This classic vanilla fudge delivers a fine-grained, melt-in-your-mouth texture by cooking the sugar-cream mixture to 240°F (soft-ball), then finishing with real vanilla for pure candy-shop flavor. Follow the no-stir boil and no-scrape transfer, chill overnight, and slice into flawless squares.
Why This Vanilla Fudge Works
Thermometer-true texture – Using a thermometer for exactness ensures the soft-ball stage turns out perfectly and you get a fine grain for texture.
Subtle sweetness – With white chocolate and corn syrup to prevent crystallization and warm vanilla extract, this fudge is definitely sweet, but in a subtle way.
Make-ahead & giftable – You get sharp edges after an overnight chill making this fudge perfect for gifting for the holidays.
Traditional Fudge Making
Let me first say that making a classic or traditional fudge is hard. It seems so simple, but there is actually a lot of chemistry, patience and knowledge involved.
But I don’t want you to be intimidated. With the right background, tools and instructions, anyone can make delicious fudge. And I am going to share all of my favorite tips with you!
For vanilla fudge, or any traditional fudge recipe, you need to start with the mechanics. It is basically just melted sugar, but the sugar needs something to dissolve into.
For this you use light corn syrup, also a variation of sugar, and cream. The sugar melts and forms a soft ball, which is a stage of candy making. (See the chart below.)
| Stage | Temperature | Concentration |
| Thread (syrup) | 230 to 234 °F | 80% |
| Soft Ball (fudge) | 234 to 241 °F | 85% |
| Firm Ball (caramel candy) | 244 to 248 °F | 87% |
| Hard Ball (nougat) | 250 to 266 °F | 90% |
| Soft Crack (salt water taffy) | 270 to 289 °F | 95% |
| Hard Crack (toffee) | 295 to 309 °F | 99% |
What You’ll Need
You only need a handful of ingredients to make this classic vanilla fudge. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Sugar
- White chocolate
- Light corn syrup
- Unsalted butter
- Heavy cream
- Fine sea salt
- Vanilla extract
Test Kitchen Tips
I’ve tested this vanilla fudge recipe in my kitchen to provide you with tips and tricks that work!
- Flavor balance: Almond is potent- make sure to measure accurately; a pinch more salt can sharpen flavor.
- Thermometer accuracy: Before beginning, check the accuracy of your thermometer. Test in boiling water (should read ~212°F); recalibrate if needed.
- Slice clean: To ensure clean cuts, warm a sharp knife, wipe between cuts; keep fudge cold while slicing.
- Texture fix: If your fudge is slightly firm, serve it at room temperature; if it’s slightly soft, chill longer.
Variations
You can mix up this vanilla fudge however you’d like to! Here are a few suggestions.
- Swirl: Ripple a few lines of melted dark chocolate or milk chocolate on top before chilling and slicing.
- Salted Vanilla Fudge: Finish with your fudge with a sprinkle of flaky salt for crunch and a sweet and salty flavor.
- Nutty: Fold in ½ cup chopped toasted pecans or walnuts after whisking in butter and vanilla.
Frequently Asked Questions
Traditionally made fudge won’t be white for a simple reason, you’ve toasted the sugar and vanilla extract is brown. There are recipes that use marshmallow fluff or sweetened condensed milk that will give you fluffy white fudge.
Despite being used interchangeably quite often, there is a difference. Heavy cream has a 36% milk fat while and whipping cream is only 30%. Heavy cream is better for stabilized homemade whipped cream and thickening sauces because it has a higher milk fat and thicker texture, but only slightly.
Fudge has some water in it and if it goes through extreme temperature changes, it will produce sweat.
More Easy Fudge Recipes
Making fudge at home doesn’t have to be challenging or time consuming. With basic knowledge of how fudge is made you’ll be a fudge making expert in no time!
Classic Vanilla Fudge Recipe
Equipment
Ingredients
- 2 1/2 cups sugar
- 1 ½ cups heavy cream
- ½ cup white chocolate
- ¼ cup light corn syrup
- ½ teaspoon fine sea salt
- 1 tablespoon unsalted butter
- 2 teaspoons pure vanilla extract or vanilla bean paste
Instructions
- Line your intended dish with parchment paper. For 1-inch thick fudge, we used a 5×8 glass dish.
- In a heavy saucepan fixed with a candy thermometer, combine the 2 1/2 cups sugar, 1 ½ cups heavy cream, ½ cup white chocolate, ¼ cup light corn syrup and ½ teaspoon fine sea salt, bringing to a low simmer until sugar and chocolate has melted, approximately 5 minutes.
- Increase the heat slightly. Do not stir or mix any longer. Allow the candy thermometer to come to 240°F (soft ball stage) and continue to cook for 1 minute. It can take 10 minutes to get to this point and the color will change from pearly white to a cream/beige.
