Vanilla Fudge Recipe

Granulated sugar: The primary sweetener that gives the fudge its sweetness and structure.

Heavy cream: Provides the creamy texture and richness to the fudge.

Unsalted butter: Adds a smooth, buttery flavor and helps with the texture.

Vanilla extract: Infuses the fudge with a classic vanilla flavor.

Salt: Enhances the flavors and balances the sweetness.

When cooking the sugar, heavy cream, and butter mixture, make sure to use a candy thermometer to accurately measure the temperature. Reaching exactly 234°F (112°C) is crucial for achieving the perfect fudge consistency. Stirring constantly helps prevent the mixture from burning and ensures an even texture.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• granulated sugar - Substitute with honey: Honey is a natural sweetener and can add a floral note to the fudge.

• heavy cream - Substitute with coconut cream: Coconut cream provides a similar richness and can add a subtle coconut flavor.

• heavy cream - Substitute with evaporated milk: Evaporated milk has a similar consistency and richness, making it a good alternative.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar texture and a slight coconut flavor.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative with a similar fat content.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the fudge.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a rich, sweet flavor with a hint of maple.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can provide a different texture and flavor distribution.

• Allow the vanilla fudge to cool completely at room temperature before storing.

• Once cooled, cut the fudge into squares or desired shapes.

• Place the fudge pieces in an airtight container, layering them with parchment paper to prevent sticking.

• Store the container in a cool, dry place away from direct sunlight. The fudge will stay fresh for up to two weeks.

• For longer storage, wrap each piece of fudge individually in plastic wrap or wax paper.

• Place the wrapped fudge pieces in a freezer-safe bag or airtight container.

• Label the container with the date to keep track of freshness.

• Freeze the fudge for up to three months.

• When ready to enjoy, remove the desired amount of fudge from the freezer.

• Allow the fudge to thaw at room temperature for about 30 minutes before serving.

• For a quicker thaw, place the fudge in the refrigerator for a few hours.

• Avoid storing fudge in the refrigerator for extended periods as it can cause the texture to become dry and crumbly.

• Keep the fudge away from strong odors as it can absorb them, affecting the flavor.

• If the fudge becomes too soft at room temperature, refrigerate it for a short time before serving to firm it up.

• Microwave Method: Place the vanilla fudge pieces on a microwave-safe plate. Heat on medium power for 10-15 seconds. Check the texture and heat for an additional 5-10 seconds if needed. Be cautious not to overheat, as it can cause the fudge to melt.

• Oven Method: Preheat your oven to 250°F (120°C). Place the vanilla fudge pieces on a baking sheet lined with parchment paper. Warm in the oven for about 5-10 minutes. Keep an eye on them to ensure they don’t melt.

• Double Boiler Method: Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water. Add the vanilla fudge pieces to the bowl and stir gently until they are warmed through. This method is gentle and helps maintain the fudge’s texture.

• Room Temperature Method: If you have time, simply let the vanilla fudge sit at room temperature for about 30 minutes to an hour. This method is the least invasive and helps retain the original texture and flavor.

• Baking dish: A flat, rectangular dish used to pour and set the fudge mixture.

• Parchment paper: Non-stick paper used to line the baking dish, making it easier to remove the fudge once it has set.

• Saucepan: A deep cooking pan used to combine and cook the sugar, heavy cream, and butter mixture.

• Candy thermometer: A specialized thermometer used to measure the temperature of the boiling mixture to ensure it reaches the precise 234°F (112°C).

• Wooden spoon: A sturdy spoon used for stirring the mixture constantly to prevent it from burning.

• Measuring cups: Tools used to measure out the precise amounts of sugar, heavy cream, and butter.

• Measuring spoons: Tools used to measure out the vanilla extract and salt accurately.

• Knife: A sharp tool used to cut the cooled fudge into squares.

• Cutting board: A surface used to safely cut the fudge into squares.

• Mixing bowl: An optional tool for mixing ingredients before transferring them to the saucepan.

Prepare ingredients in advance: Measure out the sugar, heavy cream, and butter before starting to save time during cooking.

Use a candy thermometer: This ensures you reach the precise temperature of 234°F quickly without constant checking.

Line the baking dish early: Have your parchment paper ready in the dish before you start cooking to streamline the process.

Cool in the fridge: Speed up the cooling process by placing the fudge in the fridge once it’s poured into the dish.

Cut with a hot knife: Dip your knife in hot water before cutting the fudge for cleaner, quicker slices.