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
📖 Recipe
Traditional Vanilla Fudge
Equipment
- Large heavy based pan, which holds a volume of at least 3Ll (5pt)
- Digital Sugar Thermometer
- 20cm (8in) square shallow cake tin
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 teaspoon vanilla extract
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.
Video
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
Martin Davies says
Simple recipe and clear instructions. However I found it to be a bit on the crumbly side when cooled. And slightly granular. I purchased new (analogue) candy/sugar thermometer, perhaps it under or over reads? Can you suggest what I need to change next time please?
Jacqueline Bellefontaine says
Fudge becomes grainy when large, coarse sugar crystals form instead of millions of tiny, microscopic ones Possible causes include It could be your sugar wasn't fully dissolved before you brought it to the boil. Stirring the fudge while it boils or letting it bubble aggressively causes sugar to splash on the sides of the pan. These splatters dry out, form large crystals, and can fall back into the mixture, acting as "seeds" that make the rest of the sugar crystallize heavily. Fudge becomes crumbly when it loses too much moisture or is over-beaten, causing the sugar structure to break apart instead of holding together. This typically happens because the mixture was cooked to a temperature that was too high, boiled for too long, or stirred too early during the cooling phase. Given this i think it is most likely that you heated to a bit too high. Hope this helps
Knox says
love this have made regularly. However, I'm in Mumbai for a while and want to make here. Problem being is that I can't find double cream. So, I see I can make heavy cream from Butter and whole milk. but they are in the recipe already. therefore, would I just need to up my butter and milk content? possibly another 95 grams of butter and 205 grams of milk? Would that work?
Jacqueline Bellefontaine says
Im really sorry I can not help you here. The heavy cream i refer to here is the Amercian equivalent of double cream I have not heard of making heavey cream with butter and milk. its possible it might work but I have not tried it so can not say. Can you get any other form of diary cream such as UHT cream there or a plant based cream? Other than that Off the top of my head I can not think of an alternative but if I do I will come back and add it here.
Sonia says
I wanted to make a traditional vanilla fudge and this recipe didn’t disappoint! I used some Kanela raw sugar because I didn’t have muscovado sugar. It’s delightful. I hope to try a chocolate fudge recipe next!
Jacqueline Bellefontaine says
Pleased to hear this. I must try myslef with Kanela sugar sometime I would imagine it juts gives a delicious nuanced flavour boost.
Carrie says
I followed the recipe exactly, using a thermometer, but I now have a large block of caramel candy that I can’t even cut. It was too tough to beat it at the end more than I did, so I guess it didn’t crystallise. In the bin it goes, and way too expensive to try again.
Jacqueline Bellefontaine says
I'm sorry to hear you had a problem. It sounds to me that your mixture was over cooked and turned toffee. As you used a thermometer it is likely that it was inaccurate. Im said to say that this can happen all too frequently, I got through many thermometers before i found a reliable one when i was working on a sugar g=craft magazine
Angel says
#OnlyCrumbsRemain just made this fudge. Instead of vanilla I used rum extract. My husband and I love it. Thank you. So soft and creamy
Jacqueline Bellefontaine says
So happy you and your husband liked it.
Mrs Helen Tyndall says
hey, could we add some toppings to the vanilla fudge like 200g mini eggs? my friend wants mini egg fudge but not the chocolate ingredients inside just vanilla
many thanks
Jacqueline Bellefontaine says
Absolutely. @00g would be quite a lot you would probably want about 100g you could press them in whole or lightly chop. Pour the fudge mixture into the prepared tin and spread level. Scatter whole or broken mini eggs over the top of the fudge. Use your hand to gently push the mini eggs into the fudge slightly.
Natasha Sansom says
Hi, I really want to make this fudge for my daughter, but she lactose intolerant. Can I substitute the cream for vegan double cream, and the butter for the Arla lactose free butter. The milk is fine as I can use lactose free milk. Many thanks
Jacqueline Bellefontaine says
Im sorry I can not answer that question. I would say most likely yes it would work and would be worth giving it a shot but without testing it I can not say for sure. If you decide to take a chance then I would love to know how you get on. Im sorry I cant be more helpful.
Mel Hartley says
I’ve just made a vegan version of this using Flora plant butter, Oatly cream and Oat milk as substitutes. It’s utterly delicious and worked perfectly. I run a little honesty box and it’s for one of my customers. I added stem ginger and topped it with crumbled vegan/GF ginger biscuits. Yum!! Top recipe - thank you!
