Made using the traditional boiling method with store cupboard ingredients, this vanilla fudge recipe would make a great gift.
Confectionary always makes a great gift, whether it's Chocolate Truffles, Turkish Delight or Fudge, most people would be happy to receive a handcrafted box of sugary, calorie laden treat!
This vanilla fudge would make a lovely gift Mothering Sunday, though it would equally be great for a Christmas gift a birthday treat or as a "Thank you" to somebody.
Being a keen home baker, I've been wanting to create my own delicious homemade fudge for sometime. I've had several, unfortunately failed, attempts over the past few months. Overly soft fudge! A burnt pan!
What was once good food having to be put into the bin because it couldn't be salvaged! It really became a bit of a nemesis for me. Now, although I successfully made a Cheat's Chocolate Orange Fudge just before Christmas, with the aid of a microwave, I knew I wouldn't be happy just using that method.
Don't get me wrong, the microwave method is good but the need to succeed at the traditional method was like a bee in my bonnet; forever telling me that I couldn't make a straightforward vanilla fudge.
Well, that bee in my bonnet has now gone! I finally succeeded! After doing a bit more reading and acquiring a good quality digital sugar thermometer, I have finally made a delicious batch of homemade traditional vanilla fudge.
It's certainly not going to be my last either! I can feel some more fudge recipes coming this way!
So how did I finally succeed in making our homemade vanilla fudge (tips from BBC Good Food):
- The mixture was constantly stirred, as also recommended by professional chefs James Martin & Phil Vickery.
- The mixture was cooked until it reached 116C / 241F, also known as 'soft ball stage'
- The bubbly, molten hot fudge was allowed to cool, undisturbed, to 110C / 230F
- Flavouring was then added before being thoroughly beaten as it continued to cool. This beating allows very small sugar crystal to form. If the mixture is beaten too soon then larger crystal will form instead.
Cleary sugar work requires accuracy in temperature and for that reason I would recommend, to those unfamiliar with making fudge (like me), purchasing a good quality digital thermometer.
Until recently, the one I'd been using constantly slipped deeper into the pan despite using the 'grip'. As it was touching the base of the pan I was getting false temperature readings, meaning I was taking the temperature of the pan and not of the fudge.
My fudge simply wasn't hot enough and therefore failed to set properly. Just after the recipe I have linked to the two sugar thermometers I am now using with great success.
Fudge can be made without a sugar thermometer, requiring small amounts of the molten sugar to be dropped into a glass of water. If it's ready it will ball together and when handled will feel like a 'soft ball'.
This process is used by those who regularly make sugar confectionary, though it doesn't provide the same assurance as a thermometer does for those of us who are less practised.
And the verdict? Ooh boy, it was good! Just as it should be; firm, yet soft, slightly granular, rich, moreish and lets not forget delicious! Not wanting to buy a new wardrobe, we shared this with neighbours and work colleagues who soon devoured the goods on offer.
More Fudge Recipes
How to make Traditional Vanilla Fudge Step by Step
place all the ingredients except vanilla extract in saucepan. Heat gently stirring until butter has melted and sugar dissolved. Boil, stirring until mixture reaches correct temperature. Cool slightly then beat in vanilla extract. Beat vigerously until mixture looses it's shine. Pour into tin and allow to set. Cut into squares.
Traditional Vanilla Fudge
Ingredients
- 300 ml double cream/ heavy cream (½pt)
- 100 ml milk (3½floz)
- 100 g butter (3½oz)
- 300 g caster sugar (10½oz)
- 150 g light muscovado sugar (5oz)
- 1 tsp vanilla extract
Special Equipment
- Large heavy based pan, which holds a volume of at least 3Ll (5pt)
- Digital Sugar Thermometer
- 20cm (8in) square shallow cake tin
Instructions
- Lightly grease and fully line a 20cm (8in) square cake tin.
- Place 300ml (½ pt) double cream, 100ml (3½floz) milk, 100g (3½oz) butter, 300g (10½oz) caster sugar and 150g (5oz) light muscovado sugar into a large heavy-based pan. Place over a low heat. Stir constantly until the butter has melted and the sugars have dissolved.
- Increase the heat under the pan slightly to allow it to gradually come to the boil whilst stirring all of the time. Simmer the mixture, whilst continuing to stir, until it reaches 116°C ( 241°F) (soft ball stage).
- Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110°C ( 230°F). This will only take a couple of minutes.
- Add the vanilla and beat the mixture with the wooden spoon vigorously until the fudge has thickened and has lost its shine.
