Vanilla Fudge – a delicious recipe with milk, caster sugar, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease an 18cm square cake tin.
2
Put the milk, sugar and butter in a heavy based pan and heat slowly stirring all the time until the sugar dissolves and the butter melts.
3
Bring to the boil for 15-20 minutes stirring all the time.
4
When it reaches the soft ball stage (115C on a sugar thermometer or if it forms a soft ball when put in cold water) remove from the heat and stir in the vanilla extract.
5
Cool for 5 mins.
6
Beat with a spoon for a few minutes until it begins to thicken and the gloss dissapears.
7
Pour into the tin and leave to set at room temperature (do not put in the fridge).
8
Once set, cut into small squares and put in a sealed container.
567
kcal
Calories
23
g
Fat
92
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 300 ml milk, 350 g caster sugar, 100 g unsalted butter, 1 teaspoon vanilla extract.
Yes, Vanilla Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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