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Creamy vanilla fudge

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Creamy vanilla fudge
  • Makes: 36

  • Cooking time:

    (plus 5 mins for beating)
  • Total time:

    (including cooling)
  • Skill level: Bit of effort

  • Costs: Cheap as chips

 

Just six simple ingredients - and you can make the creamiest vanilla fudge ever. A guaranteed hit - make this fudge as a food gift for birthdays or Christmas.

Ingredients

  • 450g (1lb) granulated sugar
  • 85g (3oz) butter
  • 150ml (¼ pt) milk
  • 175g (6oz) evaporated milk
  • Few drops of vanilla extract
  • A little vegetable oil

That's goodtoknow

cartoon image of chef

This vanilla fudge makes a great gift, too: wrap it in greaseproof paper and pop in a tin or box, tied with a ribbon. See more great food gift ideas

Method

  1. Tip the sugar, butter, milk and evaporated milk into a heavy based pan and heat gently, stirring frequently, until the sugar has dissolved.
  2. Then bring to the boil without stirring, and continue boiling until a temperature of 116°C (240°F) is reached on a sugar thermometer. If you don't have one of these, you can test if the fudge is at this temperature by spooning a small amount of the syrup into some iced water, it should form a soft ball.
  3. As the temperature rises, stir the fudge occasionally (be careful as the mixture is very hot) so that the sugar doesn't stick and burn. Remove the pan from the heat, add the vanilla extract and beat the mixture with a wooden spoon until thickened.
  4. Pour into an 18cm (7in) shallow square tin brushed with a little vegetable oil, and leave for 10-15 mins or until almost set. It will set quicker in the fridge.
  5. Mark the fudge into 36 squares with a sharp knife and leave to cool completely.

Average rating

  • 4
(299 ratings)

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What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

GTK Editor

Hi all, for best results use full fat milk - skimmed or semi-skimmed will take longer to set.

Kim

Ive made this twice now, the first time was good but fairly sticky but I feel it may not have gone completely to plan as I wanted lol, second time it seems even better, you almost get a nack for it once youve made it a few times! you need to stay calm and realise that it might not go right first time. I sprinkled some currents in the final stage and added a few more on top, this couldnt be better! I am going to wrap them and give them to relatives in mugs for christmas :)

Katie

This fudge is great but it is all about timing! Not enough time cooked and it's just like toffee and too much time and beating results in a much grainier fudge which crumbles- both of which are yummy but not the soft creamy fudge imagined. Also please be aware of the 'very hot' warning, my mixture had been off heat and beaten for ten mins when i accidentally splashed it on my thumb- it was agony and resulted in a burn so bad that i nearly headed to hospital!

David C

Nice easy recipe, working out here in Egypt can not get a sugar thermometer but your timing seems to produce the results,Instead of Vanilla try adding a couple of teaspoons of coffee disolved in part of the milk before hand,or drinking chocolate,but to really give us "ex-patoldies" a boost i add three or four spoonfulls of Ovaltine

maddie

I made this fudge yesterday but tweaked the recipe a bit, instead of using 450g of sugar I halved it to 225g. Once the fudge was made which was really easy I let it cool down.After cutting the fudge it was very sticky and tasted more like toffee but still tasted very nice. However, after leaving the fudge overnight it had completely changed, it wasnt sticky anymore and really tasted like fudge. Brilliant, everyone said it tasted great and not too sweet. My advice would be to definately leave it overnight to really set. I will be making a lot more of this fudge. :)

Lorraine

You need to replace the milk with clotted cream for this to set properly. Made the same mistake myself once when i didn't have any clotted cream and it just will not set. Never failed since.

sara jones

If you havnt got a sugar thermometer let it boil until its a thick glue like consistency i found it worked better than just guessing.

alison

I tried making a selection of the sweets featured in the christmas special, was a little disappointed with the results. in the recipe it state 'soft ball stage' didn't understand what this meant and couldnt find explaination anywhere. Did i miss it?

Jeanette

I made this recipe yesterday and followed it precisely as far as I'm aware, however I have not been able to get it to set properly. I eventually put it in the freezer where it firmed up quite well, however when I took it out to cut it up it just started to melt again, and I have been left with a bit of a sticky mess (tastes great though) any ideas where I have gone wrong?

