Vanilla Cream Fudge
We based this recipe on one that appears in Peter Greweling's Chocolates and Confections (Wiley, 2010). Get the recipe for Vanilla Cream Fudge ». Todd Coleman

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.

Yield: makes 64 pieces


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


  1. 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.