Made using the traditional method with store cupboard ingredients, this vanilla fudge recipe would make a great gift
Recipe by Jacqueline Bellefontaine on March 3, 2016
Prep time: PT5M
Cook time: PT25M
Rating
4.91 stars (31 reviews)
Keywords
candy, confectionary, sweets
Ingredients
300 ml double cream/ heavy cream ((½pt))
100 ml milk ((3½floz))
100 g butter ((3½oz))
300 g caster sugar ((10½oz))
150 g light muscovado sugar ((5oz))
1 tsp vanilla extract
Categories
after dinner
treat
Cuisine
British
Steps
Lightly grease and fully line a 20cm (8in) square cake tin.
Place 300ml (½ pt) double cream, 100ml (3½floz) milk, 100g (3½oz) butter, 300g (10½oz) caster sugar and 150g (5oz) light muscovado sugar into a large heavy-based pan. Place over a low heat. Stir constantly until the butter has melted and the sugars have dissolved.
Increase the heat under the pan slightly to allow it to gradually come to the boil whilst stirring all of the time. Simmer the mixture, whilst continuing to stir, until it reaches 116°C(241°F) (soft ball stage).
Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110°C(230°F). This will only take a couple of minutes.
Add the vanilla and beat the mixture with the wooden spoon vigorously until the fudge has thickened and has lost its shine.
Pour the mixture into the prepared tin. Smooth it into the corners. Set aside to cool at room temperature for two or three hours.
Once fully cold and firm remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.
Reviews
Martin Davies on 2026-06-11 (5 stars): Simple recipe and clear instructions. However I found it to be a bit on the crumbly side when cooled. And slightly granular. I purchased new (analogue) candy/sugar thermometer, perhaps it under or over reads? Can you suggest what I need to change next time please?
Sonia on 2025-09-09 (5 stars): I wanted to make a traditional vanilla fudge and this recipe didn’t disappoint! I used some Kanela raw sugar because I didn’t have muscovado sugar. It’s delightful. I hope to try a chocolate fudge recipe next!
Angel on 2024-12-08 (5 stars): #OnlyCrumbsRemain just made this fudge. Instead of vanilla I used rum extract. My husband and I love it. Thank you. So soft and creamy
Mel Hartley on 2024-12-05 (5 stars): I’ve just made a vegan version of this using Flora plant butter, Oatly cream and Oat milk as substitutes. It’s utterly delicious and worked perfectly. I run a little honesty box and it’s for one of my customers. I added stem ginger and topped it with crumbled vegan/GF ginger biscuits. Yum!! Top recipe - thank you!
Katie on 2024-07-17 (5 stars): It is soooooo good! It is my first time making fudge, and this is an amazing recipe. I accidentally poured it into the cake tin before it had lost its sheen, so make sure you don’t do that! I have won a few baking competitions before, and I am sure that if there were a fudge competition, this would come on top! Thank you for your hard work in creating this recipe.
