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Vanilla Fudge

203

A checkerboard of vanilla and chocolate squares nestled in paper candy cups in contrasting colors is a gift that's both beautiful and delicious.

Source: Martha Stewart Living, April 2006

Ingredients

  • 1 tablespoon cold unsalted butter, plus more for pan
  • 1 1/2 cups heavy cream
  • 3 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract

Directions

  1. Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, corn syrup, and salt into a medium heavy saucepan.

  2. Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.

  3. Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.

  4. Remove thermometer. Transfer bowl to a work surface and add vanilla extract. Using a wooden spoon, begin to gently stir mixture until it thickens, lightens in color, and loses its sheen, about 6 minutes.

  5. Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate until completely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces.

Cook's Notes

Fudge can be refrigerated between layers of parchment in an airtight container up to 1 week; bring to room temperature before serving.

Reviews Add a comment

  • frani1124gmail
    28 MAR, 2017
    To all those who didn't read through the recipe, in the ingredients it calls for 2 teas[filtered]s of vanilla which are added in in step 4.
    Reply
  • Nicky29
    31 DEC, 2012
    This is a good recipe very basic. I think it's called Vanilla fudge because the heavy cream gives off a vanilla taste but it could use a punch of vanilla. By the way not all fudge has chocolate in it.
    Reply
  • Nicky29
    31 DEC, 2012
    This is a good recipe very basic. I think it's called Vanilla fudge because the heavy cream gives off a vanilla taste but it could use a punch of vanilla. By the way not all fudge has chocolate in it.
    Reply
  • pas8288
    15 DEC, 2011
    this great except it didnt tell me when to put the vanilla in if it wasn't for BirdsandButtons review i wounldn't know
    Reply
  • Kellye8498
    14 AUG, 2011
    This is pretty good! It wasn't hard to make with a candy thermometer but I sure learned that I can NOT test this recipe for soft ball stage using the cold water method. It doesn't ever get to the soft ball stage that way...just by temp. Weird...but it worked out and now I have a really pretty pan of vanilla fudge in the fridge chilling until tomorrow morning when I get to cut it and eat it. My first fudge that I actually had to work at, lol! My peanut butter fudge is MUCH easier :)
    Reply
  • BirdsandButtons
    22 JAN, 2011
    I hate to sound petty....but I don't think it should be called "vanilla fudge" when there is no vanilla in it. This is a BASE recipe for "fudge." You can add any flavoring to the mix between step 2 and 3. For a true "vanilla" fudge, add 1/2 teaspoon vanilla extract for every 1/2 cup heavy cream you use in the recipe.
    Reply
  • Anahata56
    8 JAN, 2010
    This is a recipe for vanilla fudge--there's no chocolate or vanilla in it. If you want to make chocolate fudge, there is a recipe for that on this site also.
    Reply
  • mom2shorty
    12 FEB, 2009
    you didn't say what kind of chocolate to use and how much and how much vanilla.... Thanks Marge
    Reply