Classic Creamy Vanilla Fudge
When I asked my Instagram followers their favorite fudge flavor, I was shocked by how many said vanilla. I am usually a chocolate girl, but I decided to give it a go using my tried and true stovetop fudge base. By swapping in white chocolate chips and keeping the ratios exact, I created an easy vanilla fudge recipe that sets beautifully and tastes amazing. It is simple, reliable, and worth making.
Servings: 24
Ingredients
- 3 cups (594g) granulated sugar
- ¾ cup (170g) unsalted butter
- ⅔ cup (172g) evaporated milk
- 12 oz (340g) white chocolate chips I used Nestle brand
- 7 oz marshmallow creme
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Line a 8×8 or 9×9 inch square pan with aluminum foil or parchment paper. Set aside.
- In a medium saucepan over medium heat, combine the sugar, butter and evaporated milk and stir constantly until fully boiling. Attach a candy thermometer to the pan or use an instant reading thermometer.3 cups (594g) granulated sugar, ¾ cup (170g) unsalted butter, ⅔ cup (172g) evaporated milk
- Allow the mixture to boil, stirring constantly, for 4-5 minutes or until the candy thermometer reaches 234ºF.
- Remove from the heat and add in the white chocolate chips, marshmallow creme, salt and vanilla extract. Stir until fully combined.12 oz (340g) white chocolate chips, 7 oz marshmallow creme, ½ tsp salt, 1 tsp vanilla extract
- Carefully pour the fudge into the prepared pan.
- Allow the fudge to fully set and cool before cutting, 4-6 hours minimum, but I recommend overnight.
Notes
To Store: Store vanilla fudge in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking. If your kitchen is warm, you can refrigerate it, but let it come to room temperature before serving for the best texture.
To Make Ahead: Vanilla fudge is perfect for making ahead. Prepare the fudge 1 to 2 days in advance and store it tightly covered at room temperature. Slice just before serving for the cleanest edges.
To Freeze: Wrap the fully set fudge tightly in plastic wrap, then place it in a freezer safe container or bag. Freeze for up to 3 months. Thaw at room temperature while still wrapped to prevent condensation from forming on the surface.
Nutrition
Serving: 1g | Calories: 259kcal | Carbohydrates: 41g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 64mg | Fiber: 0.03g | Sugar: 39g | Vitamin A: 198IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 0.1mg