Suz

Folowed to the letter, except replaced milk & evap milk with unsweetened evap milk..set exactly as it should and tastes like heaven thankyou

reece

recipe doesnt work was crap

yoyo

sounds delicious!!

Carl

Just made it, and its bloomin toffee.... nice toffee but niot fudge

Margaret

have made this twice as first time burnt the mixture and the second I just caught before it burnt again.

Yasmin

Tastes to good Loved it

codie

tried to make it....turned into toffee....not complaining tho the toffee tasted amazing!!

Alan

I have read the feedback for this recipe… let me just say I’ve not made this fudge, but is it possible that those who have a problem with it not setting are using a soft butter mixed with vegetable oil and not the real thing? Just a thought…

stuart

i made this and by the morning it still had not set

Charlotte Gunn - Editor

Hi Posie, yes it is!

Posie

Is a jam thermometer the same a sugar themometer?

Steve J

awful recipe. find a better one on google cos this fool doesn't have a clue

Bob

This is the worst recipe in the world. It just burns and wastes a load of expensive ingredients

Chris

Love this its so tasty! Great for a christmas treat.

People

It dose not set. Do a pancake recipe insted I love pancakes with lots of surup

Hannah Inglis

I tried this recipe, but it has not set. I followed the recipe exactly and I even have a thermometer to get it to the exact temperature. Was not a success.

maisy

i make this fudge all the time now and have got it down to a tee. i took the advice of someone else here and use clotted cream instead of milk. I have tried it with milk and it is fine, just a bit crumblier, but using the clotted cream is far outstanding and have had many friends try it and they love it. I bought a thermometer which i use to make (ive had 2 burnt disasters and had to throw it out). I am making this fudge over the next week as i'm giving it to friends as christmas pressie, which i think they'll love.

JellyBean83

This fudge was a disaster for me! Wanted to make it for Christmas presents for friends and family. I boiled it for what felt like forever (dont have a sugar thermometer), then decided it MUST be ready and took it off the heat, added sherry soaked raisins to it and began to beat....and beat... and beat!! After about 15 mins it did cool down and started to get thicker but even after being in the fridge overnight it didnt set. It tastes incredible!!! but I'm not sure whether the milk was strictly necessary? I might try it again with more evaporated milk instead of regular milk (the only milk I had was 1% milk so I think that may have been why it didnt set). I would say only try this recipe if you are an experienced fudge maker or if you have a sugar thermometer - or at least be prepared to make this several times if not! I plan to roll the doughy fudge mixture I produced into balls and dip in melted chocolate and give out as fudgey chocolate balls instead =)

LPerry

Thank you for the wonderful recipe. I don't have a sugar themometer and the first time it didn't set even after leaving the mixture in the fridge. Took me a couple of attempts in reboiling the mixture to get it to set. It tastes very nice indeed!

mumof5

I just made this its great very moreishh, i used condensed milk inste.ad of evaporated (as i didnt have any), i also added mixed fruit i had soaked in brandy to give it that Christmasy taste

Christina

I have just made this for Christmas. I used double cream instead of the milk and used a sugar thermometer. It took a while to reach soft ball temp but got there in the end. It did stick a little and I had brown bits floating around, but when I took it off the heat and beat it they seemed to blend into the fudge. It's cooling now and my husband and I cleaned the pan - yummy! He keeps looking at the tray - desperate to eat some. I'm going to make another batch - double quantities this time.

ElEmClo

This is amazing! I have made it twice now with my Grandma and best friend. We are calling the ElEmClo fudge as our names are Elsa,Emmy and Chloe! We doubled the recipe today and we are giving it to people in little bags tied with ribbons! It tates soo good we scraped the pan at the end. :)

Becky

I have just made this fudge, it's in the fridge now, how long does it take to set as it's been in there about 1 1/2 hrs now. Thanks.

Gillian

Have made this a few times now, definately get the knack for it as I've had a few caramel messes! Love the recipe, we added rum soaked raisins at the final stage and it was total heaven. I've been conned into making several flavoured batches for family to give to in laws for christmas! Its so much fun and when it works its perfect!

Ruth

hi there can anyone tell me when it says g/oz for the evaporated milk does it mean in weight grams / fluid ounces thanks... Also some questions answered the soft ball stage is when a little of the mixture dropped in a glass of cold water forms a soft ball when rolled between your fingers but doesn't stick to your fingers... Also the reason possibly for not setting can be not boiling for long enough and or if it is a humid/rainy day it takes longer to set one recipe took nearly 1hr and half to reach the soft ball stage because of the humidity in the air!! Hope that helps...

