Classic Vanilla Fudge
User Reviews
4.1
Classic Vanilla Fudge
Description
This Classic Vanilla Fudge recipe involves carefully heating and combining heavy cream, sugar, light corn syrup, white chocolate, and salt in a saucepan equipped with a candy thermometer. The mixture is brought to a low simmer to dissolve the sugar and chocolate, then cooked without stirring to reach 240°F, the soft ball stage, allowing the mixture to thicken properly. The temperature change from pearly white to cream/beige signals readiness.
After reaching the right temperature, the hot mixture is poured into a mixing bowl where cold butter and vanilla extract or paste are whisked in without scraping the pan bottom to avoid any burnt sugar. The fudge is allowed to cool for 10 minutes before being transferred to a parchment-lined dish and covered. It must chill in the refrigerator for at least 8 hours to set properly.
When firm, the fudge is lifted from the dish using the parchment paper and cut into pieces. This method yields a firm, creamy, and sweet vanilla fudge with a smooth texture and rich, buttery flavor enhanced by pure vanilla. It is often enjoyed as a holiday or celebratory treat.
Ingredients
- 2 1/2 cups sugar
- ½ cup white chocolate
- ¼ cup light corn syrup
- 1 ½ cups heavy cream
- ½ teaspoon salt fine sea salt
- 1 tablespoon butter unsalted
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
- Line your intended dish with parchment paper. For 1-inch thick fudge, we used a 5x8 glass dish.
- In a heavy saucepan fixed with a candy thermometer, combine the heavy cream, sugar, light corn syrup, white chocolate and 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 butter and vanilla extract or 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 28mg | 9% |
| Sodium | 86mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 38g | 76% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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