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Vanilla Fudge

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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

Directions

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.

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Reviews

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How would you rate this recipe?
204
  • 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
    • ACX92632757
      30 MAR, 2019
      Step 2 wasn’t clear for me. Mine started boiling at about 238 degrees. I wasn’t sure whether to keep boiling for 10/15 minutes or if it was done once the boiling happened.
  • 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
  • MS10309123
    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

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