- Pour the mixture into the prepared tin. Smooth it into the corners. Set aside to cool at room temperature for two or three hours.
- Once fully cold and firm remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.
Notes
- Cook's Tips
- Remember, this is incredibly hot. Do stir the syrup carefully so as to avoid splashing yourself. You may find it worthwhile to wear an ovenglove whilst stirring.
- When boiling the mixture it will feel as though the temperature is stuck at around 104℃ (220°F) for a few minutes. Be patient, it will eventually move and will then increase comparatively rapidly.
- Allow the fudge to firm up at room temperature rather then placing it in the fridge.
- Do ensure your pan holds AT LEAST 3l (5pt) before starting to make the fudge as it climbs up the sides of the pan during the boiling stage.
No time to make it now – Pin for later
Norma
Could I use 250ml cream and 150ml milk.
Jacqueline Bellefontaine
Hi Norma, tyes you could use 250ml cream and 150ml milk the difference in the end result will be barely noticeable in this case. Enjoy!
neil
hi guy's just a quick question how long do you simmer the fudge for after it gets to 116c as mine just wont seem to thicken.
thanks neil
Jacqueline Bellefontaine
Hi Neil, Once you get to 116C you stop the cooking immediately and leave it to cool 110C. The you beat it. It will not thicken until it cools.
Kevin
I'm wanting to make fudge and add a creme-based liquor as a flavoring. I'm hoping to use this recipe (as it's similar to one my mother used to use), and I find the ones using condensed milk of white chocolate far too singularly sweet.
Would you suggest I add in the creme-liquor after cooking (as with vanilla extract) or pre-cooking and adjusting for fat and moisture content with some math?
Jacqueline Bellefontaine
I would add the liquor after cooking in place of the vanilla extract. and you should be alright to add a few tablespoons of the liquor without overly affecting the fudge although ti may be slightly softer. You might also like to look at my whisky fudge recipe which is made in a similar way. https://onlycrumbsremain.com/homeade-whisky-fudge/
Hazel Wriglesworth
So not having a big enough pan and there only being 2 of us, I tried this recipe by halving all the ingredients and using a smaller pan (about half recommended size). 1st time making fudge and it was a resounding success, I'm not the most patient person but was particularly grateful for the tip about the temperature sticking and waited till it started to move again. Will definitely be making this again!
Jacqueline Bellefontaine
How very restrained making a smaller amount 🙂 (although I guess the smaller pa made this the only option) Im so pleased that you made the fudge successfully and yes not being tempted to walk away when the temperature appears to stick is very not easy but essential. Enjoy!
Siobhan
Hi, love the look of this recipe as all the others I have found either use marshmallow (I'm allergic) or condensed milk and don't really follow the traditional method! I do have a question in regards to the recipe: would you reccomend this for other flavourings? I'm thinking of making a batch up for Christmas gifts and would like to add peppermint extract for that extra festive touch! Thanks 🙂
Jacqueline Bellefontaine
Hi Siobhan, yes you could use this as a base for other flavours. The light muscovado sugar has quite a strong flavour which compliments the vanilla perfectly in this recipe but to make the peppermint fudge, I woud replace the vanilla extract with peppermint and use 450g of caster sugar instead of a mixture of the two as in the original recipe. Do let me know how it turns out of you give it a whirl,
Sandy
Hi. I've been searching for an authentic fudge recipe that contains simple ingredients (not with condensed milk or marshmallow). When I was a kid, my friend's Mom used to make the best vanilla fridge. I think this recipe may be similar and can't wait to try it. I have a couple of questions regarding your ingredients. When you say double cream or heavy cream, in Canada we have whipping cream (35% milk fat). Is that the same as heavy/double cream? Also, I'm not sure what muscovado sugar is. Would you please elaborate what this sugar is. I'm not sure if we have this in Canada or we just give it another name.
Thanks for your help.
Sandy
Jacqueline Bellefontaine
Hi Sandy
We have whipping cream here too. Our double cream has a slightly higher fat content at around 45%. The flavour might not be quite so rich if you use whippping cream but I am sure it will be fine you could stir in a little extra butter to make up for it. Muscovado sugar is unrefined cane sugar that contains natural molasses which gives it a lovely flavour but you could substitute light brown soft sugar. It is also called Barbados sugar, khandsari, or khand and is one of the least refined sugars available. I hope this helps and let me know what you think of the fudge I am sure you are going to love it!
