This fudge is delicious. It is delicious, simple, and creamy. If you want, try adding nuts, cranberries, or anything else!
| Servings: | 20 |
Ingredients
- 3 ¾ cups confectioners’ sugar
- 6 tablespoons butter
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 pinch salt
Instructions
- Grease a 9×5-inch pan; set aside.
- Mix confectioners sugar, butter, milk, vanilla, and salt in a 3-quart saucepan over low heat until mixture is hot and creamy.
- Pour into the prepared pan; refrigerate until fudge has set, about 2 hours. Cut into squares and store in an airtight container in the refrigerator.
Reviews
I used 3tbsp sweetened condensed milk, a splash of almond milk (it was getting a bit thick), and matcha powder. Gonna sprinkle crushed cashews atop.
Didn’t get hard like fudge should
This fudge turned out well, I followed the recipe except use a small amount of the mixture in a separate bowl and added 1 1/2 Tablespoon of peanut butter to it and that too was very tasty. Thanks I will be using this recipe again.
add almond milk for best flavor
It’s soft and won’t harden but otherwise it’s good
I was hopeful. I really wanted to like it, but it’s just too sweet. It needs something to dilute the taste of sugar.
Husband enjoyed it very much and others have called it good and not bad. very soft though, I highly recommend NOT using wax paper to make layers in a dish, you’ll either eat paper or end up throwing it away. Super easy to make though!
It’s not even worth a star at all. I made this “fudge” exactly how the recipe reads and I may as well have opened up a can of sweetened condensed cream and spread it out into a pan because that’s what it tasted like. It was left in refrigerator 24 hours to harden but never did. Maybe ingredients were omitted from the recipe, I don’t know but I do know, I will never make this again.
very good fudge ,added nuts and cranberries
I love the recipe. It is very easy to make and tastes great.
Not good. Can’t imagine where the 4 and 5 star ratings came from.
i been a cook for 45 years making tons of fudge over years i dont do reviews but this one is not good at all they need to work out details more on rescipe then repost at this point i wont try this ever again till its fixed
YummmO I made this Vanilla Fudge tonight. I was looking for something sweet to make, and not having alot of ingredients on hand at 5:00 AM, I looked up Vanilla Fudge because I thought I had enough ingredients for a simple, quick vanilla fudge. I made this one and it was easy, firmed up nicely .. and it tastes yummy. I put in the freezer for a little while and then in the fridge. I did add extra vanilla, but that is all extra. One thing I should say is that I used skim milk and it did not alter the recipe at all, although I do know whole milk or cream would have made it even better and creamier. I am just as happy with it like it is. I love it and would make it again. Thank you.
Did not harden. Tastes like butter and sugar. I never made fudge that didn’t harden until now. You always bring to a boil and boil until it hardens when you drop some in a cold glass of water. I knew this but followed the recipe anyway and viola mushy fudge.
I added coconut to it, and it was quite tasty
This fudge was good, but waaay too sweet. I don’t know what I did wrong, but the fudge was creamy.
This is a great recipe! I don’t know why everyone was saying this is bad. It’s very creamy, and there are perfect amounts of each ingredient. Tastes just like real fudge!
I think the problem people are having with the consistency has nothing to do with the recipe, but more to do with how long thei they’re cooking it. The sugar needs tie to break down. I cooked mine on medium heat, stirring constantly until I saw steam. Then I turned it down to low and stirred it until the consistency seemed to be more runny than creamy. I walked away for a second to put a dish in the sink, when I came back, the top had slightly crusted. I to that as a cue it was ready. I poured the majority into a small pyrex pan, and used a red gel did coloring with the rest. I drizzled that over top, and used a skewer to swirl it a little and give it character. I piped it in the freezer and within an hour it had set! Definitely mite of a fudge consistency than I expected from the reviews. All in all, it is pretty sweet, but if that’s what you’re looking for, this is great! ***note: I used REAL pure vanilla, not extract**
i have not tried this recipe
I was not sure how long to cook this recipe? I cooked it all together and poured it in my pan, I am not sure if it is going to set up. It was all creamed together when I poured it but not very thick. I am really hoping it sets up. Can someone tell me how long to cook the mixture? Also should it come to a boil? Thanks
This is the worst fudge recipe I have ever used. It as soon as I take it out of the refrigerator it starts to melt. I would not recommend this to ANYONE. Its grainy not creamy…its horrible.