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Vanilla Fudge is rich, indulgent and absolutely amazing! This is going to be such a nice addition to your holiday sweet treats.

Vanilla is a classic flavor that is up there as one of the topped ranked favorites. It can be a nice change from chocolate. Try Delicious Vanilla Cupcakes, Vanilla Soft Serve Frozen Yogurt, and White Hot Chocolate.

Rich, indulgent Vanilla Fudge

Homemade Vanilla Fudge

This is the perfect solution for when you need something sweet, rich, and indulgent but you don’t want chocolate. Or maybe someone doesn’t like chocolate all together. Decadent and divine, this Vanilla Fudge will satisfy.

It’s a fairly simple, straight forward recipe and so easy to customize. You can really have fun with this recipe and create your own fun fudge. Smooth creamy and a wonderful delicate flavor. Divine!

White Chocolate Fudge Ingredients

A few ingredients make this indulgent dessert.

  • White Chocolate Chips: These can be found with the chocolate chips
  • Marshmallow Cream: Look for this in the baking section of your local store
  • Vanilla: It wouldn’t be Vanilla with this classic flavor
  • Sugar: White Sugar
  • Evaporated Milk: Adds the creaminess
  • Butter: Adds richness and flavor

Making Sweet and Tasty Fudge!

This is pretty simple but it takes time, and it’s worth it.

  1. Prep: Line a 8×8 pan with parchment paper or aluminum foil set aside.
  2. Place: In a medium bowl place the white chocolate chips, marshmallow cream and vanilla and set aside.
  3. Boil: In a medium saucepan add the sugar, evaporated milk and butter. Bring to a boil on medium heat and let it boil for 10 min, stirring occasionally.
  4. Pour: Pour the hot mix over the white chocolate chips, marshmallow cream, butter and vanilla.
  5. Mix: Whip in your mixing bowl until fully incorporated
  6. Set: Pour into the pan and let cool, place in fridge for a few hours till set.  Cut and enjoy.

Making the decadent Vanilla Fudge

Tips for Melt in Your Mouth Vanilla Fudge

  • Creaminess: Fudge gets it’s creaminess from small sugar crystals that form as you mix it while it cools. But be sure to allow it to cool slightly before you mix it. It should be about 230 degrees before you start to mix it. Otherwise large sugar crystals will form and result in grainy fudge.
  • Beat it:  For best results mix till almost set then pour into the pan.
  • Why does mine look darker? Don’t fret if your vanilla fudge isn’t white but more of a tan. This could be because of two things. The caramelization of the butter, sugar and evaporated milk. And if you used a dark vanilla extract. Both are totally normal and won’t change the flavor.
  • Store it: Fudge can be kept at room temperature or in the fridge. After about a week the fudge can begin to dry out and become crumbly. Make sure to wrap tightly and store in air tight container to help it not dry out.

Variations of White Vanilla Fudge

This is a beautiful recipe to customize to your needs or tastes. You can get really creative with it.

  • Nuts: Add cashews, almonds, walnuts, pecans or a mixture of all of the above if you love nuts.
  • Color:  Add food coloring to change the color to match your festivities from holidays to baby showers.
  • Dried Fruit: Add dried cherries or cranberries for a nice tart tang to your fudge
  • Candy: Crush candy canes (there are so many flavors now) you can really have fun with this one.
  • Cookies:  Stir in your favorite crushed cookies, from Oreos to Ginger Snaps, the possibilities are endless.
  • Flavorings: Change up the flavorings for a different flavor, try butter rum, lemon, almond or coconut.

Rich indulgent Vanilla Fudge

More Indulgent Fudge to Try

Fudge is great treat to make and take as gifts.

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Vanilla Fudge

4.67 from 3 votes
By: Alyssa Rivers
Vanilla Fudge is rich, indulgent and absolutely amazing! This is going to such a nice addition to your holiday sweet treats.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 Pieces



  • Line a 8x8 inch pan with parchment paper or aluminum foil and set aside. In a medium sized mixing bowl add the white chocolate chips, marshmallow cream, and vanilla.
  • In a medium sized saucepan add the sugar, evaporated milk and butter. Bring to a boil on medium high heat and let it boil for 10 minutes. I kept stirring mine occasionally with a wire whisk.
  • Remove from heat and pour the hot mixture over the white chocolate chips, marshmallow cream and vanilla. Stir with a spoon to incorporate. Then with an electric mixer, mix till almost set.
  • Pour into your prepared 8x8 inch pan. Place into the fridge for a couple of hours to set. Cut into 2 inch squares.


Calories: 335kcalCarbohydrates: 47gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 26mgSodium: 93mgPotassium: 130mgFiber: 1gSugar: 46gVitamin A: 224IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. I have tried twice to make this fudge and both times I have gotten burning on the bottom. I have lowered the heat both times. I switched pots. Why does it keep burning?

    1. You need a sauce pan that has a thick bottom to prevent it from burning. If you don’t have that then just make sure that you are using a wooden spoon so that you aren’t scraping the burnt parts and putting them back into the fudge.

    1. Oh no! Typically fudge doesn’t set because it doesn’t get hot enough when cooked. Did you make sure the mixture was boiled for 10 minutes?

  2. I have the ultimate sweet tooth. I can’t eat this stuff. It is sickeningly sweet. And in no way does it taste vanilla and I put in at least twice the amount called for. It might be better with something to cut some of the sweetness. But I won’t try it again.

  3. 5 stars
    Delicious. I cut the fudge into squares which I freeze for about 1/2 hour then I coat each with a thin layer of melted white chocolate. I press a toasted pecan half on top.

  4. 5 stars
    This was amazing! I added peppermint extract and crushed peppermint candy.
    I’m sharing this with my neighbors because I love sharing what I love to do. And It’s Christmas time and sharing joy is what I do. I’m also sharing the peanut butter one. and no bake cookies
    Love & Light from Oregon
    Stay Safe and healthy.