Creamy Vanilla Fudge - Blondies Bakes

Creamy Vanilla Fudge

Creamy Vanilla Fudge

Homemade fudge is easier than you think. This simple recipe ensures you get perfectly smooth and delicious fudge every time. Perfect for a sweet treat or a thoughtful gift! 

Recipe overview

Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Effort: Minimal
Serves: 36 pieces


  • 450g light brown sugar
  • 125g unsalted butter
  • 1 can (397g) sweetened condensed milk
  • 150ml whole milk
  • 1tsp vanilla extract


  • 20 x 20cm baking tray
  • Baking parchment
  • Large saucepan 
  • Wooden spoon
  • Sugar thermometer


  • Line a 20x20 cm baking tray with baking parchment, ensuring some overhang for easy removal of the fudge later.
  • Place the sugar, butter, whole milk, and sweetened condensed milk into a large non-stick saucepan (heavier bottom pans work best).
  • Stir over low heat until the sugar has dissolved and the butter has melted.
  • Increase the heat to medium and bring the mixture to a gentle boil for 10-15 mins, stirring constantly to prevent burning. 
  • The mixture should reach 115°C on a sugar thermometer, the soft-ball stage. Once reached, remove from heat.
  • Quickly stir in the vanilla extract and leave to cool for 5 minutes.
  • Beat with a wooden spoon until it thickens and loses its gloss, about 5-10 minutes. This step is crucial for achieving the right texture.
  • The longer you beat once the fudge thickens, the more crumbly the final texture will be. 
  • Press the mixture into the prepared tin, pushing it in evenly with a spoon to get right into the corners.
  • Let it cool at room temperature before refrigerating for at least 2 hours or until fully set.
  • Once set, lift the fudge out of the tin using the parchment overhang. Cut into small squares with a sharp knife.

    Chef’s notes:

    • Your fudge will last up to 2 weeks in an airtight container at room temperature.
    • When beating the fudge, look for a thick, matte finish. If it’s too shiny, keep beating.
    • Add a pinch of sea salt for salted vanilla fudge or swirl in some melted dark chocolate before setting for a marbled effect.

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