Soft & Creamy Vanilla Fudge

Proper, traditional, soft & creamy real vanilla fudge.

That’s what we’re talking about today. It’s taken a lot of time and a lot of flaky, grainy, unpalatable batches of supposed fudge to find the winning recipe. One thing to be clear about from the start is this is fudge, not tablet.

I’m sure I’m not the only one to have made that mistake when searching for the magic method to deliver creamy fudginess so let me explain. Tablet is a Scottish confection which uses double the quantity of sugar that fudge does but otherwise, the method is often very similar.

Problem is, if flaky, crumbly textures make your teeth itch like mine, then you are going to be disappointed in the extreme! There are plenty of recipes out there for tablet and many, many lovers of the stuff but for me, the perfect fudge is soft and luscious, without a grain in sight.

I want my fudge to melt in the mouth like butter, but have more substance – it should be creamy, rich and make you groan with pleasure as you eat just one more chunk. Fatal mistake, there is no such thing as only one more chunk of fudge…

If you have ever Googled or rooted around Pinterest looking at glorious images of fudge of every possible flavour, with additions such as chocolate, crumbled cookies, marshmallows, fruit, nuts you name it, the combinations have been well documented.

Learn how to make perfect Soft & Creamy, Dreamy Fudge!Click To Tweet

Problem is, the word “fudge” has been sullied and now is awarded to confections which include microwaving chocolate and condensed milk together then leaving it to set, or doing the same in the slow cooker or adding a few extra bits like butter and more sugar on the hob.

Now it isn’t to say that these aren’t delicious sweet treats, it’s just that after you’ve made as many batches as I have that you’ve had to give away after your first chunk as the texture is all wrong for you, then you’ll see why the pedant in me emerges and I become rather fussy!


Soft & Creamy Vanilla Fudge-2


Traditional fudge is a mix of demerara sugar, double cream, a little liquid glucose and butter.  You heat it to the soft ball stage, which is between 113-118˚C (I take it off at 116˚C to prevent it overheating) then allow to cool down a touch before you beat the bejeezus out of it. This helps align the sugar crystals and lays the groundwork for a perfectly set fudge.

If you have a stand mixer, the manual labour intensity is minimal – use the flat beater/K-beater attachment and if you have a metal bowl, use that rather than a plastic one as fudge is hot, hot, hot!  You can simply beat it with a wooden spoon if not, scraping up the bottom and sides to make sure every last little bit gets a sound thrashing or you will have grainy bits in your fudge (grains make Hulk angry!).

I go off piste only to add a little milk to my double cream, mostly because cream is sold in 300ml pots in England and it makes me happy to not have to open another pot. It makes the fudge only ever so slightly less rich but let’s be honest, it otherwise plenty rich enough with all that sugar and butter!

If you want to be extra decadent then you could use a small pot of clotted cream (usually 227g each) and make up the volume with double cream or milk. It will possibly be the creamiest confection you’ve ever had. This recipe is pretty plain bar the addition of a little vanilla extract (have you ever made your own?) but it is an excellent base to add-in whatever additions you like.  Just do so as soon as it’s reached the correct texture to scrape into the tin and bare in mind, chocolate may melt a little as it is still going to be around 60˚C at this point.

My top tips for fudge making are:

  • Have your butter, cream and milk at room temp before starting
  • Use a trustworthy thermometer – I’ve never found a more reliable and instant-read than my Thermapen they are around £36 in most places and can be used for confectionery as well as meat so you’ll get your money’s worth quickly
  • If you can use a stand mixer to beat it, then do so!
  • The liquid glucose really does help with the texture, don’t be tempted to skip it (you may substitute this for light corn syrup in the US)
  • Never, ever, ever leave the fudge unattended as it cooks as molten sugar is dangerous and will scald you
  • Don’t be tempted to leave the fudge to beat in your mixer as you may go beyond the point of no return, whip in too much air and have grainy fudge (been there, done that!)
  • Don’t refrigerate your fudge – cover with a clean tea towel and leave to cool on the countertop overnight – it’s too moist in the fridge and it won’t set.
  • Fudge will keep in an airtight tin for up to 2 weeks (if you don’t eat it all before then!)

