Vanilla Fudge


This recipe I have been making for many-many years. This is my go to Fudge recipe. I have made it for friends, colleagues and so on. It is easy and fun to make and also gives a bit of a workout as well. When you make it get your “guns” (your arms) ready especially at the end for beating the fudge into submission.

The Fudge starts with a translucent colour and moves on to ivory and then to a deep rich caramel colour, then you know you are ready to beat the Fudge until lovely and thick.



1 tin condensed milk (397g)

400g granulated sugar

25ml maple syrup

75ml water

60g unsalted butter

5 ml (1tsp) vanilla extract (essence will work as well if you have that)


  1. Prepare a medium sized glass dish (I used a 20 cm one) by rubbing a little butter all around and set aside. This will help the fudge come out easier.
  2. Put sugar and water into a large heavy saucepan.
  3. Stir over a low heat until sugar has dissolved.
  4. Add the butter and syrup and stir until all the butter has melted.
  5. Add the condensed milk and stir until it comes to boiling point.
  6. Boil very slowly, stirring all the time, until soft ball stage. (Colour of fudge will start to change or caramelisation will kick in.) (Soft ball stage:  take a small bowl or glass and fill it halfway with tap water, dip a teaspoon into the pot and scoop up a little bit of the fudge mixture and then drop the mixture into the water, if you can scoop up the fudge mixture with your fingers and roll it into a little ball you have achieved soft ball stage. Off course you can also use a sugar thermometer in the pot until temperature of  112°C – 116°C/ 234°F – 241°F has been reached.)
  7. Remove the pot from the stove, add the vanilla and beat until it thickens.
  8. Scoop mixture into prepared dish and leave it to cool.
  9. Cut lines of squares or rectangles where you want to break it for later. (If you wait until it cools completely to do this, it will prove very difficult to do.)
  10. When the Fudge has hardened; this takes a few hours or you can leave it for the next day, cut through or break into desired sized pieces and enjoy. DSC_0043.JPG

I hope you enjoy making it and eating it as much as we do, or you can put them in a box or packets for a loved one.

Bianca x

4 Comments Add yours

  1. Alta Vifus says:

    I really enjoyed reading through every single recipe. Will definitely try some of them.
    Your are very inspiring and make baking and cooking so much more interesting.

    Liked by 1 person

    1. Thank you. I hope you enjoy making these recipes. 🤗


  2. I’ve never tried vanilla fudge, thanks for sharing!


    1. You are most welcome. I hope you enjoy making it. 🤗

      Liked by 1 person

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