This Guyanese vanilla fudge recipe combines milk, butter, sugar, and vanilla for a decadently smooth and creamy treat. Learn how to make vanilla fudge with the perfect consistency and flavor using just a few simple ingredients and techniques from a pro.
The Best Vanilla Fudge Recipe
When it comes to vanilla fudge recipes, this one comes out on top. I learned from my aunt, a former Carnegie School of Home Economics in Guyana. She has made this fudge so often she knew exactly when it was ready, without checking the thermometer.
But she checked and tested the fudge in water just for my satisfaction. Fudge making is a science and I’m here to walk you through it, step by step with simple instructions. You may not have the same expertise as my aunt, but I guarantee that you can make this easy vanilla fudge recipe too!
- The Best Vanilla Fudge Recipe
- Why You’ll Love This Guyanese Vanilla Fudge Recipe
- Ingredients for Vanilla Fudge
- How to Make Vanilla Fudge
- Final Steps in Fudge Making
- Using a Stand Mixer to beat the fudge!
- Setting the Vanilla Fudge
- Vanilla Fudge Recipe Substitutions & Variations
- Equipment
- Storage
- Tips for the Best Vanilla Fudge
- How to tell when Guyanese Vanilla Fudge is ready?
- Frequently Asked Question
- Guyanese Vanilla Fudge Recipe
Why You’ll Love This Guyanese Vanilla Fudge Recipe
- Easy: With just a few simple ingredients, you can have tasty Guyanese vanilla fudge bars in about an hour.
- Traditional: We don’t use the microwave or white chocolate chips. This traditional vanilla fudge recipe involves some mixing and churning. It’s a labor love and the end result is so much better!
- Indulgent: Rich and decadent, vanilla fudge is a welcome change from chocolate fudge, with a delicately sweet, warm taste. Just one bite and you’ll be in buttery bliss!
Ingredients for Vanilla Fudge
This recipe is made with just a few pantry staples.
- Evaporated milk: This adds a creamy quality.
- Condensed milk: This is much thicker than evaporated milk and is sweet.
- Brown sugar: This sweetens the fudge. If you live outside of Guyana, I highly recommend Demerara sugar, turbinado sugar or light brown sugar as a last resort. Did you know that regular American brown sugar is just granulated sugar with molasses added to it? Click here to learn more.
- Water: This is used to thin out the fudge mixture.
- Butter: Use salted room temperature butter.
- Vanilla extract: This enhances the overall taste with a warm vanilla flavor.
See recipe card for quantities.
How to Make Vanilla Fudge
Combine evaporated milk, condensed milk, brown sugar, and water in a large saucepan and mix together until all the sugar has melted. Then place the saucepan on medium heat and bring to a slow boil. Do not stir before the mixture boils.
Stir continuously in a figure 8 motion, going around the sides and down the middle. Boil the mixture until it forms a soft ball or comes to 235 degrees Fahrenheit.
Let the mixture come up to a slow boil on medium heat without stirring it, this should take from 10 to 15 minutes. Once it starts to boil reduce the heat to medium-low and stir it occasionally to prevent the mixture from burning.
When I first started making this vanilla fudge recipe, I would stir it constantly but over time I learned that at the right temperature I only needed to stir it occasionally. If you have a really deep pot, you can keep it on medium heat, but if using a shallow pot if the temperature is too high it will boil over.
Final Steps in Fudge Making
The fudge is ready when it reduces down to a thick caramel looking mixture and is at the soft ball stage. If you taste the fudge at this stage it will taste a lot like toffee, but have no fear it is the beating that crystalizes the sugar and brings the fudge to that creamy texture that is synonymous with fudge.
At this stage I typically add two tablespoons of butter and mix it into the fudge until it completely melts. Then I allow the fudge to cool for about 5 minutes, then start to beat (constantly mix) the fudge with a wooden spoon. This will take anywhere from 10 to 15 minutes, of constant stirring to crystalize the sugar and get that fudge consistency.
Using a Stand Mixer to beat the fudge!
If you’ve ever beaten fudge with a wooden spoon then you know the task can be quite daunting and tiresome. Now I beat my fudge in my stand mixer. Simply pour all the hot fudge into the bowl of your stand mixer and beat for 5 minutes on Speed 2. Stopping halfway to scrape down the sides of the bowl with a rubber spatula. Just look at that gorgeous texture!
