Classic Vanilla Fudge Recipe (From Scratch)

This classic vanilla fudge is a simple treat you’ll want to make over and over again. You don’t need fancy methods—just a saucepan, a candy thermometer, and a little patience while it cooks.

Whether you’re gifting or keeping a stash for yourself, this recipe will surely become a favorite. If you’re inspired to add even more sweet treats to your holiday spread, check out my recipes for other homemade Christmas candies.

cut squares of vanilla fudge on parchment.

Classic Vanilla Fudge

Homemade vanilla fudge on the stovetop made with simple ingredients: in just an hour you can have candy-shop quality rich fudge.
Prep Time 5 minutes
Cook Time 7 minutes
cooling 30 minutes
Total Time 42 minutes
Serving Size 16 squares

Equipment

  • 2 quart saucepan
  • Candy thermometer
  • Whisk
  • Hand mixer
  • Butter or parchment-lined dish

Ingredients 

  • 2¼ cups granulated sugar
  • ½ teaspoon salt
  • ⅔ cup half and half
  • 1 tablespoon corn syrup
  • 3 tablespoons butter
  • 1 tablespoon vanilla extract

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

Instructions 

  • Combine and heat.  In a 2-quart saucepan, mix the sugar, salt, half and half, and corn syrup. Then, stir with a whisk until the mixture is smooth. Place the saucepan over medium-low heat and bring the mixture to a gentle boil.
    saucepan with ingredients and candy thermometer.
  • Cook the mixture until 240°F.  Attach the candy thermometer to the side of the saucepan to monitor the temperature. Let the mixture cook undisturbed (avoid stirring) until it reaches 240°F. Once it reaches this temperature, promptly remove the saucepan from the heat.
    boiling vanilla fudge.
  • Add the butter and vanilla – do not stir.  Allow the mixture to sit until it stops bubbling. Then, add the butter and vanilla on top, but do not stir or disturb the mixture. Let it cool at room temperature for about 20 minutes. The mixture is ready when the side of the pan is warm but no longer hot to the touch.
  • Beat the fudge until it thickens.  Using a hand mixer at medium to low speed, beat the fudge for 1-3 minutes or until it begins to thicken and lose its shine. Be careful not to overbeat, as this can make the fudge too firm to pour.
    beating fudge with hand mixer.
  • Pour, cool, and cut.  Quickly pour the fudge into a buttered dish, smoothing it out if needed. Let it set for about 20 minutes at room temperature. Once set, cut the fudge into one-inch squares and enjoy!
    pouring white fudge into baking dish.

Notes

Using fresh, good-quality ingredients makes a difference in taste and texture.  To get the best fudge, make sure that your butter and half-and-half are fresh, as older dairy can make the fudge less smooth.
Sugar crystals on the sides of the pan can make the fudge grainy.  If sugar sticks to the sides, gently brush it with a damp pastry while the mixture heats.  This will help keep your fudge smooth and creamy.
Be sure to butter your dish well before pouring in the fudge.  This makes it easier to release the fudge later and gives the edges a lovely buttery texture.
Take your time for the perfect fudge.  Rushing the cooling or beating can result in too soft or crumbly fudge.  Allow it to cool properly, and beat it gently until it thickens.
Let the pan cool on the countertop instead of a warm stove.  A cool, stable surface helps the mixture set evenly and speeds up the cooling slightly, making it easier to get the right texture.
Once familiar with the basic recipe, add some toppings or mix-ins for extra flavor.  Crushed nuts, a sprinkle of sea salt, or swirls of caramel can enhance your fudge without changing the main recipe.
Calories: 120kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 81mg | Potassium: 39mg | Fiber: 1g | Sugar: 26g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

I really love this homemade fudge – that smooth, melt-in-your-mouth feel, the rich vanilla taste, and the joy of making a treat that never goes out of style. It’s perfect for sharing during holiday get-togethers, giving thoughtful gifts, or enjoying a cozy night at home.

If you want more classic fudge recipes, don’t miss my Old-Fashioned Fudge recipe, which is the chocolate version using the same stovetop method.

squares of vanilla fudge on brown parchment

I hope it brings you as much joy as it does for me.

Tips for the Best Classic Vanilla Fudge

  • Get your candy thermometer ready and grease your dish before you start cooking. This way, you can focus fully on the fudge without scrambling at the last minute.
  • Fudge needs precision, so watch the thermometer closely as it approaches 240°F. When it hits that temperature, take it off the heat immediately. Even a few degrees too high or too low can change the texture.
  • A heavy-bottomed saucepan works best because it heats evenly and helps prevent the sugar from burning. Avoid thin or light pans, which can create hot spots and lead to uneven cooking.
  • Fudge is affected by moisture, so try to make it on a dry day. Humid or rainy weather can stop the fudge from setting properly, making it too soft or sticky.
  • Once you start heating the mixture, try not to stir! Stirring can cause sugar crystals to form, leading to grainy fudge. Only add the butter and vanilla after the mixture has cooled for a few minutes.
  • When you’re beating the fudge, stop as soon as it dulls and thickens a bit. Overbeating can make it crumbly and hard to pour. You want it to be pourable so it fits well in the dish.
  • Cooling the mixture before using the mixer is important. If it’s too hot, the fudge can turn out too soft. Let it cool until the pan feels warm but not hot to the touch—usually takes around 20 minutes.
  • Fudge can thicken quickly, so if it gets too thick to pour, don’t stress! Just scoop it into the dish and press it down as evenly as possible. It will still taste great, even if it’s not perfectly smooth.

