Satisfy your sweet cravings with this delicious and easy vanilla fudge recipe. Everyone enjoys this tasty treat and it can be made in no time.
Fudge is a great treat to make for the holidays. Christmas in particular is a great time, you can be nice and give away as a delectable gift or bring to the office for a sweet treat.
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Groceries you'll need: Ingredients
- White Chocolate Chips
- Mini Marshmallows
- Granulated Sugar
- Half and Half
- Pure Vanilla Extract
- Salted Butter
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Line an 8x8" baking dish with parchment paper.
- Step 2: Add the butter, sugar and half and half to a saucepan and bring to hard ball stage (237°F). Stay close by, it can boil over.
- Step 3: Add the marshmallows, chocolate chips and vanilla extract to the bowl of a mixer.
- Step 4: Pour the sugar mixture over the chocolate chips and mix until totally melted.
- Step 5: Pour into the baking dish and use a spatula to smooth the surface.
- Step 6: Allow to cool for a few minutes then place in the refrigerator for 1-2 hours.
Hint: When cooking the sugar butter mixture the pot will keep trying to boil over. Stay close by, stir the pot, remove from the heat if needed every now and then. It will get to the temperature you need, be patient.
Recipe variations and substitute ideas
- Heavy Cream - instead of half and half.
- Unsalted Butter - if you'd rather add a pinch of salt yourself.
Recipe Troubleshooting
- My fudge didn't set - if your fudge doesn't set no matter how long you leave it - even add to the freezer - then you weren't successful at reaching the hard ball stage when cooking the sugar. It's important to use a candy thermometer, or you can use the water method, where you drop a drop into a glass of water. When you remove the bead of candy and roll between your fingers and it is firm. Then it's ready.
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Necessary gear: Equipment
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It's super easy to make this fudge. All you'll need is a saucepan to cook the sugar mixture. A candy thermometer and an 8x8" dish, and a mixer. If you don't have a stand mixer it's ok, you can use a regular electric mixer.
I have more information in the recipe card below.
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How to store leftovers
Once the fudge has been made, and cut, store in an airtight container, lined with paper towels, for 1-2 weeks at room temperature.
You can freeze fudge. Add to a freezer safe container and freeze for up to 6 months.
Mel's kitchen notes
You'll get a longer shelf-life if you store the fudge in a refrigerator. Allow to warm up a little before enjoying or it'll be too hard.
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Vanilla Fudge
Video
Equipment
- 1 4.5 Quart Pot
Ingredients
- 24 Ounces White Chocolate Chips
- 1 Cup Mini Marshmallows
- 2-½ Cups Granulated Sugar
- 1-½ Cups Half and Half
- 1 teaspoon Vanilla Extract
- ½ Cup Unsalted Butter salted
Instructions
- Line an 8x8" Baking dish with wet parchment paper.
- Add the marshmallows, white chocolate chips and vanilla to the bowl of a stand mixer and do a few turns to combine.24 Ounces White Chocolate Chips, 1 Cup Mini Marshmallows, 1 teaspoon Vanilla Extract
- Add the butter, half and half and sugar to a medium saucepan. Apply medium high heat and bring to a boil. Be careful here as it will try to boil over. You have to stand close by, stirring often, to keep the mixture from boiling over. Wait for the mixture to get to 237°F (hard ball stage).2-½ Cups Granulated Sugar, 1-½ Cups Half and Half, ½ Cup Unsalted Butter
- Remove from the heat and pour over the chocolate chips while mixing on low.
- Once combined, pour this mixture into the baking dish lined with parchment paper. Smooth over with a spatula and allow to cool a little then finish off in the refrigerator for 1-2 hours.
- Cut into 1" squares.
Notes
Nutrition
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