classic vanilla fudge
Cook time
Total time
A classic vanilla fudge recipe
Serves: 64
  • 1 tablespoon butter plus more for greasing pan
  • 3 cups granulated sugar
  • 1.5 cups heavy cream
  • ¼ cup light corn syrup
  • ¼ teaspoon salt
  • 1 tablespoon vanilla
  • Equipment needed: candy thermometer
  1. Line an 8x8 pan with foil or parchment paper, then grease and set aside
  2. Set a medium sized heatproof bowl over a wire rack, and add 1 tablespoon of butter and vanilla extract. Set aside
  3. In a large heavy-bottom pot, add sugar, heavy cream, corn syrup, and salt.
  4. Heat over medium-low heat, and stir to combine until the sugar has melted (about 10 to 15 minutes)
  5. Raise heat until the mixture reaches a very gentle simmer and insert a candy thermometer.
  6. Continue to heat without stirring until the mixture reaches 238F, the soft ball stage.
  7. While the mixture is cooking, wash down the side of the pot to prevent crystallization.
  8. When the mixture reaches the target temperature, immediately transfer the contents to the heatproof bowl containing the butter and vanilla. Do not scrape sides or bottom of pot.
  9. Allow the mixture to cool undisturbed until it reaches 110F - do NOT stir.
  10. After the mixtures has cooled (about 1.5 hours), begin stirring with a wooden spoon until it thickens and loses its gloss (10 to 15 minutes)
  11. Immediately transfer to prepared pan, smooth top with spatula or back of a spoon, and let it rest on the counter for at least another hour before refrigerating.
  12. Refrigerate for at least 8 hours or until set, remove paper or foil, and cut into 64 square pieces.
Recipe by Feeling Foodish at