Vanilla Fudge

  • Total Time

  • Serves


  • Skill Level

  • 1 Review

    5 star rating


Indulgent vanilla homemade creamy fudge could just be the most perfect gift we could think of. This fudge can last up to 2 months when stored in an air tight container so you can get ahead of the game by making these way in advance. These light treats would make a great wedding favour or Mother's Day/Father's Day gift.


  1. Lightly grease a 20x20 swiss roll tin (at least 1.5cm deep) with melted butter. Alternatively you can line it with baking parchment. 

  2. Melt the butter, sugar, cream and glucose syrup in a large heavy-based saucepan over a low heat. Make sure that you continue stir until the sugar dissolves and to prevent the mixture from burning. 

    • 55g Unsalted Butter
    • 250g Caster Sugar (We like Silver Spoon)
    • 250g Unrefined Golden Caster Sugar (we like Billington's)
    • 450g Double Cream
    • 1 tbsp Glucose Syrup
    • 1 tbsp Glucose Syrup
  3. You will need a sugar thermometer to measure the temperature of the syrup. It is important for an accurate reading to ensure that the end of the thermometer is completely coated in the syrup. Increase the heat until your syrup begis to boil steadily. Make sure to continually stir until the mixture reaches the soft ball stage (116°C). 

  4. Once soft ball stage has been reached, remove the pan from the heat and leave to reduces in temperature to 110°C. It is at the point that you can stir in the vanilla extract and a pinch of salt if you would like.

    • 1½ tbsp Vanilla Bean Paste (We Like Nielsen Massey)
    • A Pinch Of Salt
  5. Once you have stirred in these additional ingredients, beat the mixture with a wooden spoon until the temperature has reduced down to 60°C. By beating vigorously the fudge will begin to thicken up and sugar crystals will begin to form giving the fudge the smooth texture that you will expect. You can remove the thermometer and continue to beat further for a few minutes.

  6. You will need to transfer the fudge mixture into the prepared tin before it sets. Smooth it evenly across the tin and leave to set. Do not chill in the fridge as it will change the consistency of the fudge making it sticky. 

  7. Wait 24 hours for the fudge to fully set before slicing into cubes. This fudge will last up to 2 months so can be made way in advance.


    If you like this recipe, why not try our Rich Molasses Fudge recipe? 

Let's Bake

The easiest way to follow a recipe


  1. 5 star rating

    love it

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!