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    "Home" » Desserts

    Guyanese Vanilla Fudge Recipe

    Published: Feb 27, 2013 · Modified: May 20, 2023 by Althea Brown · This post may contain affiliate links · 51 Comments

    Jump to Recipe Print Recipe

    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.

    bars of vanilla fudge stacked on a plate
    Jump to:
    • The Best Vanilla Fudge Recipe
    • Why You'll Love This 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?
    • FAQ
    • Related
    • Printable Recipe Card

    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!

    Why You'll Love This 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!
    Fudge poured into a glass dish lined with parchment paper

    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.

    A pot with fudge

    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.

    A pot with fudge

    Final Steps in Fudge Making

    Vanilla fudge in a sauce pan and a wooden spoon over the pot

    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.

    Fudge in a sauce pan with a wooden spoon in the mixture and two pats of butter on top of the 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!

    Fudge ina stand mixer, dripping off the paddle
    Fudge in a stand mixer with a rubber spatula

    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.

    A pot with vanilla fudge

    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!

    Squares of vanilla fudge separated on a piece of parchment

    FAQ

    What is the secret to making creamy fudge?

    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.

    What is Guyanese vanilla fudge made of?

    This vanilla fudge recipe is made with milk, sugar, butter, and vanilla extract.

    What makes fudge too hard?

    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.

    Squares of fudge on a white plate

    Related

    • Guyanese Pumpkin (spice) Pone
    • Custard Block (Frozen Vanilla Custard)
    • Flan in a pan with a slice of flan on an aqua background. Orange and yellow napkins folded on a green background with a brass and black fork resting on top
      Pumpkin Flan
    • A small mason jar filled with burnt sugar (browning)with a brown twine around the mouth of the jar.
      Caribbean Burnt Sugar (Browning)

    Do you love this Guyanese Vanilla Fudge Recipe? Have questions or suggestions? Let me know in the comments section. Then check out my YouTube, TikTok, or Instagram for more delicious recipes.

    Printable Recipe Card

    Guyanese Vanilla Fudge Recipe

    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 tips from a pro.
    Print Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Course Dessert
    Cuisine Guyanese
    Servings 16
    Calories 220 kcal

    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 tablespoon Butter
    • 1 teaspoon 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

    1. Fudge is a labor of love. The stirring and beating will definitely help your arm muscles.
    2. My aunt told me the fudge is ready when you stir it and can see the sugar crystallizing at the bottom.
    3. If the fudge begins to burn but it is still not up to temp, reduce the heat.
    4. Once the fudge gets to soft ball stage you may pour it into a stand mixer and beat on speed 2 for 5 minutes.

    Nutrition

    Calories: 220kcalCarbohydrates: 44gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 15mgSodium: 76mgPotassium: 194mgFiber: 0.02gSugar: 43gVitamin A: 117IUVitamin C: 1mgCalcium: 153mgIron: 0.3mg
    Keyword a recipe for vanilla fudge, best vanilla fudge recipe, creamy vanilla fudge recipe, easy vanilla fudge recipe, guyanese vanilla fudge recipe, how to make vanilla fudge, simple vanilla fudge recipe, traditional vanilla fudge recipe, vanilla fudge recipe, vanilla fudge recipe evaporated milk, vanilla fudge recipe sweetened condensed milk, vanilla fudge recipe with condensed milk, vanilla fudge recipe without corn syrup, vanilla fudge recipe without white chocolate
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Andrea says

      February 27, 2013 at 10:11 am

      Looks great! Hope I will be able to shout I MADE FUDGE soon, at least we're very good at toffee. lol

      Reply
      • Metemgee says

        February 27, 2013 at 11:44 am

        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.

        Reply
        • John says

          March 17, 2015 at 6:52 am

          When you say beat it, what do you mean? What's the difference between beat and mix?

          Reply
          • Metemgee says

            March 17, 2015 at 1:00 pm

            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. .

            Reply
      • Jean Ghingoor says

        October 18, 2016 at 6:18 am

        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

        Reply
        • Indira persaud says

          May 26, 2021 at 1:52 pm

          Hi Jean
          When you try this recipe save some for me
          Indra persaud

          Reply
    2. Tracyanne says

      February 27, 2013 at 10:16 am

      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! 🙂

      Reply
      • Metemgee says

        February 27, 2013 at 11:42 am

        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.

        Reply
    3. Andy says

      February 27, 2013 at 2:45 pm

      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.

      Reply
    4. Gale says

      March 27, 2013 at 6:55 pm

      I'm gonna try this tmrw. I've tried 3 times so far with my own recipe n it comes out like toffee 🙁

      Reply
      • Metemgee says

        March 27, 2013 at 8:22 pm

        Haha. I've made toffee too many times to count. And I've only successfully made fudge twice. lol

        Reply
    5. Buxton Spice says

      April 21, 2013 at 10:24 pm

      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!

