Classic Vanilla Fudge

cut squares of vanilla fudge on parchment.

5 from 4 votes

Homemade vanilla fudge on the stovetop made with simple ingredients: in just an hour you can have candy-shop quality rich fudge.

Prep Time5

Cook Time7

cooling30

Total Time42

Course: Dessert

Cuisine: American, Southern

Keyword: candy recipes, Christmas, fudge without marshmallows, old fashioned fudge

Servings: squares

Calories: 120kcal

Author: Katie

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

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.
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.
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.
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!

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.

Nutrition