Jacqueline Bellefontaine says
Mel thats great to know I was wondering if it would work after the last comment but without tyesying I didnt want to say yes for sure, So its great to know. Love the idea of a little ginger crunch on top.
Reinette Kruger says
Natasha, I am also lactose intollerant and I used lactose free cream and replaced the sugar with monkfruit. It was delicious!
Jacqueline Bellefontaine says
Interesting Glad the adaptations it worked for you
Katie says
It is soooooo good! It is my first time making fudge, and this is an amazing recipe. I accidentally poured it into the cake tin before it had lost its sheen, so make sure you don’t do that! I have won a few baking competitions before, and I am sure that if there were a fudge competition, this would come on top! Thank you for your hard work in creating this recipe.
Jacqueline Bellefontaine says
Thank you Katie. So pleased you enjoyed making this delicious fudge. It might be your firsttime making fudge but Im sure it wont be your last its rather addictive 🙂
Alison says
Hi
I used to make this fudge as a child but never used brown sugar. I used a thermometer to the correct temp and beat for what felt like days but it didn’t crystallise as I expected. Is it better to stick with white sugar to get that crumbly consistency?
Thanks.
Jacqueline Bellefontaine says
I find a little brown muscovado improves the flavour and you still get the crumbly consistency you would expect, My guess is your thermometer is slightly off and you didnt quite reach the correct temperature. I hope it still tasted good!
Katherine Davies says
Tried this recipe tonight. I followed all ingredients, measurements, tips, and used a thermometer but my fudge is shiny and came out like caramel. Any ideas?
Jacqueline Bellefontaine says
Sounds like it needed more beating as it cooled. Hope it was still delicious!
Sarah says
I made the vanilla and whisky fudge and both were very good, I am needing a larger amount, would doubling the recipe work? Or would I need to do two separate batches
Jacqueline Bellefontaine says
In theory, wit would be fine, however, would be very wary of doubling the recipe, you would need a very large saucepan as the fudge boils up the pan and you risk it catching on the base of the pan before the remaining fudge has reached temperature> Further more working with larger quantities of boiling sugar may increase the risk of accident as the pans would be more unwieldy and heavy to handle. Furthermore if you go wrong you would be wasting greater quantities of ingredients. Therefore i would recommend you make it one batch at a time.
James says
Hi, thank you so much for such a great recipe and instructions. Is it possible to use vanilla paste instead of extract. I'm currently residing in Bahrain and it is impossible to buy extract here. I have used vanilla essence, however, I have been told that extract and paste have a superior flavour.
Many thanks
Jacqueline Bellefontaine says
Yes you can use vanilla paste in the recipe. Vanilla essence does indeed have an inferior flavour. If it is labled essence in most cases it is an atrifical flavouring rather than made from the real thing.
Paula says
Wondering what kind of butter you recommend using for this recipe?
Thank you…I’m looking forward to trying your recipe!
Jacqueline Bellefontaine says
I use a lightly slated butter in most of my recipes unless otherwise stated.
Jacqueline Bellefontaine says
Hi Mark. It almost certainly needed a little bit longer boiling. Did it reach the correct temperature? What type of thermometer did you use?
Jacqueline Bellefontaine says
Apologies mark for not replying I missed this comment. As Angela says if it has reached the correct temperature but still soft then it will be a case of not beating sufficiently.
Jacqueline Bellefontaine says
Thanks Angela, I somehow managed to miss the 2nd comment from Mark
Jayne says
Devine is the only way I can describe this fudge. It is so good, this was my first attempt, at what my mother would call, proper fudge. Your fantastic explanation and pictures made it so easy for a complete beginner like me. Thank you so much Jacqueline. Have you tried other flavours with this method I would really like to try this in a variety of flavours.
Jacqueline Bellefontaine says
Devine! – I'll take that :). So pleased you liked it. Most of my fudge recipes use the traditional method. You can find my fudge recipes here.
Jane says
I would love to make the fudge on the hob. I am, though, differently abled and wonder if the recipe would adapt to microwave cooking. I would prefer not to use condensed milk. Thanks in anticipation!
Jacqueline Bellefontaine says
I have a cheats Chocolate fudge recipe that is made in the microwave but it uses condensed milk. while it may be possible to make this fudge in the microwave I have not tried it and I would not recommended it as the fudge reaches a very high temperature. Lifting a bowl in and out of the microwave with such a hot mixture to whisk frequently could be quite dangerous.