      Reply
      • Metemgee says

        April 24, 2013 at 1:49 pm

        :-). Toffee is good too 😉 Except when you're trying to make fudge. haha. Best of luck to her.

        Reply
    6. Diane.M says

      June 11, 2013 at 7:01 pm

      Thanks!
      Memories, my mom also went to Carnegie School and taught Home Economics.

      Reply
      • Metemgee says

        June 19, 2013 at 10:45 am

        Aren't those Carnegie old girls the best at cooking and baking. My aunt can make anything delicious and she's now vegan!

        Reply
    7. Sandy says

      July 15, 2013 at 6:59 pm

      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

      Reply
      • Metemgee says

        July 15, 2013 at 7:03 pm

        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.

        Reply
    8. Amallie George-Huggins says

      November 27, 2013 at 9:22 pm

      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!!

      Reply
      • Metemgee says

        December 09, 2013 at 9:40 pm

        Thank you. I'm trying to keep at it and appreciate that you're finding them helpful.

        Reply
    9. Marquita Caroll Britton says

      April 18, 2015 at 12:24 am

      Very delicious 😋". With Love".

      Reply
    10. Shay says

      February 16, 2016 at 5:00 pm

      My aunt attended that school as well and she cooks and bakes superbly. Great recipe.

      Reply
    11. SHERRI Sherri says

      March 15, 2016 at 3:18 pm

      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

      Reply
      • Metemgee says

        March 29, 2016 at 7:08 am

        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.

        Reply
    12. Shauna Waite says

      March 17, 2016 at 3:01 pm

      Salted or unsalted butter and light or dark brown sugar?

      Reply
      • Altee Brown says

        March 28, 2017 at 3:37 pm

        Unsalted butter. Light brown sugar is best in my option but whatever you have available works.

        Reply
    13. Kizzy Rennie says

      February 13, 2017 at 1:34 pm

      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!

      Reply
      • Altee Brown says

        March 28, 2017 at 3:41 pm

        Thank you so much. Glad you like it.

        Reply
    14. Vani says

      May 04, 2017 at 11:37 am

      hi, is white sugar ok? does it make a difference?

      Reply
      • Althea Brown says

        May 04, 2017 at 2:16 pm

        White sugar is fine. It won't have the traditional Guyanese fudge flavor but it will be ok.

        Reply
    15. ann says

      May 04, 2017 at 2:10 pm

      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?

      Reply
      • Althea Brown says

        May 04, 2017 at 2:15 pm

        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.

        Reply
    16. Jeanne says

      June 06, 2017 at 10:00 am

      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.

      Reply
      • Althea Brown says

        June 06, 2017 at 10:03 am

        Keep trying. It took me many tries and still sometimes I make toffee. Or sometimes I make rock candy 😂😂😂😂

        Reply
      • Sonia singh says

        May 11, 2020 at 3:37 pm

        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.

        Reply
        • Althea Brown says

          May 11, 2020 at 6:57 pm

          You did awesome! Making fudge is not easy and you nailed it. Thanks for sharing.

          Reply
    17. Terica says

      June 28, 2017 at 7:38 pm

      Wow 💖
      I Tried Making It And It Came Out Just Perfect 😭😍
      Thank You For The Recipe 💕
      It's Actually My First Time Cooking 😊

      Reply
      • Althea Brown says

        July 07, 2017 at 9:26 am

        Yea! Glad it worked.

        Reply
    18. Angela says

      May 03, 2020 at 3:33 pm

      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?

      Reply
      • Althea Brown says

        May 05, 2020 at 3:42 pm

        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

        Reply
    19. Angela Jennings says

      May 05, 2020 at 4:25 pm

      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

      Reply
    20. Sonia singh says

      May 11, 2020 at 3:34 pm

      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

      Reply
    21. Dolly says

      March 11, 2021 at 11:52 am

      mine came out very sticky

      Reply
    22. Farrah says

      January 19, 2022 at 2:07 pm

      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!!!

      Reply
      • Althea Brown says

        January 24, 2022 at 9:30 am

        Yay! So glad it worked

        Reply
    23. Denise says

      March 26, 2023 at 10:23 am

      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. 😁

      Reply
      • Althea Brown says

        March 27, 2023 at 8:57 pm

        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!

        Reply
        • Denise says

          March 30, 2023 at 9:55 am

          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

          Reply

    Trackbacks

    1. Fudge Recipe - Guyana Dining says:
      May 24, 2015 at 4:27 pm

      […] Adapted from Metemgee.com […]

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      August 18, 2016 at 2:34 pm

      […] Adapted from Metemgee.com […]

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      July 10, 2020 at 2:44 pm

      […] https://metemgee.com/2013/02/27/oh-fudge-guyanese-vanilla-fudge/ […]

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    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

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