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
Ok 😑 First attempt failed. Followed the recipe exactly. I think the misstep falls in step 5. Step 5 in this recipe has a typo missing significant information. What is supposed to be happening for 10 min? Is it supposed to rest for 10 min? Are you supposed to beat it for 10 min?
Thank you for catching that! It’s to allow it to cool, but that usually is not the step that people get tripped up- it’s the making sure it gets to the right temperature and for the right amount of time, which lets enough water evaporate out for it to harden and the sugars dissolve. Fudge making is tricky!
Did you use a candy thermometer?
Can this recipe be doubled?
Sure can! I actually just made it this past week and doubled it in a smaller pan to make it thicker. About to add those notes 🙂
Hi, I saw that you used Ghirardelli white chocolate baking bar, so when you say “1/2 cup” in the recipe, do you mean 4 oz by weight? In other words, did you use a 4 oz. bar?
Yes.
In the stick of butter ingredient, I guess I don’t understand if you cut a tablespoon from that after greasing the parchment paper and use the rest of it somewhere in the recipe, I just can’t get it, thanks.
Hi Jo- it’s only 1 tablespoon of butter and more for greasing, not a whole stick of butter.