- Carefully pour the mixture into a medium mixing bowl and then whisk in the 1 tablespoon unsalted butter and 2 teaspoons pure vanilla extract or vanilla bean paste . Do not scrape the bottom of the pan in case any of the sugar scalded to the bottom.
- Allow to cool for 10 minutes before transferring to the parchment lined dish. Cover with plastic wrap.
- Chill for at least 8 hours.
- When ready to cut, lift the parchment out of the dish and cut into pieces.
- Store in an airtight container in the refrigerator.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Video
Notes
Nutrition
Can I use heavy whipping cream instead of heavy cream? I understand the milk fat content differs slightly.
Yes, it should be fine.
I’ve been making the Hershey’s cocoa fudge for 41 years and I wanted to try the white chocolate so I followed your steps exactly but mine doesn’t look white it’s more of a brownish color what did I do wrong? I use the candy thermometer to 240° and then continued to cook for one minute but even prior to the 240° it was starting to look brown the softball stage on the Hershey’s cocoa is 234° is that what I should cook it to or the 240°?
Hmm…. I’m thinking maybe the vanilla or the heat of your burner made it darker? Are you using a heavy bottom saucepan? It can browned, like butter, easily if the saucepan isn’t really sturdy and heavy. It might happen with dark chocolate too, you just wouldn’t see it. I’ve always done 240° otherwise it is too grainy, buy if you are getting a darker color and/or want to try the lower temp, by all means, go for it!
If I may add a side note for those getting slightly darker color: The pre-boil time is critical! I refer my students to the process of making a Roux (gravy or sauce base) and the time it takes to slowly cook out the starch and gradually darken. Same applies here, you’re making a sugar saicr! The first 10 minutes of “Tempinh” the ingredients to uniform consistency prevents one ingredient responding out of character when bringing to a boil.
Chef Geno can you please explain this in terms for the non chefs out there:) I feel like what you are saying is the answer to what I’m looking for. I have probably made vanilla fudge between 20 to 30 times already. Only the first time I made it, it came out nice and white-ish. EVERY other time it has come out different shades of brown. I can’t seem to figure out what I did so special the first time. I know it had to do with how it was heated but what??? I’ve experimented with putting it at different temperatures and different ways but cant seem to get my great first results. I’ve even experimented with different recipes. I usually just put the butter in with the heating mixer. Does that effect it? Also, for the heating do you just turn it to a low heat to make sure it doesn’t boil in the first 10 minutes? But then can you turn it up a little? Or do you continue to leave it at a low heat?
Oh, the woes of fudge making! This is a problem even for experienced cooks because it happens so darn fast! Let me ask you this- the first time you made it, when it was a snowy white color, was the texture smooth or a tad gritty? Generally it stays that pure white, but the sugar hasn’t started to caramelize, leaving it pretty, but not smooth.
The second is did you use pure vanilla extract or clear vanilla? Clear vanilla will help with this!
And the last is using a candy thermometer to make sure you have the right temp. Don’t stir it (this can make it cloudy) and wait until it just reaches the correct temp and then transfer it to a different bowl- keeping it in the same HOT pan will continue to cook it (caramelize the sugars and then they turn more brown).
But honestly, even the best fudge makers often have a more beige vanilla fudge. It is a sign of real vanilla or vanilla paste and the correct cooking temps.
Others might have a condensed milk fudge or marshmallow fluff fudge, which don’t require as much technical skill because the sugars are already melted.
Can you please tell me, for the classic vanilla fudge recipe, what kind of white chocolate do I get? What kind did you use? Will white choc chips work? Worried about it being the right texture so it sets right. Thanks so much.
Hi Mallory! You can use white chocolate chips- I used a Ghirardelli Premium Baking Bar.
I followed the recipe closely, used a Candy thermometer, and high quality ingredients, and it didn’t set, even after waiting 12-hours. I’m super disappointed.
Ugh! I am so sorry to hear that. I am going to email you to walk through it. Fudge is so temperamental!
The temperature of you house can really play a part on fudge making too is what I was taught.
I’m a little upset this fudge recipe did not turn out to set. I tried to cut it after leaving in the fridge for more then eight hours! It keeps sticking to the knife when I cut it out will not cut solid. It’s a gooey mess.
Hi Amber, I’m sorry it didn’t work for you. Did you use a thermometer and make sure it got to the correct temp for the right amount of time? Old fashioned fudge is certianly stickier and less hard than commercial fudge, but should be cuttable.
We just started making fudge recently. I will try this next.
This vanilla fudge was off the chain good. I think next time I better make a double batch! The family has been devouring it!
Made this for the family and it was a hit!
I love making a variety of fudge during the holidays to pass out as gifts…surprisingly, vanilla fudge is one I’ve never attempted. This recipe looks simple and easy to follow, and I look forward to trying it!
What a great idea to make vanilla fudge. Looks delicious!