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    Home » Food » Desserts

    Vanilla Fudge Recipe - Smooth, Creamy, Homemade

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    This classic vanilla fudge recipe is easy-to-make, delicious, and creamy. It's so easy that you don't even need a candy thermometer!

    vanilla fudge recipe on a plate with sprinkles

    This post may contain affiliate links. This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you.

    Easy Vanilla Fudge Recipe

    It's almost Christmas time! Can you believe it? Yesterday I woke up without even thinking about it and then suddenly realized it was only 2 weeks away. Considering I still had a few presents to buy, I had a slight panic.

    Every year for Christmas, my husband and I like to give some of our customers a thoughtful gift. We really value our relationship with them and want them to know we truly appreciate them. Instead of just buying some generic gift basket or sending a generic card, we want them to know we actually put some thought and work into it. Last year I made about 10 different types of cookies. This year I decided to do a collection of assorted treats. One of the items I made for them was this vanilla fudge. Yum! Seriously, it tastes like my mom's homemade vanilla ice cream. And let's be honest here, that's some of the best stuff on earth.

    Vanilla Marshmallow Fudge Recipe Ingredients

    • Butter - you'll want to use unsalted butter here. While salted butter will still give you the right texture, the taste will be slightly different.
    • Sugar - granulated sugar is necessary for the fudge and you don't want to swap it with raw sugar or any sort of sugar substitute. Fudge can be a bit finicky when you start swapping ingredients so you'll want to stick with granulated here.
    • Evaporated milk - low fat and fat free evaporated milk both work great in this recipe. The fat content and structure of evaporated milk really lends to the overall texture and end results.
    • Almond Bark - while white chocolate technically could be substituted here, you'd need to mess with the ratios and potentially add in shortening for the right texture. If you can't get your hands on almond bark, the best replacement is going to be candy melts.
    • Marshmallow cream - do not substitute this with anything else or omit it. Marshmallow cream is going to be what gives this vanilla fudge its soft texture. By omitting it, you'll have dense fudge. Some recipes call for replacing it with mini marshmallows, but those are coated in cornstarch which can also mess with the texture of your fudge.
    • Vanilla - a good quality vanilla extract always makes a big difference!
    • Sprinkles - I like using larger sprinkles so they show up better and you get a good chunk with each piece of fudge.
    ingredients to make vanilla fudge recipe

    How to Make Vanilla Fudge

    1. In a medium saucepan over medium-low heat, melt butter.
    2. Once butter is melted, add in sugar and evaporated milk. Continue to heat over medium-low heat until the sugar is dissolved, stirring occasionally.
    3. Once the sugar is dissolved, bring to a boil and boil for 6 minutes. Remove from heat and add the almond bark and marshmallow cream until melted, combined, and smooth. Be warned... the marshmallow cream will grow slightly when added to the heat so you may want to add in half at a time.
    4. Pour into a 9x13 baking pan lined with foil and greased with butter. Smooth out the top. I use my cake decorating tools to make sure its as smooth as possible.
    5. Sprinkle on whatever sprinkles you like. I like to use the larger Christmas ones because they show up better as opposed to the colored sugar. Very gently press them into the fudge.
    6. Allow it to sit on the counter until it is slightly cooled then place in the refrigerator for 2 hours.
    7. Once set, pull it out by the foil and turn upside down. Cut into 1" squares. Enjoy!
    sugar, butter, and evaporated milk for vanilla fudge recipe
    marshmallow cream and almond bark added to butter, sugar, and evaporated milk for vanilla fudge
    vanilla fudge in a saucepan before pouring
    homemade vanilla fudge with sprinkles in a glass 9x13 pan

    How to know when this recipe for Vanilla Fudge is done

    You will know the fudge is done when it is set. It’ll still be soft when you chew it, but it will be set enough to be cut.

    Vanilla Fudge Recipe Tips

    • When melting your butter, don’t overheat it. Use low heat. You don’t want the butter to brown. Be sure to start adding in the sugar and evaporated milk right after it melts.
    • When dissolving the sugar, use medium-low heat.
    • The marshmallow cream will expand when added to the heat, so it’s important to add it half at a time to avoid burning and losing some.
    • Allow it to cool before placing it in the refrigerator. Don’t rush letting it set.
    homemade vanilla fudge on a plate with sprinkles

    Easy Vanilla Fudge Recipe FAQ

    What is the secret to perfect fudge?

    The secret to perfect fudge is in the temperature of the ingredients when you're cooking and cooling it. Don't get them too hot and let them cool properly.

    Which is better for fudge evaporated or condensed milk?

    For this recipe, you need to use evaporated milk. Condensed milk does not give the same taste or texture and should not be substituted in place of the evaporated milk.