Here are some key ingredients and tools to help you get great results with this recipe.

half and half, sugar, vanilla, corn syrup, and salt on marble counter
  • Candy thermometer: This tool is crucial for getting the right temperature (240°F) for the perfect fudge texture. You can find it in most large grocery stores in the baking aisle, kitchen section, or online.
  • Corn syrup: This ingredient helps stop sugar from crystallizing, keeping the fudge smooth and creamy. If you don’t have corn syrup, honey can be used, but it might change the flavor slightly.
  • Half-and-half: This adds a nice richness to the fudge without making it too heavy. Look for it in the dairy section, and avoid low-fat options, as they can affect the texture. You can also mix equal parts of milk and heavy cream for a similar creaminess.
  • Butter: Butter gives the fudge its essential flavor and creamy texture. It’s best to use unsalted butter to avoid any unexpected saltiness in the final product. You can use margarine as a substitute if unavailable, but it might change the flavor a little.
  • High-quality vanilla extract: Pure vanilla extract enhances the flavor nicely. While imitation vanilla can work in a pinch, it won’t provide the same richness.
  • Heavy-bottomed saucepan: A thick, heavy-bottomed pan heats evenly, which helps prevent burning. A stainless steel pot is better than a nonstick or very light pan if you don’t have one.

With these tools and ingredients, you’ll be all set to make smooth, tasty vanilla fudge every time.

Serving Suggestions

Serve this fudge with fresh berries, hot chocolate or coffee, salted nuts, shortbread cookies, or a sparkling cider.

Troubleshooting and Help

Why is my fudge too soft?

If your fudge wasn’t set up as firm as you’d like, it may not have reached the right temperature. Make sure you’re heating it to exactly 240°F. Humidity can also affect fudge consistency, so it’s best to make fudge on dry days.

My fudge is brittle and crumbly. What happened?

If your fudge turned out brittle and crumbly, it was likely overcooked or overbeaten. Be sure to remove it from heat right when it reaches 240°F, and when beating, stop as soon as it starts to thicken and lose its shine. Overbeating can cause the fudge to set too hard, so aim for a short mix until it’s smooth and pourable.

What’s the difference between this fudge and microwave fudge?

Microwave fudge recipes usually use condensed milk and chocolate, creating a quicker, less involved process. This stovetop vanilla fudge, however, has a classic, old-fashioned flavor and texture that’s worth the extra time and care. It’s creamier, richer, and closer to traditional fudge made in candy shops.

Everything in the pan looks brownish; will my fudge still be white?

If your mixture is looking brownish, it might mean the sugar is starting to caramelize, which can give the fudge a darker color and a slight caramel flavor. Keep the heat at medium-low for classic white fudge, and watch the temperature closely. It should still be close to white if it’s a light golden shade, but a deeper brown may result in a darker fudge.

What’s the best way to cut the fudge into squares?

For clean, even squares, let the fudge cool completely. Use a sharp knife, and if you want really precise cuts, warm the knife under hot water, then dry it off before slicing. This helps the knife glide smoothly through the fudge without sticking.

Can I double the recipe?

Yes, you can double the recipe, but using a larger saucepan is important so the mixture doesn’t bubble over. Also, remember that a larger batch may take a bit longer to reach the right temperature, so be patient and watch that thermometer! Try my Peppermint Fudge Recipe for a refreshing take on this classic treat if you want to add a festive twist to your fudge-making.

Can I add flavors or mix-ins to this vanilla fudge recipe?

Absolutely! Vanilla fudge is a great base, and you can get creative with add-ins like nuts, chocolate swirls, or even a touch of sea salt. If you’re looking for a cozy, nutty twist, check out our Maple Nut Fudge recipe—it combines the warmth of maple with crunchy nuts for a delicious treat.

Storage Instructions

To store your fudge, place it in an airtight container. Keep it at room temperature for up to a week, or refrigerate it to extend freshness for about two weeks.

If you’d like to store it longer, fudge freezes well! Wrap each piece in plastic wrap, then place the wrapped pieces in a freezer-safe container or zip-top bag. Frozen fudge will keep for up to three months.

When you’re ready to enjoy it, just let it thaw in the fridge or at room temperature, and it’ll be as soft and delicious as when you first made it.

Look at this helpful guide on leftovers and food safety from the USDA, which offers tips on wrapping and cooling treats properly.

I love this fudge recipe as a simple and enjoyable treat, whether sharing it with family and friends or keeping some for myself. I can create something special with just a few basic ingredients and patience—a rich, creamy fudge that offers a warm and nostalgic taste. This recipe is perfect for holiday trays and dessert tables, making an easy and thoughtful gift or a cozy homemade dessert. So try it too!

stovetop vanilla fudge cut into squares
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

Learn More

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

    1. Hey Gina,
      Yes, you can definitely make this vanilla fudge recipe dairy-free with a few simple swaps! Try using a high-quality plant-based butter (like one with a creamy texture) in place of regular butter, and substitute the evaporated milk with a dairy-free option like canned coconut milk or a creamy oat milk. Keep in mind that coconut milk might add a slight coconut flavor, but it often works well in fudge recipes for its richness. Hope this helps, and enjoy your dairy-free fudge adventure! 🍬🌱

      Reply

  2. 5 stars
    This is the best. Creamy, smooth and a firm but soft hardness. I like to add chopped pecans at the end.

    Reply

    1. Susan I know this sounds weird but every time I’ve tried it does NOT turn out. I don’t know why! If you do try, and it works, please tell me the secret!

      Reply