Classic Vanilla Fudge
Servings: 16
Calories: 240kcal
This Classic Vanilla Fudge recipe is perfect for the holidays! Add it to your cookie trays or gift to an old fashioned fudge lover!
Print Recipe
Equipment
- Plastic Airtight Containers
- Offset Spatula
- Wire Cooling Rack
- Whisk
- Parchment Paper
- Small Baking Dish
- Candy Thermometer
Ingredients
- 2 1/2 cups sugar
- ½ cup white chocolate
- ¼ cup light corn syrup
- 1 ½ cups heavy cream
- 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 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.
Video
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