    How do you make fudge creamy not grainy?

    The best and easiest way to make sure your fudge is creamy and not grainy is to heat the ingredients to the right temperature and stir so that it's able to get smooth and melted.

    How long Is this recipe for Vanilla Fudge good for?

    When stored in an airtight container in the refrigerator, the fudge will stay good for 2 weeks.

    How to store this Vanilla Marshmallow Fudge Recipe

    To store fudge, I recommend placing it in an airtight container in the refrigerator.

    vanilla fudge on a plate coated with sprinkles

    Vanilla Fudge Recipe with Evaporated Milk

    sweetlysplendid.com
    This classic vanilla fudge recipe is easy-to-make, delicious, and creamy. It's so easy that you don't even need a candy thermometer!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 6 mins
    Refrigeration Time 2 hrs
    Total Time 2 hrs 11 mins
    Course Holiday
    Cuisine American
    Servings 30 squares
    Calories 163 kcal
    Protein 1 g

    Ingredients
      

    • 1 stick butter ½ cup
    • 2 ½ cups sugar
    • ⅔ cup evaporated milk
    • 8 oz almond bark
    • 7 oz marshmallow cream
    • 1 ½ teaspoon vanilla
    • sprinkles

    Instructions
     

    • In a medium saucepan over medium-low heat, melt butter.
    • Once butter is melted, add in sugar and evaporated milk. Continue to heat over medium-low heat until the sugar is dissolved, stirring occasionally.
    • Once the sugar is dissolved, add the vanilla and stir to combine.
    • Bring it to a boil and boil for 6 minutes. Remove from heat and add the almond bark and marshmallow cream until melted, combined, and smooth. Be warned... the marshmallow cream will grow slightly when added to the heat so you may want to add in half at a time.
    • Pour into a 9x13 baking pan  lined with foil and greased with butter. Smooth out the top. I use my cake decorating tools to make sure its as smooth as possible.
    • Sprinkle on whatever sprinkles you like. I like to use the larger Christmas ones because they show up better as opposed to the colored sugar. Very gently press them into the fudge.
    • Allow it to sit on the counter until it is slightly cooled then place in the refrigerator for 2 hours. Once set, pull it out by the foil and turn upside down. Cut into 1" squares. Enjoy!

    Nutrition

    Nutrition Facts
    Vanilla Fudge Recipe with Evaporated Milk
    Serving Size
     
    1 square
    Amount per Serving
    Calories
    163
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    4
    g
    25
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    10
    mg
    3
    %
    Sodium
     
    9
    mg
    0
    %
    Potassium
     
    19
    mg
    1
    %
    Carbohydrates
     
    28
    g
    9
    %
    Sugar
     
    27
    g
    30
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    108
    IU
    2
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    16
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword christmas, fudge, holiday, vanilla
    Have you tried this recipe? Please let us know how it was in the comments or tag us on Instagram @sweetlysplendid!

    Nutritional information is provided as a courtesy. It should only be used for estimation purposes and is not a guarantee of any kind. Nutritional information varies widely between brands and types of ingredients used. It is recommended that you calculate the nutritional information based on your own ingredients and brands used. Sweetly Splendid, LLC makes no guarantees as to the exact nutrition information.

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    Reader Interactions

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      Recipe Rating




    1. Kayla

      December 18, 2021 at 9:52 pm

      5 stars
      This recipe is insanely delicious and careful… addicting! Perfect holiday treat.

      Just a heads up Kara - the step to put the vanilla in is missing in the directions. Just thought I would let you know <3

      Reply
      • kara

        December 19, 2021 at 12:12 pm

        Thank you so much for letting me know! I'll get that added right now. I'm so glad you liked it!!

        Reply
    2. Becky

      December 12, 2022 at 9:04 am

      Can I substitute white chocolate chips instead of the almond bark?

      Reply
      • Becky

        December 12, 2022 at 9:11 am

        Also, I forgot to add in original comment, can I substitute heavy cream instead of evaporated milk also? Thank you!

        Reply
        • kara

          December 14, 2022 at 9:34 am

          I would not substitute heavy cream for evaporated milk. The fat content is very different and will greatly change the overall setup and texture.

          Reply
      • kara

        December 14, 2022 at 9:34 am

        Hi Becky, You could but I would also add 1 tablespoon of shortening to be sure that it hardens up properly. It will be a lot more rich tasting as well with the white chocolate compared to almond bark. You could also use white chocolate candy melts instead of almond bark. Those will harden in a similar way as the almond bark.

        Reply

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    Kara is a wife & mother living deep in the heart of Texas. She loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes.

    More about me →

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