Enjoy! xxx

Yield: 40 pieces

Soft Creamy Vanilla Fudge

Truly soft and creamy, real vanilla fudge - not a grain in sight! This is the best base recipe to start from to create new flavours too.
Prep Time 10 minutes
Total Time 10 minutes


  • 450g demerara sugar
  • 100ml milk
  • 300ml double cream
  • 50g butter
  • 1 tbsp liquid glucose
  • Seeds from a vanilla bean or 1 tsp of extract


  1. Line an 8x8 inch square tin with greaseproof paper.
  2. Place all the ingredients in a deep saucepan - you need room to let the boiling fudge bubble up during cooking.
  3. On a medium-high heat, bring the fudge to a temperature of 116˚C. Keep the thermometer submerged in fudge throughout. Stir all the time scraping up the bottom regularly to prevent it catching and be careful - it will scald you it's so hot.
  4. Take off the heat and leave to stand until temperature reaches 110˚C.
  5. Stir in the vanilla. At this point, transfer to the bowl of a stand mixer and using your flat beater, start beating slowly building up the speed to medium and watch the fudge - you are waiting for it to turn matte and thicken quite considerably.
  6. As the mixture cools and you beat it to prevent crystallisation, you'll hear the stand mixer motor start to struggle. Stop beating to check the temperature - once it is at 60˚C it is read to scrape into your prepared tin.
  7. Leave to cool and set over night at room temperature. Cut into squares as big as you like.


When beating your fudge, you want to stop before you incorporate so much air it starts to become grainy and crumbly. I don't recommend leaving the fudge unattended at any point in this recipe (both in the cooking and the beating) as it could bubble over and burn you or you could miss the perfect stopping point for creamy, smooth, soft fudge!

I recommend doing this in a stand mixer but you can do it by hand - it will take a lot longer though and give your arms one heck of a workout!

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!


Like this post? Then why not try these related recipes:


  1. frances Auty 19th September 2015 at 10:34 am - Reply

    I’m totally going to make this. I’ve only ever made tablet (being the good Scot that I am) but I’m half Cornish and I’m thinking clotted cream is the way to go for me. ?

    • Just Jo 19th September 2015 at 10:35 am - Reply

      It’s your destiny Frances! Go forth and fudge 😉

  2. Sophie 22nd September 2015 at 5:04 pm - Reply

    You’ve convinced me to get a thermapen! I hadn’t realised that they weren’t too expensive. That fudge looks great, a good way to test out the thermapen too – must give it a try 🙂

    Sophie Loves Food | Recipes & Reviews

    • Just Jo 23rd September 2015 at 7:38 am - Reply

      They used to be outrageously expensive Sarah but Amazon have had them at £36 for over a year now 🙂

  3. Paul Sanderson 7th December 2016 at 2:53 am - Reply

    Hi Jo, my wife, and love fudge + we are big slow cooker fans, we have 2 young children we find it makes our lives so much easier.

    We have just posted up our own slow cooker fudge recipe but we would love you to try it out and see what you think.

    • Just Jo 7th December 2016 at 7:48 am - Reply

      Hi Paul. I have made fudge in that manner before actually – I hope you find time to try my method too!

  4. Lori-Anne 22nd April 2017 at 5:50 am - Reply

    I decided to try this recipe after browsing many online and I am extremely satisfied! I didn’t have cream on hand so I used evaporated milk instead, and I didn’t have a thermostat so I had to do the soft ball test in ice water.
    At one point I thought it was ruined because it was taking so long to thicken, I even contemplated adding more sugar.
    I’m going to get all that I need and try this again. This is some awesome melt-in-your-mouth fudge!

    • Just Jo 22nd April 2017 at 8:41 pm - Reply

      That’s so wonderful Lori-Anne! I’m so delighted it worked for you even without the cream and thermometer. It will be much easier for you with a thermometer. So happy you enjoy it as much as I do! x

  5. Linda 13th May 2017 at 4:21 pm - Reply

    I don’t have glucose, would like to make your fudge today, and won’t be able to get out to buy some. Can you suggest a substitution?

    • Just Jo 13th May 2017 at 7:02 pm - Reply

      Hi Linda! I hope I’m replying in time for you to make the fudge. The glucose is important with regard to the structure of the fudge but it’s not an absolute deal breaker. Just use the same amount of sugar as you would have used the glucose and carry on. It may be slightly less creamy but fingers crossed, very good still! Hope that helps x

  6. Buzybee 27th June 2017 at 9:06 am - Reply

    I’ve made fudge using this recipe a few times now and wouldn’t bother looking for another recipe as this makes perfect soft creamy fudge every time.

