Vanilla Fudge – Jane’s Patisserie

A scrumptious 5 ingredient traditional vanilla fudge recipe that you’ll want to make time and again!

So this recipe has been requested time and again, and right here it lastly is. I assumed I’d begin off the brand new 12 months of my recipes for 2025 with probably the most extremely requested recipes EVER. 

Fudge Recipes

Fudge recipes have all the time been one in all my hottest recipes to write down and produce for you guys as you’re all completely obsessed, and I’m not mad about it. My hottest fudge recipe over 2024 was my biscoff fudge, and I can see why; it’s easy and superb. The kind of condensed milk fudge, which I additionally name ‘cheats fudge’ is straightforward and easy, but it surely’s probably not a traditional fudge. 

There are infinite fudge recipe flavours you possibly can obtain corresponding to cookie dough fudge, mint aero fudge, and even Toblerone fudge. I’ve finished so many various flavours of the ‘cheats’ fudge now, I wished to supply a recipe that has been requested a whole bunch (fairly actually) or occasions; vanilla fudge. 

Traditional Fudge

So, traditional fudge for me is what I’d purchase myself once I went to Cornwall on vacation as a child. There are fudge outlets throughout, I’m conscious, however for me it was so synonymous with my Cornish breaks. There’s something concerning the traditional texture you get from a recipe and a fudge like this that I simply adore and what I’m after.

I’ve had so many requests for a recipe like this, and while a few of you in all probability need a vanilla fudge which is the cheats technique, it will actually nonetheless simply be a chocolate fudge. Condensed milk fudge wants chocolate to set, so I haven’t produced a recipe like this as I actually simply need VANILLA and never a chocolate base with vanilla on prime.

My oreo fudge is one other ‘traditional’ type fudge with a barely totally different base, however each recipes work. I wished to do one thing slightly totally different that jogs my memory extra of a primary traditional fudge by way of the color, the feel, and flavour, and this recipe it’s.  

Fudge components

There are such a lot of methods to make a ‘traditional’ vanilla fudge, the place the components you utilize can differ a lot. Some use glucose, some use a number of forms of sugar, some use milk and cream, and the chances are infinite. I’ve made this fudge so many occasions now to excellent and simplify the recipe for everybody and I like it. 

• Condensed milk – I discovered utilizing this as a base was nonetheless way more profitable in comparison with different recipes. You employ 395g (mainly your complete tin) and it’s excellent. 
• Sugar – I attempted different sugars, however I did discover mild brown tender sugar was the most effective for texture, color and likewise flavour. 
• Cream – double cream (or heavy cream) is finest as you want the fats content material of the cream for the fudge to set correctly
• Butter – unsalted block butter, undoubtedly not a margarine. You should utilize salted block butter nevertheless should you choose a salty flavour 
• Vanilla – crucial bit right here, in fact. I used vanilla bean paste as a result of I just like the flecks of vanilla, however a powerful vanilla extract, or the seeds out of a vanilla pod could be excellent as nicely. 

Thermometers 

So the making of this fudge is kind of precise, and there may be one factor that’s vital to make it; a thermometer. I personal a thermapen thermometer (which I take advantage of for savoury cooking as nicely) which I take advantage of for my baking as nicely and they’re nice. Nonetheless, a easy jam/sugar thermometer is less expensive different and is ideal for the job as nicely. 

As soon as you’re on the melted components stage of the recipe, it’s good to flip the temperature of the fudge up and stir it continually, keeping track of the temperature. It wants to achieve 118ºc (tender ball stage). In case you don’t have a thermometer, you’ll be able to seize some ice chilly water, and drop a small quantity into the ice chilly water. It ought to seize right into a tender fudge texture and develop into strong. 

Find out how to make it

To begin, the fudge is straightforward to make the place it’s good to add the condensed milk, sugar, cream and the butter to a pan and soften on a low warmth to make it possible for the butter melts, and that the sugar dissolves. It’s vital to ensure the sugar dissolves in order that there isn’t a grain to the fudge afterward, and to ensure it units. 