Jeannie
Hello Angela. Today was my first day making vanilla fudge. I tried a recipe that called for corn syrup that just wasn’t good before I found your recipe. I was pleased w the results as it tasted more like the fudge i get at the Jersey shore. I just have one question bc I am sure the issue was mine and I would like to know where I may have went a little wrong? It seems to be a little crumbly especially on the ends? Did I not cook it long enough or did I beat it too much or too little after adding the vanilla? This is definitely going to be a keeper!! TY!!!
Jacqueline Bellefontaine
Hi Jeannie. I 'm Jacqui and I took over Only Crumbd Remain from Angela in Jan last year. Im glad you liked the fudge it is rather good and I have made several batches myself. But fudge can be a little temperamental and if it was crumbly it could be one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Hope this helps and let me know how you get on next time.
Ann
I have just made this and turned out really well!Will be using this recipe in future.
Jacqueline Bellefontaine
Im delighted to hear this Ann, so pleased you are happy with the results.
Unknown
Hi Just a few quick question. What size was the brownie tin? And you say a good thermometer what classes as a good one.
Thank you
Will be trying this recipe soon
Angela - Only Crumbs Remain
Hi, the brownie tin we used measures 20cm square. It'll be fine if your tin is a little bit larger/smaller. As for the sugar thermometer, I now use this one which I got from Lakeland http://www.lakeland.co.uk/16004/Thermospatula-Silicone-Spatula-and-Thermometer, but if you prefer one which attaches to the pan aim for another digital one which locks in place securely and doesn't slide down into the pan which will give you a false reading. The other thing I'd mention would be the size of the pan (I'll update this in the recipe), it needs to hold at least 3L as the sugar mixture will climb up the sided of the pan during the boiling stage.
Hope this helps,
Angela
Le Coin de Mel
I love fudge and yours looks perfect! I made three recipes last year for vanilla fudge but none of them was perfect (although they were not far I have to say). I'll definitely be trying your recipe! #FoodYearLinkUp
Angela - Only Crumbs Remain
Aw thank you:-) My early batches of fudge really weren't great, but since I've been able to use a good digital thermometer which has a firm grip I've had far more success. I can't recommend using one enough to be honest.
Thanks for popping by and commenting,
Angela x
ilkasblog
This vanilla fudge looks amazing! I bet it tastes super delicious!
Angela - Only Crumbs Remain
Aw thank you Ilka, it really was yummy 🙂
Thanks for popping by and commenting,
Angela x
Jenny Eaves
I need to try making fudge again, I find it so hard to make, mainly because I don't have a thermometer and try the drop the mixture in the water method. These look delicious, I must try another attempt! Thanks so much for linking up to #Howtosunday 🙂 x
Angela - Only Crumbs Remain
I'd definitely recommend a digital sugar thermometer with a secure gripper Jenny - it really does make it a lot easier. I too have tried dropping bits of it in glasses of water in the past but I just ended up with murky water probably because I'd not got the sugar hot enough.
Angela x
detoutcoeur Limousin
Love this stuff - it's the first thing on my list to make as soon as I buy my sugar thermometer.
Angela - Only Crumbs Remain
Ooh if you're anything like me you certainly won't regret the purchase, delicious homemade fudge is always as winner 🙂
Thanks for popping by and commenting,
Angela x
Sarah Stockley
This sounds so good, I really want to try this! Thanks for sharing. Sarah #HowtoSunday
Angela - Only Crumbs Remain
Ooh you definitely should when you get chance Sarah, I was that pleased with it that I'm planning on making some more this week!
Thanks for popping by and commenting,
Angela x
Angela
This sounds great, I have been looking for a good fudge recipe! I have a basic thermometer, but will check into a digital one, I can imagine that would make all the difference. Thank you for sharing at the Link-Up 🙂 Have a Great Week!!
Angela - Only Crumbs Remain
It was really delicious Angela. I would try to make sure that the clip on the thermometer is tight too as you really don't want it slipping and touching the base of the pan as you will then get a false reading.
Hope you have a great week too Angela,
Angela x
Alison
I absolutely love fudge, one of my favourite things. Well done for making it, I have made it once but its a bit fiddly. Will have to try this recipe
Angela - Only Crumbs Remain
It's amazing stuff isn't it Alison. I found it was pretty straightforward to make once I'd got a decent sugar thermometer - it was certainly worth all of that stirring 🙂
Thanks for popping by and commenting,
Angela x
Life Loving
I love fudge. We always pick up handmade fudge when we visit Dorset (it's the best!) your recipe looks equally as good. I think I'll have to show this to my other half. He keeps on talking about getting more hands on in the kitchen. Shall I let him have a go?