Elaine says
I did everything as it said but mine hasn’t set properly. It’s still too soft. Any idea why this may have happened ? I’ve popped it into the fridge to see if that will help
Jacqueline Bellefontaine says
Usually, it is because it has not reached the correct temperature. It will firm up a little on standing too. Popping in the fridge can help if it is only a bit soft but wrap well as moisture from the fridge could make it become even softer.
Liz says
First time maker and I am so impressed! absolutely amazing!
if I wanted to make flavour ones when do I add it? peanut butter for example? or biscoff please?
Jacqueline Bellefontaine says
Glad you liked it and well done. I am afraid it is not always as simple as just adding other flavours. Take a look at my recipe collection of fudge recipes for different flavours. Some are mine and there are other are others from other bloggers including one for biscoff.
Norah Millar says
I made this today but its darker than your picture, what did I do wrong
Jacqueline Bellefontaine says
Its likely that you either cooked it a little longer than necessary causing the sugar to begin to caramelise or you used a brown sugar that was darker. I find light muscovado sugar can vary from brand to brand and some soft light brown sugars are even darker. Im assuming it tasted great given the 5 stars which of course is the main thing 😉
Shawna says
Can you swap out the vanilla for honey to flavour it?
Jacqueline Bellefontaine says
I don't think that would work. 1 teaspoon of honey would not give it much flavour and any more would effect the recipe. I haven't looked at making a honey fudge before but I may do so in the future but i suspect it would take a bit of trial and error to get it right.
Christina bell says
Wow just made some fudge for my husband he likes the old fashioned fudge . Never made it before and I did it and it looks and smells delicious. I did taste the bits in the pan and omg he is going to love it . I did a double batch . Thank you for this amazing recipe
Jacqueline Bellefontaine says
So pleased you liked the recipe and it does sound like your husband will love them. Have a lovely Christmas.
Julie says
Can’t wait to try the recipe. How long can it be stored at room temperature?
Thank you so much!
Julie
Jacqueline Bellefontaine says
While there is no set shelf life for fudge. In general, fudge that is kept in an airtight container at room temperature will last for up to 2 weeks. Refrigerating fudge can extend its shelf life to 2 to 3 weeks. Storing in an airtight container is essential if the ambient air is humid and it is not stored in an airtight container the fudge will begin to dissolve and go sticky.
Linda Potter says
From NC in the US, I'm 74. Have hunted forever for this recipe. Wanting to share some non-chocolate fudge with fellow Seniors. Thanks SO MUCH for adding conversion to US measures. So happy to remember making fudge for my older brother on the farm! People think fudge is synonomous with chocolate here, or something you could get drunk on! lol...
Jacqueline Bellefontaine says
Glad you found what you are looking for Linda. Enjoy!
Louise says
Great recipe! I've made it multiple times using vegan replacements for cream, butter, and milk and it always comes out AMAZING 👌
Jacqueline Bellefontaine says
Ohh that's good to know it works well with Vegan replacements and so pleased you can enjoy this fudge.
Akane says
Thank you for the nice recipe! I’m a Japanese, and I really like fudges! But it’s difficult to get the fudges in Japan. So I decided try making it by myself (I love cooking, especially making sweets and baking). I have made it with this recipe 4 times. But unfortunately I couldn’t make it properly. I’m not sure if there is difference between ingredients yours and mine. If you have any advice, could you please tell me?
Jacqueline Bellefontaine says
Hi Akane, I would love to help you but I need more detail. You say you couldn't make it properly but you don't say why or what's going wrong. If you give me more information I will try to help you.
Ottilie says
Thanks for a really great recipe! I've made this recipe numerous times with great success and it really only takes 30min.
I have also substituted the castor sugar with normal granular sugar with success.
I was really surprised that the recipe still worked well after I completely left out the butter now on my last batch!🙈
Jacqueline Bellefontaine says
So happy you are finding the recipe works well for you all the time. Using granulated sugar in place of the caster sugar would work the fine as long as the sugar has dissolved before moving on with the recipe. The larger crystals will take a little longer to dissolve (maybe you noticed this). Missing out the butter would make it less creamy and may effect the final texture making it more graniny so you were lucky you got away with that 😉
Jacqueline says
Takes Patience but stick with it. Well worth the time. Get a great workout beating it too. Delicious, didn't last long.
