Easy Vanilla Bean Fudge

Creamy, smooth, sweet, buttery vanilla fudge, this is so easy to make and the perfect thing for an after-dinner treat! The Vanilla Bean paste makes it that little bit fancy.

HINT: To ensure your fudge sets completely, be sure to bring the mixture to a boil. Allow it to simmer for 5 – 6 minutes, stirring continuously.

20 Mins

24 Serves

4 Steps

Ingredients

395g can sweetened condensed milk
1 cup (220g) caster sugar
125g butter
2 tbsp (40ml/60g) Queen Glucose Syrup
1 tbsp Queen Organic Vanilla Bean Paste
2 teaspoons Queen Natural Vanilla Extract
200g white chocolate, chopped

Method

1
Grease and line a 16 x 26cm pan.
2
In a saucepan, combine condensed milk, sugar, butter and glucose. Heat on medium until butter is melted and sugar is dissolved, then bring to a boil. Simmer, stirring continuously, for 5-6 minutes.
3
Remove pan from heat, and wait for bubbles to disappear. Add the vanilla paste and extract and stir to combine. When vanilla is mixed through, add chocolate and stir until smooth and no chocolate lumps remain.
4
Pour into prepared pan, cool on bench for 2-3 hours before transferring to refrigerator. Cut into even pieces and store in refrigerator until ready to serve.

Recipe Note:
Stored in an airtight container, fudge will keep up to 2 weeks in the fridge and up to 3 months in the freezer.

Comments & Reviews

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I found it burnt on the bottom of the saucepan so when I was stirring it, it had all bits of brown throughout it. Was going to use this as part of my Christmas gifts but can’t as it looks terrible 😞 Be great to have any tips on how to avoid this.

Jo

Hi Jo! Oh no – this recipe can be a bit of a challenge sometimes! The best way to avoid this is to simply find the heat balance and make sure you’re stirring consistently. Thanks!

Eloise

Yummy, but mine didn’t set properly. It is okay in the fridge but softens when out. I found it burnt on the bottom of the saucepan. Do I need a heavier based saucepan for so much sugar on high heat?

Claire

The recipe was delicious. however it became a light caramel color. what do I have to do to ensure it is the same color as the picture

Jackie

Very easy and don’t need thermometer. Lovely silky texture.

Celia

Delicious & easy to make. I added a splash of baileys to it 😊

sharon

Can I substitute the white chocolate with milk or dark chocolate?

Sonya

Absolutely!

Queen Fine Foods

Would this set properly if I stirred raspberries through it or would it maybe have to be dried fruit?

Nadene

Hi Nadene! We haven’t tried this ourselves, but would imagine the boiling hot fudge mixture would cook the raspberries and be very hard to stir through, making it quite messy. Dried would probably be best! – The Queen Team

Queen Fine Foods

Loved this recipe