Vanilla Fudge

Vanilla Fudge Recipe

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Anna Vandenhazel


I found this recipe on the back of a package of Guittard white baking chips nearly 25 years ago, and it's the only fudge recipe I've used since. Half of a 12-oz can of evaporated milk is used, and I always make 2 batches so the other half isn't wasted.

You don't have to use vanilla chips, just about any flavor will do but I don't recommend butterscotch - the flavor is TOO strong. At Christmas I like to use green mint chips and "Log Cabin" red cherry chips which I can only find at Target.


★★★★★ 1 vote

variable, makes 64-81 pieces
5 Min
15 Min
Stove Top


  • 3/4 c
    evaporated milk
  • 1-1/2 c
  • 1/2 tsp
  • 1 Tbsp
    corn syrup
  • 2 Tbsp
    butter, cut in tiny bits
  • 1 c
    chopped nuts (optional)
  • 1 pkg
    vanilla baking chips (12 oz)
  • 2 tsp
    vanilla extract

How to Make Vanilla Fudge


  1. Bring milk, sugar, salt and corn syrup to a boil. Continue boiling for 10-11 minutes or until temperature reaches 230-234 degrees (thread stage) on a candy thermometer.
  2. Add 2 Tbsp. butter, then stir in remaining ingredients until chips are melted.
  3. Pour into 8- or 9-inch square baking pan lined with waxed paper and chill for 1 hour.
  4. Cut into 1-inch squares.

Printable Recipe Card

About Vanilla Fudge

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids

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