You then flip the temp as much as excessive and let the combination boil, and you could stir the fudge continually to forestall the fudge catching – that is when the components begin to burn on the underside of the pan. It’s not the tip of the world if it occurs slightly bit, however aesthetically it’s not good. 

As soon as it has reached temp, you’ll be able to take it off the warmth and go away it to sit down for 5 minutes. Add within the vanilla, stir by, and you then want arm energy. It’s essential to beat the fudge within the pan, or you need to use a steel bowl in your mixer, and blend it like mad to thicken it. That is the way you get the feel you’re after. 

It takes about 5 minutes or so, on a medium-high pace in a mixer, or it takes 8-10+ minutes by arm energy. It must be visibly thickened and cease being pourable to be prepared. You possibly can then unfold it into your lined tin, and set. (It’s value watching my movies on instagram/tiktok for this recipe)

Flavours 

In order that is clearly a ‘vanilla’ primarily based fudge, I used a vanilla flavouring for this recipe. I all the time use the identical model (Nielsen Massey) as a result of I merely adore it, and it’s very top quality. I used the vanilla bean paste for this explicit recipe as I like the flecks of vanilla that it exhibits within the fudge, however the vanilla extract or vanilla pods scraped would additionally work nicely. I’d keep away from any essence nevertheless as they’re very artificial and also you want lots of liquid to flavour it accurately. 

In case you wished to make use of one thing else, you possibly can use any top quality and concentrated flavouring corresponding to lemon, and even orange, or you possibly can simply add in some extras to this fudge. Chopped biscuits, goodies, and so forth. It’s finest so as to add in any additions after you could have totally crushed the fudge to ensure it has cooled down considerably to forestall something melting. 

Ideas & Tips 

• This fudge will final for two+ weeks at room temp as soon as made
• This fudge will freeze for 3+ months 
• I take advantage of a thermapen thermometer when making this
• A easy jam/sugar thermometer works very nicely for this recipe as nicely 
• I take advantage of vanilla bean extract so I can see the flecks of vanilla within the fudge
• In case your fudge doesn’t set it could not have been boiled to the proper temp, or not crushed for lengthy sufficient – these steps are vitally vital. 

• 395 g condensed milk
• 450 g mild brown tender sugar
• 150 ml double cream
• 100 g unsalted butter
• 2 tsp vanilla bean extract

• Add the condensed milk, sugar, cream and butter to a heavy- primarily based pan

• Stir over a low warmth till the sugar has dissolved and the butter has melted

• Deliver the combination to the boil, stirring continually, till it reaches 118ºC on a sugar thermometer (see weblog put up)

• Take away the pan from the warmth and let it sit for 5 minutes. 

• Stir within the vanilla bean extract. 

• Pour the fudge right into a bowl and beat for a couple of minutes till it begins to thicken (5+ minutes utilizing an electrical mixer, 8–10+ minutes by hand

• It would visibly thicken by the blending, so be affected person and blend away and belief the method 

• Pour right into a lined 8” sq. tin or 7×10″ tin

• Depart to set at room temperature for a number of hours or within the fridge 

• This fudge will final for two+ weeks at room temp as soon as made
• This fudge will freeze for 3+ months 
• I take advantage of a thermapen thermometer when making this
• A easy jam/sugar thermometer works very nicely for this recipe as nicely 
• I take advantage of vanilla bean extract so I can see the flecks of vanilla within the fudge
• In case your fudge would not set it could not have been boiled to the proper temp, or not crushed for lengthy sufficient – these steps are vitally vital. 

ENJOY!

Discover my different recipes on my Recipes Web page!

You could find me on:
Instagram
Fb
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All photographs & content material are copyright protected. Don’t use my photographs with out prior permission. If you wish to republish this recipe, please re-write the recipe in your individual phrases and credit score me, or hyperlink again to this put up for the recipe.