Vanilla fudge in a gift box

Vanilla fudge

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(41 ratings)

Prep: 10 mins Cook: 40 mins Plus overnight cooling

A challenge

Cuts into 36 pieces

Homemade fudge makes a fabulous gift wrapped up for Christmas or any special occasion. Our recipe for these buttery sweets is well worth the effort

Nutrition and extra info

Nutrition: per piece

  • kcal118
  • fat7g
  • saturates4g
  • carbs13g
  • sugars13g
  • fibre0g
  • protein0g
  • salt0g
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  • 450g golden caster sugar
  • 400g double cream
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp glucose syrup
  • 1 tbsp vanilla bean paste



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…


  1. Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.

  2. Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup – if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft ball stage.

  3. Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.

  4. Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture (see 'fudge know-how', below).

  5. Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. Cut into bite-sized pieces and pop in a box to give as a present. Will keep, in a sealed container, for up to 2 months.

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Comments, questions and tips

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11th Jun, 2014
Can you use single cream instead if double cream.?
2nd May, 2014
I made this recipe last night. I followed the comment below about bout stirring it at 110F not C, when I started to beat it all the butter came out and I had to tip it out 3 or 4 times! It was also like a taffy consistency. I put it in a brownie tin and by the time it had fully cooled in the morning it was really good as I had hoped. Does anyone know why the butter came out of the mixture?
4th Jan, 2014
If you're wondering how to get totally smooth fudge, google "fudge science super saturated" and you'll find that the fudge should cool to 110F (43C) NOT 110C! When left to cool to 43C before stirring, a wooden spoon will cut through the fudge giving a mirror-like surface. Keep stirring until the colour lightens, then pour out to set. I like both the totally sooth fudge (not stirring until 43C) and the slightly crystalline fudge you get from stirring when very hot (e.g. this "good food" recipe and the carnation recipe) - your choice.
23rd Dec, 2013
Fantastic recipe! Think it'll be a big hit in my Christmas hampers. Will make it in double batches from now on.
8th Dec, 2013
I am french and love vanilla fudge overall . I tried two different recipes and throw away the results . This recipe is just perfect and the fudge tastes like the one I found at Harrods's . Thank you .
6th Dec, 2013
The first time I made fudge it was a complete disaster. But have totally nailed it with this reciepe. Already planning to do another batch for my Christmas hampers. Yummy!
21st Nov, 2013
Wow! This is a great recipe, the tip about beating at correct temperature explains why my fudge has never been this good before.
16th Dec, 2014
Have made various times using dried strawberries and raspberries. Tastes divine. Might try new flavours this year but these are divine. Added when putting into tin.
18th Sep, 2013
Made fudge from a similar recipe from a cook book I own, but the end of the recipe was vague "beat until a grainy texture is reached"!! How long? Was my cry. So popped on here and although I don't have a thermometer it gave me the info I needed that it needed to be thick and lost the glossy shine (as instructed from my recipe, I cooked it for 35 mins for it to reach the softball stage - testing in a bowl of cold water). I could probably have beaten it a bit more but my kids were starting to throttle each other. It is now sat looking at me, only been cooling for a couple of hours, had 2 pieces already - oh dear ;)
11th Aug, 2013
I've struggled to make fudge in the past without it burning horribly on the bottom of the pan. I had no problems at all with this recipe, it seemed to come together nice and easily. The end result was great, absolutely smooth, silky and delicious fudge! I will definitely be making this regularly to give as presents for people.


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