vanilla fudge

Hello everyone, Monday is here again and I hope your first Sunday of Advent was wonderful.

Now there are less than 4 weeks left till Christmas time… the countdown has begun.

Today’s temptation is delicious vanilla fudge, and for me there is no Christmas without fudge. These treats have a rich vanilla flavor, and they are quite sweet, but it’s Christmas!

They also make a lovely gift, who wouldn’t be thrilled to receive a box of homemade vanilla fudge..?


Here is the recipe, enjoy.


Vanilla fudge

  • 3 cups (675 g) superfine or caster sugar*
  • 1/3 cup + 2 tablespoons (100 g) butter
  • 2 tablespoons corn syrup
  • 1 cup + 1 tablespoon (250 ml) heavy cream
  • 3/4 cup + 1 tablespoon (100 ml) sweetened condensed milk
  • 2 vanilla beans
  • 1 3/4 oz. (50 g) white chocolate


* I use superfine sugar here, it melts more quickly and it makes it easier to avoid a grainy fudge. If you can’t fine superfine sugar just use regular, but remember to stir very well.

Put all the ingredients except the white chocolate into a pan, place on a low heat until the sugar dissolves, about 10-15 minutes.

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Turn up the heat to high and boil until the color is a nice golden caramel, stirring continously.

The caramel is done when a sugar thermometer shows 248 ˚F (120 ˚C).


Remove the pan from the heat and pour the caramel into a mixing bowl.

Beat on low speed for a few minutes.


After 2 minutes of beating, add the white chocolate. Continue beating until the mixture thickens slightly.

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Pour the mixture into a lined, quite small baking pan. Press the fudge down into the corners and smooth the surface.

Leave to cool sightly, then cover with plastic wrap and refrigerate for a few hours before cutting into squares.



Vanilla fudge can be stored in an airtight container in the refrigerator for several weeks.


That’s it for now, I wish you a great day!

Hugs from me to you.








  1. Laura Kümpel Reply

    Is the white chocolate melted or not? Or does it melt by stiring it under the fudge?

    • Team Passion4Baking Reply

      Hi Laura, it will melt when added to the warm mixture.
      Happy baking!
      -Team Passion4Baking

  2. Hi! My fudge did not stick, I mean it broke when I tried to cut the squares. Did I do something wrong, maybe I blended the mixture too much in the pan?

    • Team Passion4Baking Reply

      Hi Amanda, you may have stirred the mixture too much, stir as little as possible to get the fudgy consistency. 🙂

      -Team Passion4Baking

  3. Pingback: thevanillamonologues – Gingerbreadspice Fudge til Matbloggsentralens Melange utfordring!

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