Jacqueline Bellefontaine says
Your comment made me smile, Glad you enjoyed the fudge.
Maria Scicluna says
This recipe is amazing. Well worth the time spent. Second year making it. Great for gifting out.
Thank you for such detailed and useful instructions that creates a fudge to rival those purchased at the small country stores.
Jacqueline Bellefontaine says
Welcome back Maria glad you liked the fudge enough to come back and make it again. This makes me very happy.
Helen says
Do u use whole milk for the fudge or does it matter if u use 2%?
Jacqueline Bellefontaine says
Hi Helen sorry for delay in getting back to you my spam filter had accidentally moved you to spam. It will work with a lower fat milk so 2% is fine but you get a creamier fudge if you use whole milk.
Shell Mcfall says
Been making Scottish tablet for years and decided to try the vanilla fudge used a thermometer and followed all the steps . Left at room temperature for 3 hrs then put in fridge. Went to cut it after an hour and it was more like a hard caramel than fudge wondering if it was because i didn't use proper butter. Will see what it is like in the morning.
Jacqueline Bellefontaine says
Yes I think it is most likely because you didn't use proper butter as the fat content may well be different. If it set like caramel then it sounds like the fat content was not high enough. Other possibilities would be over heating if you thermometer is incorrect or insufficient beating to break up the sugar crystals.
Danielle Deere says
I made this recipe for Valentines day as a gift for my partner as he LOVES fudge. Its all he's talked about since and wants more vanilla flavour but also some biscoff flavour. Do you think this recipe would work if I add some biscoff spread where I would add the vanilla? Also would a lighter sugar work better for biscoff do you think?
Thanks Danielle
Jacqueline Bellefontaine says
Hi Danielle, so pleased the fudge was a big success. I'm sorry I cant really answer your question. As you may realise I have quite a few flavours of fudge on Crumbs but not biscoff. Dare I admit I have not actually used Bischoff before. I know its very popular so I have ordered a jar of spread and will look at doing some recipe development of a new fudge in the near future. Watch this space.
Miss Danielle Deere says
Hi Jacqueline
I didnt know you did other flavours im afraid but il definitelybe having a look and trying some 😋 I googled real fudge recipes and I liked the look of yours best.
Also I made the biscoff fudge recipe. I quadrupled your recipe and added half a jar of biscoff at the beating stage. Although delicious it wasn't biscoffy enough. Today I'm making more and as well as spread im going to sprinkle biscoff crumbs over the bottom of the fudge tin and then on top. Hopefully it will be more of a biscoff flavour 🤞
Jacqueline Bellefontaine says
Hi Danielle, I have bought my first jar of biscoff and got a packet of biscuits (which of course i have had before) to have a go at developing the recipe to add a biscoff fudge to my collection. Like you I was thinking of sprinkling the biscuits on top. so I think you are on the right track. In the meantime, if you want to check out more of my other flavours I made a fudge recipe collection post of all my fudge recipes plus some from some of my blogging friends so that you can find them all in one place.
Norma says
Could I use 250ml cream and 150ml milk.
Jacqueline Bellefontaine says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
I have just made this and turned out really well!Will be using this recipe in future.
Jacqueline Bellefontaine says
Im delighted to hear this Ann, so pleased you are happy with the results.
Le Coin de Mel says
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 says
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 says
This vanilla fudge looks amazing! I bet it tastes super delicious!
Angela - Only Crumbs Remain says
Aw thank you Ilka, it really was yummy 🙂
Thanks for popping by and commenting,
Angela x
Jenny Eaves says
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 says
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 says
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 says
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 says
This sounds so good, I really want to try this! Thanks for sharing. Sarah #HowtoSunday
Angela - Only Crumbs Remain says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
This looks GORGEOUS! Thanks for sharing the recipe! #howtosunday
Sarah CraftInvaders says
Looks delicious - I'd be delighted to receive this for mothers day x
Angela - Only Crumbs Remain says
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 says
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 says
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 says
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 says
It really does make a fab gift doesn't it Charlotte.
Thanks for popping by and of course for hosting,
Angela x
Rebecca Beesley says
ooh how very lovely! I've never made proper fudge before - just a shortcut recipe once so it is on my to-cook list!
Hannah says
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 says
🙂 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 says
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 says
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 says
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 says
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 says
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 says
Hope you enjoyed the end product. waiting for it to cool is the hardest part 😉