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  • Five ingredients or fewer

Vanilla fudge

Vanilla fudge, photographed for Pinch of Mint

By Tom · Updated

Jump to recipe
  • About 20 min
  • Takes a bit of care

Learn how to make traditional vanilla fudge.

The recipe

Vanilla fudge

Vanilla fudge, ready in about 20 minutes and explained step by step.

  • 15 min prep
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Line a 23cm square tin with baking parchment and set to one side.

  2. Step 2

    Place all ingredients (except vanilla extract (1 tsp)) into a heavy based saucepan and melt together over a low heat.

  3. Step 3

    Once melted, bring mixture up to the boil and immediately turn down the heat to maintain a fast simmer. Stir the mixture every 30 seconds to prevent from burning on the bottom.

  4. Step 4

    When the mixture reaches 115°c - 118°c take the saucepan off the heat and leave to cool for 5 minutes. If you don't have a sugar thermometer, use the cold water test.

  5. Step 5

    ( Cold water test - Drop a small amount of the hot mixture into a glass of cold water. As it falls to the bottom, the syrup (170 g) cools and you should be able to form a firm ball with your fingers.).

  6. Step 6

    At this point add the vanilla extract (1 tsp) if using. Using a wooden spoon, beat the mixture until it cools and thickens. This can take some time but you will see the mixture change in texture and go from a glossy shine to a matt finish.

  7. Step 7

    Once the fudge becomes thick and difficult to beat with the wooden spoon, pour the mixture into the ready lined tin and leave to set.

  8. Step 8

    When set remove from the tin and cut into cubes.

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More vegetarian puddings and bakes

Questions people ask

How long does vanilla fudge take?

About 20 min from start to finish. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.