    • Just Jo 27th June 2017 at 9:35 am - Reply

      Oh! That is so wonderful to hear Carol! Thank you so much for your lovely comment. And I am so pleased (as a fellow previously frustrated fudge maker) that you have finally mastered it! Happy fudge making 😀 x

  7. Jenny 12th July 2017 at 1:15 pm - Reply

    Ive tried chocolate fudge with this recipe both cocoa powder and chocolate now both times its greasy …. Is it because I’ve added the chocolate too soon after it’s ready to be beaten and not when it’s a lot more cooler ? Frustrating

    • Just Jo 12th July 2017 at 3:37 pm - Reply

      Hi Jenny – adding chocolate to traditional fudge is really, really tricky! Believe me, I’ve tried many a method and in the end, I go back to the cheat’s versions using condensed milk that simply involve melting all the ingredients then letting them set (which is never as firm a set as you get in this traditional fudge recipe). That being said, have you seen my Butterbeer Fudge recipe? I use white chocolate in that and it works a treat. I know lots of people say they use the cheapest chocolate in baking or confectionary making but I must say, I always stick with my Callebaut white choc for fudge as it’s excellent quality and therefore more stable. You wouldn’t believe how many Terry’s chocolate oranges I went through before I gave up trying to melt them down and make a proper traditional fudge with them lol! I hope some of this waffling on was helpful x

  8. Kayleigh 3rd September 2017 at 9:59 pm - Reply

    I don’t know what I’m doing wrong but I cannot seem to get rid of those grains! It’s not awful, but I can feel those tiny sugar crystals at the roof of my mouth when I eat a piece. It looks great and is super soft, but what could I be missing? All the ingredients are identical (no substitutes), I have a sugar thermometer and all the right tools. I’m completely bashing it by hand at the end for a good 10 minutes and the mixture becomes matte. Could it be how I heat it? It says medium-high, but is that straight away or do I need to cook it on low while everything melts? Hoping you can help! 🙁

    • Just Jo 11th September 2017 at 8:31 pm - Reply

      Hi Kayleigh, I’m so sorry I haven’t been able to get back to you sooner. It sounds like you are doing the right things. I think there will always be a teeny, weeny, little bit of graininess to fudge no matter how you make it but it you’re talking like crystals of sugar then that can be improved on.
      When you heat the fudge ingredients, one thing to watch out for is little crystals of sugar on the sides of the pan. If you have a pastry brush, dampen it lightly and brush them down as they form into the fudge (stop the brush short of immersing it in the actual mixture) and that should help.
      Also, do keep on beating it until it’s very stiff. It needs a good pummelling to make it smooth! I hope that helps x

  9. Tracey Mcphee 27th November 2017 at 11:36 pm - Reply

    Well l got the flavours but got the grain too. Inedible. I used my silo one spatula but scraped the sides as l stirred l think that could have turned into all crystals. I shall get more Debra and have another shot without scraping the sides. I read the comments after l had made it. Silly me.

  10. Casper 11th December 2017 at 8:12 am - Reply

    I Want to try this recipe, but am unable to find liquid glucose in the US. I can buy it on Amazon, but wanted a very small amount to test the recipe, before committing to purchasing the large containers available there. I did read online that extra light corn syrup could be used in place of liquid glucose in recipes. Do you think that would be an option here? I know your recipe Sara us no substitutes, but I really would like to make this….

  11. Casper 11th December 2017 at 8:13 am - Reply


    Says to use no substitutes….**

    I wasn’t able to find a way to edit my previous comment

    • Just Jo 11th December 2017 at 9:26 am - Reply

      Hi Casper and thank you for your comments. Actually, you are right and funnily enough, I have only learned very recently myself that you can substitute light corn syrup for liquid glucose because biochemically, they behave the same way. You should be ok to try it with that and only if you go on to make lots and lots of fudge might you want to go on and buy a big tub off Amazon. HAppy fudge making!

  12. Chloe 23rd December 2017 at 2:41 am - Reply

    If using clotted cream when you say make the volume up do you mean put the clotted cream into a jug then add milk until it reaches 300ml.

    • Just Jo 23rd December 2017 at 9:10 am - Reply

      Yes, dollop it onto a jug and pour in enough milk to come to the 300ml mark Chloe x

  13. Amy Gallagher 23rd December 2017 at 3:36 pm - Reply

    Thank you so much for this recipe. I made it last week and it’s absolutely outstanding. Just about to make another batch ready for a family Christmas

    • Just Jo 25th December 2017 at 12:07 am - Reply

      You’re more than welcome Amy, thank you so much for your wonderful review.
      Merry Christmas to you xxx

  14. Callum Holmes 3rd March 2018 at 1:07 am - Reply

    I made this tonight do not have demerara sugar, cream or glucose syrup. So I substituted the ingredients with white granulated sugar, full fat greek yogurt and golden syrup. Its actually came out lovely. Many thanks.

  15. Mike S. 9th March 2018 at 1:32 am - Reply

    I wonder if there’s a typo in the recipe. All the info I can find on fudge says to cool to 110F (44C) before beating/stirring. This is necessary to keep the sugar crystals small for a smooth texture. When I cooled to 110F I had very good results. This might explain why some people have gotten a grainy texture.

    • Thomas 24th October 2018 at 3:23 pm - Reply

      Hi Mike.

