pop into the fridge until cool.

Beaten fudge mixture spread out into a lined baking tin with the beater and spatular sitting to the side.

Step seven: Slice into squares.

Enjoy!

Slices of vanilla fudge placed on a sheet of crinkled baking paper

Top Tips

Here is how you can make this vanilla fudge perfectly every time!

Once your fudge has hardened in the fridge slice into squares and transfer to an airtight container. Fudge stores best at room temperature, it can dry out in the fridge.
Getting to the right temperature is crucial when making fudge, a candy thermometer makes it easy to check, but you can also check if the fudge mixture has reached soft ball stage by dropping a small amount of the mixture into a glass of cold water, to see if it is a softball.
Dissolving the sugar crystals in the milk before adding the other ingredients will ensure your fudge is not chewy
If your fudge doesn't set, it can be returned to the stove and reheated to the soft ball temperature, or try serving it softened as a decadent ice cream topping.
Texture: I love a slightly crumbly fudge, (I dislike my fudge to be chewy) to achieve this it is all about the beating while the fudge cools.

Slices of fudge resting a sheet of crinkled baking paper next to a serving dish of stacked slices and a small bottle of Heilala vanilla extract and christmas holly

FAQs

How to store fudge?

Store your fudge in an airtight container at room temperature for up to four weeks. Fudge can also be frozen for up to four months.

Slices of vanilla fudge stacked in a small serving dish which is resting on the bench next to a bottle of vanilla essence and a ceramic vase full of green leaves.

Vanilla Fudge

Delicious melt-in-the-mouth vanilla fudge that everyone loves.

Print Pin Rate

Course: Dessert

Cuisine: New Zealand

Keyword: vanilla fudge, vanilla fudge recipe, vanilla fudge nz

Servings: pieces

Calories: 130kcal

RATE THIS RECIPE

5 from 1 vote

Ingredients

½ cup milk
3 cups sugar
125 grams butter
½ can sweetened condensed milk 200 grams
¼ teaspoon salt
2 teaspoons vanilla extract

Instructions

Prepare a tin for your fudge to set in. I line a 20cm square cake tin with baking paper. The tin does not get baked so you can actually set your fudge in anything. Lining the tin means it is easy to lift out the fudge when it has cooled.
Heat the milk and sugar in a heavy-based saucepan over medium heat until all the sugar crystals have dissolved.
Add the butter condensed milk and salt and stir until the butter has melted. Bring your fudge mixture to a boil. Boil for 10-15 minutes you are aiming for a soft-ball stage (which is 120 degrees Celsius)
Remove from the heat, and add the vanilla.
Now it's time to beat the fudge. I use an electric beater and beat until the fudge is creamy and thick (it will almost be setting) and has lost its glossiness. It should now appear like it has a matt finish.
Pour into your prepared tin, and pop into the fridge until cool.
Slice into squares.

Notes

Once your fudge has hardened in the fridge slice into squares and transfer to an airtight container. Fudge stores best at room temperature, it can dry out in the fridge. It will last up to four weeks but can also be frozen for up to 4 months,
Getting to the right temperature is crucial when making fudge, a candy thermometer makes it easy to check, but you can also check if the fudge mixture has reached soft ball stage by dropping a small amount of the mixture into a glass of cold water, to see if it is a softball.
Dissolving the sugar crystals in the milk before adding the other ingredients will ensure your fudge is not chewy
Texture: I love a slightly crumbly fudge, (I dislike my fudge to be chewy) to achieve this it is all about the beating while the fudge cools.
If your fudge doesn't set, it can be returned to the stove and reheated to the soft-ball temperature, or try serving it softened as a decadent ice cream topping.

Nutrition