Setting the Vanilla Fudge
Once you’ve achieved the desired texture while beating the fudge, pour it into a baking dish lined with parchment paper. Here I am using a 3 quart pyrex baking dish. Use a rubber spatula or the back of a spoon to smooth the fudge out.
Then after the fudge has cooled for about 15 minutes cut it into desired pieces, then allow the fudge to cool completely before removing from the pan and separating.
Vanilla Fudge Recipe Substitutions & Variations
- Fun Add-Ins. After pouring the fudge, consider adding walnuts, pecans, cherries, marshmallows, sprinkles, or swirls of caramel for additional flavor. Some Guyanese people add peanuts but I don’t prefer them.
- Flavor. Instead of vanilla extract, you can use lemon extract or almond extract.
- Vanilla Fudge Without Condensed Milk. Use light corn syrup and heavy cream as an alternative to condensed and evaporated milk.
Equipment
- Large Saucepan: Use one large enough that when the fudge starts boiling, it won’t spill out or over!
- Wooden spoon or a silicone spoon: To mix the fudge.
- Candy thermometer: I get it. Your grandmother didn’t use a candy thermometer but even the most skilled candy makers use thermometers. Eye balling it as a beginner, you are bound to make mistakes. These are cheap and worth the investment.
- Rubber spatula: This is used to smooth the fudge out.
Storage
This vanilla fudge recipe makes about 16 pieces. Wrap leftovers in wax paper then store it in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze it for up to 3 months.
Tips for the Best Vanilla Fudge
- Mix well when combining the milk and sugar to the saucepan, until all the sugar dissolves. This step is very important because if you don’t mix it together well, some of the sugar and condensed milk may sink to the bottom of the pot and burn when you start to heat up the mixture.
- The fudge must come to a boil to reach the target temperature of 235°F.
- Prevent grainy fudge by stirring frequently as it cools down (after the boiling stage).
- If you don’t intend to serve the fudge immediately, don’t slice it. Otherwise, it will dry out faster.
- Depending on the ingredients used, your vanilla fudge will vary from pure white to golden brown. That’s totally fine.
How to tell when Guyanese Vanilla Fudge is ready?
Knowing when the fudge is ready will make the difference in making fudge or making toffee. Typically, you will know you are getting close when the fudge mixture reduces to half of the amount.
Do you know how to test the soft ball stage? You have reached soft ball stage when the hot fudge mixture is dropped into cold water and looks a lot like toffee (it is soft and holds together in the water without making the water milky or cloudy). For more specific information on testing for soft ball check out this post.
The best way to determine if vanilla fudge is done is to use a candy thermometer. I know, I know you want to be like your grandmother and aunties who could eyeball fudge and know when it is ready. So do I.
But until then I use my trusty candy thermometer. And when it hits that sweet spot of 235-238°F I know I will have perfect fudge. Click here to buy a candy thermometer, you won’t regret it!
Frequently Asked Question
The key to creamy vanilla fudge is to avoid crystallization. If the homemade fudge is not properly stirred, the sugar crystals will not disintegrate. If they are large, you end up with coarse, grainy fudge.
This vanilla fudge recipe is made with milk, sugar, butter, and vanilla extract.
If the fudge is too hard, it may have been overcooked or over-stirred. You may be able to fix it by melting the fudge back down over low heat and adding water.
Guyanese Vanilla Fudge Recipe
Equipment
- Large Saucepan
- Wooden Spoon or a Silicone Spoon
- Candy Thermometer
- Rubber Spatula
Ingredients
- 12 oz Evaporated Milk
- 14 oz Condensed Milk
- 2 cups Brown Sugar
- ¾ cup Water
- 2 tbsp Butter
- 1 tsp Vanilla Extract
Instructions
- Combine evaporated milk, condensed milk, brown sugar and water in a large saucepan and mix together until all the sugar has melted.
- Place on medium heat and bring to a slow boil.
- Do not stir before the mixture boils.
- Stir continuously in a figure 8 going around the sides and down the middle.
- Boil mixture until it forms a soft ball or come to 235 degrees Fahrenheit.
- Remove mixture from heat and add butter and vanilla extract.
- Let cool for 5 minutes then beat until mixture becomes thick.
- Pour into a greased square baking dish and let cool.
- Cut into squares when mixture is almost cool.
