Feb 13, 2010
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Vanilla Cream Fudge

We based this recipe on one that appears in Peter Greweling's Chocolates and Confections (Wiley, 2010). For more Valentine's Day recipes, check out our guide.
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Vanilla Cream Fudge Enlarge Image Credit: Todd Coleman
MAKES ABOUT 64 PIECES

INGREDIENTS

4 cups sugar
1 cup milk
½ cup heavy cream
½ cup light corn syrup
1 tsp. kosher salt
1 vanilla bean, halved lengthwise, seeds scraped and reserved

INSTRUCTIONS

Grease an 8" x 8" baking pan with nonstick cooking spray and set aside. Stir together sugar, milk, cream, corn syrup, salt, and vanilla bean and seeds in a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer reads 238°. Pour mixture into a 9" x 13" baking dish and let cool at room temperature for 20 minutes. Scrape mixture into the bowl of a stand mixer fitted with a paddle and beat on medium speed until mixture is no longer glossy and is very thick, about 3 minutes. Immediately transfer to prepared baking pan and, using a rubber spatula, spread evenly over the bottom of pan; let cool to room temperature, at least 4 hours. Cut into 1" squares and serve.

Ratings & Reviews (1)

Great flavor, great recipe. The first time I made this, it didn't set up. I must have jumped the gun taking it off the heat. If yours doesn't set up, it makes a very good icing!
Vanilla Cream Fudge Reviewed by SFORZANDO23 on . Great flavor, great recipe. The first time I made this, it didn't set up. I must have jumped the gun taking it off the heat. If yours doesn't set up, it makes a very good icing! Rating: 4

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