      I’m wondering about that, too. All other sources says to cool to 110F before beating … I wonder if the author has anything to say?

    • Thomas 2nd November 2018 at 10:00 am - Reply

      Just to follow up on my earlier comment: I’ve tried cooling to 110C and beating to 60C multiple times with perfect results now. On the other hand, when I’ve tried cooling to 43C before beating, I’ve ended up with crumbly messes. Sometimes I suspect that its an error in other receipes, since 43C = 110F … coincidence?

      I don’t even know how to beat when reaching 43C … at 60C it is already hard to beat (but maybe this is due to the beating … maybe the fudge is easier to beat if has cooled to 43C undisturbed).

  16. Marzinno 15th March 2018 at 9:20 pm - Reply

    The deliciousness of this recipie will haunt my dreams forever …
    So perfect…
    I had to use full fat vanilla yougurt .
    No access to double cream …
    Came out so so good ….
    As long as you follow correctly and pay attention while in the mixer don’t fridge it …
    What can I say …read the recipe …
    Thank you so so so good …….

  17. hannah 15th May 2018 at 11:45 am - Reply

    I made this last night. Very creamy and after ten minutes in my kitchen aid food mixer it began to go matte and thicken up. I left it over night to harden but it didnt harden really, its not runny but i know it should be firmer, any suggestions please. should i have beaten it more, im using a manual thermomtor which i bet is not 100% accurate, could it be that maybe i didnt heat it enough??

    • Just Jo 18th May 2018 at 12:31 pm - Reply

      Hi Hannah – I would bet in it being the thermometer. My first one was absolutely useless, so inaccurate and slow to read. The Thermapens are fantastic though and worth saving up for! Although you can get them around £20 these days, a lot cheaper than when I bought mine.

  18. Lorri 12th July 2018 at 11:12 am - Reply

    Nice consistency but way too sweet for our liking.

    • Just Jo 13th July 2018 at 3:05 pm - Reply

      Ah, that’s the point of fudge I’m afraid – it’s crazy sweet! Glad you liked the consistency though 

  19. Mona 17th September 2018 at 7:55 pm - Reply

    I am so optimistic about this recipe! I’ve been having so much trouble with vanilla fudge, there’s just something about it that makes it more difficult than any other flavour. I’ll report back in the next couple days. Fingers crossed!!

    • Mona Chappellaz 21st September 2018 at 8:54 pm - Reply

      Reporting back! The only demerara sugar I could get was very dark brown, and I wasn’t looking to make brown sugar fudge… So I used a 1:2 ratio of the brown to white sugar. I followed the rest of the recipe and it turned out very creamy, so that was great! I later tried it again with only white sugar and it was also very creamy. I think the additional fat in this recipe is what causes the creaminess, rather than the type of sugar.

      Thanks for all the great idea!

      • Just Jo 22nd September 2018 at 7:54 am - Reply

        You’re more than welcome Mona, and I’m so glad you enjoyed the recipe and found it successful. Thanks for letting us know and reporting back! x

  20. Thomas 25th October 2018 at 6:50 am - Reply

    Tried out this recipe last night and the fudge turned out creamy and soft. I followed the recipe to the point (I was especially worried about when to beat, since other sources say to wait until the fudge is 43 ˚C. But I beat at 110 ˚C (after cooling down from 116 ˚C) all the way down to 60 ˚C, and it turned out smooth).

    Now, I have a question: The fudge is very soft – it stays in shape, but is still soft to the touch, perhaps a bit more than I like. Is there any way to get a chewier fudge, more like the one you buy at stores? I think about heating the fudge above 116˚C, but I’m afraid that will just make it brittle. Could I add something to the fudge, that would give it that more firmer structure? Starch? Any suggestions are appreciated.

    Anyway, thanks for sharing the recipe. It’s a very good one (I’ve tried a few).

  21. Charlotte 27th October 2018 at 3:09 am - Reply

    I live in Canada & I use maple syrup rather than glucose for the same reason: it helps stop the reversion to crystallization. Other than that, my recipe & technique is surprisingly similar to yours. I use dark brown sugar instead of Demerara, i use whipping cream (which may be the same as double cream – not sure – 35%b.f). I too use a s/s bowl for the beating, it helps you resist the temptation to scrape down the sides of the pot which will lead to graininess. I use only a wooden spoon and I’m going to measure 60°c as the stop point – usually I just go by when it stops looking shiny. I think this is an excellent recipe with lots of good tips. I use a cdeep fat fryer thermometer. It’s a bit unweildy but it’s accurate and has ‘soft ball’ and ‘hard ball & other settings printed on it. Cad$10. at the grocery store. It is great in that it clips to tge side of the pot and can slide out of my way and has a stay cool handle.

Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.