Notes
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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Andrea Says
Looks great! Hope I will be able to shout I MADE FUDGE soon, at least we’re very good at toffee. lol
Metemgee Says
I nearly made toffee again too. When I tested the ball (cause my fudge wasn’t coming up to temp. It was soft and I took it off the fire. After I added the butter and essence I realize this thing was still too sticky (toffee) and not grainy so I put it back on the fire until it came up to temp. Lol. Thank God it came out or a woulda shame bad.
John Says
When you say beat it, what do you mean? What’s the difference between beat and mix?
Metemgee Says
Beat is to whisk or mix it aggressively. A friend of mine uses a hand mixer on a low speed because this part can be exhausting. .
Jean Ghingoor Says
I am from Guyana and I’m very familiar with Carnegie School of Home Economics – a great school and boy I envy you for having an aunt who has been trained there – she knows all the good cooking tips which we long to share with our young ones.
I have been looking for a fudge recipe for a long time. My Mom made fudge for us when she was able to but now age has stepped in and she is not able anymore. Glad I have this and will certainly try it soon.
Love,
Jean
Indira persaud Says
Hi Jean
When you try this recipe save some for me
Indra persaud
Tracyanne Says
Altee, u took me right back to Guyana and the yummy melt in your mouth goodness that is fudge!! I really liked the ‘white’ one with nuts i used to buy from a lady on water street outside NBIC. What stage is best for adding nuts, would like to try pistachio? While my hips dont really need fudge I am defo gonna try this when i get the time! 🙂
Metemgee Says
I would add the fudge at the same time as the butter and vanilla extract. Otherwise when the fudge gets thick it might be hard to incorporate. Also you could try layering the nuts on the stop after you’ve put the fudge in a pan to cool.
Andy Says
I am so excited to try this! I used to buy that same fudge outside NBIC and Fogarty’s and eat it until my teeth ached. I tried to make it too and always made toffee.
Gale Says
I’m gonna try this tmrw. I’ve tried 3 times so far with my own recipe n it comes out like toffee 🙁
Metemgee Says
Haha. I’ve made toffee too many times to count. And I’ve only successfully made fudge twice. lol
Buxton Spice Says
One of my daughters is a ‘toffee maker’ too. I will show her this recipe. I never crave fudge but do enjoy a well made piece. Good luck all!
Metemgee Says
:-). Toffee is good too 😉 Except when you’re trying to make fudge. haha. Best of luck to her.
Diane.M Says
Thanks!
Memories, my mom also went to Carnegie School and taught Home Economics.
Metemgee Says
Aren’t those Carnegie old girls the best at cooking and baking. My aunt can make anything delicious and she’s now vegan!
Sandy Says
I tried your recipe for fudge and it was wonderful.I did a lot of stirring and beating but the end product was delish.. I added less sugar and some peanuts and let it sit till cool and cut it in squares…Thanks for providing excellent instructions and photos..all very helpful.
Now I want to make sugar cake ,chip chip and rockcrest.will see if you have a recipe for
those ,hint ,hint 🙂
I love your blog and check frequently for new additions.
I know you put a lot of work into it and we are thankful.
Sandy
Metemgee Says
Glad it worked. I’ve been meaning to make some more fudge. Gonna try this week. Funny I just said to my hubby I want to make sugar cake and coconut biscuits this week. I saw coconuts at the farmers market last week. Will try to get some and see what I can do. I’m so behind with posting. My little baby is now a toddler on the move and is keeping me super busy but stay tuned. Lots of goodies coming. Thanks for the love.
Amallie George-Huggins Says
WOW!!! Just finished making this fudge. Your recipe was perfect! It came out exactly like my mom used to make. I have been trying for years. My mom died very young, I was only 18, but she loved making desserts, especially fudge. So thank you for giving me a little if my mom back. Now I will teach my daughter. Love your website!!
Metemgee Says
Thank you. I’m trying to keep at it and appreciate that you’re finding them helpful.
Marquita Caroll Britton Says
Very delicious ????”. With Love”.
Shay Says
My aunt attended that school as well and she cooks and bakes superbly. Great recipe.
SHERRI Sherri Says
Hi. I am making the fudge as we speak. It has seem to have coagulated for some reason. Is this normal? Well it still turn to fudge? How long am I suppose to stir
Metemgee Says
Hi. Sorry for this late response. How did it turn out. As I stated in my fudge post it took forever for me to make a batch of fudge that came out right. Not sure what to do outside of the recipe I posted that my aunt shared with me and literally stood over me while I made it.
Shauna Waite Says
Salted or unsalted butter and light or dark brown sugar?