Alan

Can I use condensed milk instead of evaporated milk?

Shaun

Wish I read the comments before trying this. The mixture didn't even set correctly. Came out as a very hard caramel-like toffee.

Madeleine

Try placing a wooden spoon across the top of your saucepan and turning the heat to medium-low to cook it slowly. The spoon should prevent it boiling over and flooding everywhere but it does take quite a long time to get up to the soft ball stage, takes a bit of patience! Keep it low to make sure it doesn't burn and stir it occasionally to scrape up the more cooked bits from the bottom and sides.

Madeleine

Fab recipe, works just fine with no adjustments - though I did chuck in a few swigs of rum, because yum. It does need to get right up to the proper temp and not beyond. You also can't skip the beating phase once you take it off the heat - it can take quite a while, it needs beating until it loses that glossy look and goes a bit grainy and starts to hold its shape more. Beat hard until your wrist might drop off then beat some more. To stop it boiling over put a wooden spoon across the top of the pan. Fudge floods are horrible and really hard to get off the stove.

Soph

I dunno what you lot are on about lol this recipe is perfect just made a batch now and tastes like proper shop-bought fudge :) if you remember to boil the sugar for the right amount of time and I'm sure yours will be perfect as well! Definitely going to use this again.

Barbara Uttley

Not heating it long enough. It takes time!

Vanessa

Made this today. Don't have a sugar thermometer but used the cold water method. Was very easy and delicious fudge! Will make again. Took about 12 mins boiling to get to ball stage and then a bit longer before we took it off. Stirring it for a long while after is very important to make it fudge and not toffee.

Jules63

My husband followed this recipe, the fudge was lovely, no problems with setting. Delicious :)

Teresa

This is a great recipe. I've made it a few time now, but i have one thing to add when beating it make sure you put in on a cool suface (or in the sink with a little cold water) it will soon thicken up (just didn't over do it you've still got to put it in a tin) . This also makes it nice a creamy. Hope this helps!!

cathy

I tried to make this but can only get it to 220 degrees before it boils over. what am I doing wrong???

Lyra

This means that when you drop a little sugar-syrup into ice-cold water, it forms a soft ball in the bottom of the glass.

Lyra

Boil the sugar for longer ;)

H

This is not fudge, this is caramel, tried it 3 times, everything done as per instructions, CARAMEL!

Tipsy0789

This is great! Thank you so much. It's my first time making fudge tonight and I tried one 'fool proof' recipe and destroyed a baking tray in the process., Went back on Google after clearing up and found this recipe which is so simple and easy to follow. I went from weighing, to cooking to eating in under 1 hour!! Thank you soooo much :-) xx

Singinsister

I couldn't get the mixture to go above 102 degrees. What am I doing wrong?

Alanna

IT DID NOT WORK. TOTAL DISATER!! GOT IT ALL OVER THE FRIDGE. THIS WAS HOMEWORK AND NOW I WILL GET IN TROUBLE!!

MajellaMcCarron

Try with a sugar thermometer to 116C. The first time I tried to make fudge without a thermometer it didn't set because (hindsight) I didn't get the temp high enough. With a sugar thermometer it works for me every time although my recipe is slightly different.

MajellaMcCarron

If you use a sugar thermometer you'll get the right temp i.e. 116C and hence fudge.

Abi

This isn't a good recipe at all, so I've rated it 1 star as it didn't set properly or it didn't form a ball and it was just rubbish!

Abi

This didn't go very well it didn't set properly or work!!!

ALICE

its toffee...... it makes toffee...... i am now going to shop to the shop to buy fudge. thanks alot!!!!!

julie

Just learned a lesson, read the reviews before making ! This is not fudge, toffee! how what to do with it ?

Donna

Just made this recipe. And it works out great. Lovely texture and good flavor. thank you for sharing.

Ruth

This recipe works fine, but you need to get a couple of steps precise to get it to set. The temp needs to be right and you have to beat it while it cools ontill it's cold. If it's not hot enough or beaten not long enough it won't set properly.

Jemma

Do you stil use evaporated milk aswell :)?

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