Our creamy vanilla fudge recipe is easy, quick to make and perfect as a food gift. Just six simple ingredients and you can make the creamiest homemade vanilla fudge ever.
Rhis fudge makes the best food gift for birthdays or Christmas. This recipe makes 36 pieces of fudge. Pop a handful of fudge pieces into a cellophane bag and tie with a ribbon as a gift. This creamy vanilla fudge will take around 35 mins to prepare and cook plus cooling time. Once you’re mastered this basic fudge recipe, you’ll be making it time and time again for every special occasion. This vanilla fudge is a classic fudge recipe that most fudge makers will use. This delicious homemade fudge has been tried and tested in the GoodtoKnow kitchen and our easy to follow, step-by-step video makes it even easier to make. Store your homemade fudge in an airtight container or bag to keep it fresher for longer.
Watch how to make Creamy vanilla fudge
- 450g (1lb) granulated sugar
- 85g (3oz) butter
- 150ml (¼ pt) milk
- 175g (6oz) evaporated milk
- Few drops of vanilla extract
- A little vegetable oil
Tip the sugar, butter, milk and evaporated milk into a heavy based pan and heat gently, stirring frequently, until the sugar has dissolved.
Bring to the boil and 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.
Continue boiling until a temperature of 116C 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.
Remove the pan from the heat and stir in the vanilla extract.
Pour into an 18cm 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.
This vanilla fudge recipes makes about 36 squares – mark these with a sharp knife before leaving to cool completely.
Top tip for making Creamy vanilla fudge
This vanilla fudge makes a great gift, too: wrap it in greaseproof paper and pop in a tin or box, tied with a ribbon.