Altee Brown Says
Unsalted butter. Light brown sugar is best in my option but whatever you have available works.
Kizzy Rennie Says
Came across your blog will looking for a fudge recipe for my cousin and fell in love with this website and it’s recipe. As soon as I read it out, my mom said, yes that’s how we make fudge in my day. And as a plus, the fudge came out perfect. Needless to say, you have a new subscriber!
Altee Brown Says
Thank you so much. Glad you like it.
Vani Says
hi, is white sugar ok? does it make a difference?
Althea Brown Says
White sugar is fine. It won’t have the traditional Guyanese fudge flavor but it will be ok.
ann Says
hello I also try to make the fudge but beating with my hand hurts so I give up and pure it into the grease pan would it come out the same way? it has the consistency of your figure that has the mixture without beating?
Althea Brown Says
Sorry it will not. The beating helps the sugar crystallize. You can beat it with a hand mixer or pour it into a stand mixer and beat it that way.
Jeanne Says
As I sit here eating my toffee, and reading your post, I’m glad I’m not alone. Still can’t get it right. No one said put water so I’ll try your recipe next. But I did the soft ball test, still toffee. My Aunt was a home ec teacher at Tucville, I called her whatsapp yesterday to go over the recipe. Again. Still toffee. Like you said, ah too shame to show her the results. I’m not giving up though.
Althea Brown Says
Keep trying. It took me many tries and still sometimes I make toffee. Or sometimes I make rock candy ????????????????
Sonia singh Says
this recipe is the best. I tagged her on fb cause I am super inpressed. please note I am Guyanese raised in Brooklyn in the 80’s & 90’s so very Americanized so if I can do it anyone can.
Althea Brown Says
You did awesome! Making fudge is not easy and you nailed it. Thanks for sharing.
Terica Says
Wow ????
I Tried Making It And It Came Out Just Perfect ????????
Thank You For The Recipe ????
It’s Actually My First Time Cooking ????
Althea Brown Says
Yea! Glad it worked.
Angela Says
Good evening,
thank you so much for this RECIPE. My dad was from guyana and we made fudge as children. This brought back alot of memories.
Two questions:
It was somewhat sweeter than i would like . Would i adjust the sugar or the condensed milk?
If i wanted chocolate fudge how much coco would i add?
Althea Brown Says
Hi there you can swap the condensed milk for a can of evaporated milk for less sugar. I’m not sure how much cocoa you should add as I haven’t used this recipe to make chocolate fudge
Angela Jennings Says
Ok thAnks,
Would tHat thEn be 2 cans if evaPorated milk?
Do you by chance have a RECIPE for CHOCOLATE fudge ?
On another note your cheeSe rolls are amazing.
Thank you for helping me rekindle my childhood
Sonia singh Says
this is the best fudge recipe ever. I made it last week and had to toss it. it came out hard as a rock. I could have killed someone with it. it was not edible. This recipe when followed, from the time I mixed everything in the bowl and the sugar melted I knew it would work as it should. Thank you so much I wish I could post a pic but its on my fb page
Dolly Says
mine came out very sticky
Farrah Says
Oh, I just had to come on here and tell you THANK YOU! After years of unsuccessful fudge with non dairy substitutes,I have made my first ever successful batch of vegan fudge using your perfect recipe! You are the QUEEN of Guyanese cuisine! THANK YOU THANK YOU THANK YOU!!!
Althea Brown Says
Yay! So glad it worked
Denise Says
Hi Althea,
Thanks for this fudge recipe at first l wasn’t sure about adding water and l find when adding the condensed milk it comes out more silkier without it. This is my 5th time making Guyanese style fudge came out pretty good other than my first try. Lol
Thanks for the recipes from home.
My kids they are grown and now keeps asking me to make almost all of these traditional foods for themselves and friends. ????
Althea Brown Says
Thanks for trying my recipe. It was handed down from my aunt and this is how she makes it. I haven’t tried it without the water but will give it a try next time!
Denise Says
Thank you for your reply. Lol I meant I did add water along with the condensed milk, when I made it without water and the condensed milk it was hard. Adding the condensed milk along with the beating makes it silky melt in your mouth way.
So, thanks, this is my favorite way of making fudge now, a big shoutout to your aunt for her recipe.
Denise
Kathy Says
I know you said it may take several tries to get it right, but mine came our grainy. Can you give me some advice as to what I may have don’t wrong? Thanks.