Sally @ Life Loving
#LifeLovingLinkie
Angela - Only Crumbs Remain
Definitely Sally 🙂 If you love fudge, you're going to love making your own 🙂
Thanks for popping by and of course for hosting,
Angela x
Crummy Mummy
This looks GORGEOUS! Thanks for sharing the recipe! #howtosunday
Angela - Only Crumbs Remain
🙂 Thankyou
Angela x
Sarah CraftInvaders
Looks delicious - I'd be delighted to receive this for mothers day x
Angela - Only Crumbs Remain
Aw thank you Sarah, we were really pleased with how good they tasted and of course with the fact that I finally succeeded! 😉
Thanks for popping by and commenting Sarah,
Angela x
Charlotte Oates
This look absolutely perfect Angela and I'm sure any mum would be more than happy to get a batch of this on Sunday (I certainly would).
I need a new digital thermometer as mine tends to slip too - it's terrible for making caramel as when it slips it causes the sugar to crystallise around it and I have to start again. Which one do you have?
Angela - Only Crumbs Remain
Thank you so much Charlotte 🙂
We were bought a CDN digital thermometer (model DTC450) from a well known on-line shopping site that carries the same name as a South American river 😉 My only issue with is that it seems to only display the temperature values in Farenheiht so I had to do a little conversion from Celsius. It gripped the side of the pan really well though and resulted in a great fudge.
Thanks for popping by and commenting Charlotte,
Angela x
Charlotte TheMummyToolbox
Fudge is one of my hubby's favourites although I have never tried to make it before! you're right though they make fab gifts! I get fudge for the family when we come back from our holiday's 🙂
Angela - Only Crumbs Remain
It really does make a fab gift doesn't it Charlotte.
Thanks for popping by and of course for hosting,
Angela x
Rebecca Beesley
ooh how very lovely! I've never made proper fudge before - just a shortcut recipe once so it is on my to-cook list!
Angela - Only Crumbs Remain
Ooh you definitely have to give it a go when you get chance, it's certainly worth it 🙂
Thanks for popping by and commenting Rebecca,
Angela x
Hannah
Hi-5 for making proper fudge! I've just started delving into the scary world of sugar work (bought a confectionery thermometer a few weeks ago) and so far I've only used it to make Italian meringue buttercream. I think I need to give fudge a go!
Hannah 🙂
Angela - Only Crumbs Remain
🙂 Sugar work certainly does seem a bit daunting, but I think the key seems to be having a good thermometer. Do give fudge a go Hannah, it's certainly worth the effort now that you have a the thermometer.
Thanks for popping by and commenting,
Angela x
jacqui bellefontaine
Love fudge. Your right about needing a good thermometer and i think digital ones are best too. Im going to try this recipe it looks supper smooth fudge.
Angela - Only Crumbs Remain
Thank you 🙂 I think must have been where I was going wrong in most of my previous efforts. Do let me know how you get on with it Jacqui,
Thanks for popping by and commenting,
Angela x
Eb Gargano
Yum! Looks lovely and I love all your tips. Rather reminds me of being a little girl and going to the Fudge Kitchen - a shop that specialised in making fudge (I don't think it exists any more or at least I haven't seen one for a long time). You could go and actually watch them make the fudge and the demonstration included all those steps that you outline (though on a bigger scale). I used to love it and begged my parents to let me watch it (even though it was quite a lengthy process) - I do remember how fab that fudge was. Nothing like the normal shop bought fudge - I bet your homemade version tastes even better! Well done for finally cracking it! 🙂
Angela - Only Crumbs Remain
I've never heard of the Fudge Kitchen - the smell in there must have been amazing - I'd have loved to have watched the process too! I must admit that some tips I've come across contradicted this process - they said not to stir under any circumstance. When I tried that the pan well and truly got burnt! I'm definitely sticking to this process and keeping my new super improved sugar thermometer under lock and key 😉
Thanks for your kind comments Eb,
Angela x
Sofia
Just made a batch of this fudge, reading the comments while i wait for it to cool. The Fudge Kitchen is still around! I went to one in Oxford last year when visiting my mum, it was insane in there, smelt divine and tasted incredible! Definitely somewhere to visit and buy some fudge from 🙂
Jacqueline Bellefontaine
Hope you enjoyed the end product. waiting for it to cool is the hardest part 😉