This vanilla fudge recipe uses condensed milk and five simple ingredients to create a rich, creamy fudge that sets just right. It’s an easy Guyanese-style version made on the stovetop with the same method I’ve been using for years.
The Best Vanilla Fudge Recipe
When it comes to vanilla fudge recipes, this one comes out on top. I learned to make fudge from my dear Aunty Carol, a former Carnegie School of Home Economics teacher in Guyana. She made it so often she always knew when it was ready without checking a thermometer, and she would tell stories about making batches to sell, even putting failed fudge in the oven to help it set.
You do not have to be Guyanese to enjoy this recipe. It follows the same traditional stovetop method as classic vanilla fudge, with a few Guyanese touches that make the flavor even richer.
- The Best Vanilla Fudge Recipe
- What Makes This Vanilla Fudge Guyanese?
- Why You’ll Love This Vanilla Fudge Recipe
- What ingredients are in 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
- How to Store & Freeze Homemade Fudge
- Tips for Perfect Vanilla Fudge
- How to tell when Guyanese Vanilla Fudge is ready?
- Frequently Asked Question
- Guyanese Vanilla Fudge Recipe
Fudge making is a science, but I will walk you through it step by step with simple instructions. You may not have my aunt’s level of experience, but you can absolutely make vanilla fudge too.
What Makes This Vanilla Fudge Guyanese?
This vanilla fudge is made the traditional way I learned in Guyana, cooked on the stovetop and beaten until it thickens and sets. The method and ingredient combination create a firmer texture and richer flavor than most vanilla fudge recipes.
Vanilla fudge is a staple in Guyana. Street vendors sell fudge along with other street food and snacks like Chicken Foot and Mithai. You can also find creamy brown sugar vanilla fudge like this one, at Guyanese bakeries through out the diaspora. In some families, this fudge is shaped into small rounds similar to peera, also known as milk pedas, which are often made for Hindu religious ceremonies and holidays. While the two are made differently, they share that same rich, milk-based flavor that shows up in so many Guyanese sweets.
Why You’ll Love This Vanilla Fudge Recipe
- Simple. This vanilla fudge recipe uses condensed milk and a few simple ingredients, and I walk you through each step so you can get it right the first time.
- Traditional. This is the stovetop method I learned growing up, cooked to the right stage and beaten until it sets. No shortcuts here, just real vanilla fudge made the proper way.
- Rich and satisfying. This fudge sets into a firm, sliceable texture with a deep, caramel-like flavor from the brown sugar. It’s a nice change from chocolate fudge and something a little different to share.
What ingredients are in vanilla fudge?
A classic vanilla fudge recipe includes sugar, milk, butter, and vanilla, cooked together until the mixture thickens and sets. In this recipe, condensed milk and a few simple ingredients create a richer texture while keeping the process straightforward.
- Evaporated milk: Evaporated milk has less water than regular milk and makes a creamy fudge.
- Sweetened Condensed milk: This thick and creamy milk adds to the richness of the fudge
- 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. My aunt typically rinsed out the tin from the evaporated milk and adds it to the pot. I measured that water the last time we made fudge together. Ha!
- 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 the evaporated milk, condensed milk, brown sugar, and water in a large saucepan and mix until all the sugar dissolves. Then add the saucepan to medium heat and bring to a boil. Do not stir before the mixture boils.
Continue to boil until the mixture thickens, stirring occasionally to prevent boiling. When I first started making this vanilla fudge recipe, I would stir it constantly from the beginning, but over time I learned that at the right temperature I only needed to stir it occasionally.
Once the mixture thickens and reaches about 200°F, I stir constantly stir it to prevent burning, cleaning down the sides and scraping the bottom so that none of the fudge sticks.
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 crystallizes the sugar and gives the fudge its signature texture.
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 loaf pan and below I am using a 3 quart pyrex baking dish. Use a rubber spatula dipped into water or the back of a spoon to smooth the fudge out.
After the fudge has cooled for about 15 minutes, cut it into your desired pieces then allow the fudge to cool completely before removing from the pan and separating. You can also pour your fudge into a tray lined with parchment paper.
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.
How to Store & Freeze Homemade Fudge
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 Perfect Vanilla Fudge
- Do not stir before the mixture boils. Stirring too early can cause unwanted crystallization, which affects the final texture.
- Use a candy thermometer if you can. Reaching the soft ball stage at 235°F is what helps the fudge set properly.
- Watch for visual cues. As the mixture thickens, you should see it reducing and pulling slightly from the sides of the pan.
- Stir consistently once it thickens. This prevents the fudge from sticking or burning, especially as it gets heavier.
- Reduce the heat if needed. If the mixture starts to burn before reaching temperature, lower the heat and continue cooking.
- Beat the fudge after cooking. This step is what gives the fudge its structure and helps it firm up as it cools.
- Do not rush the cooling process. Let the fudge rest before beating and fully set before cutting to get clean slices.
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 secret to making good fudge is cooking the mixture to the right temperature and then beating it at the right time so it sets properly. Paying attention to both temperature and texture, rather than rushing the process, is what gives fudge its smooth, firm consistency.
This vanilla fudge recipe is made with milk, sugar, butter, and vanilla extract.
Yes, but you will need to rely on visual cues like thickness and how the mixture behaves as it cooks. The fudge should reduce, thicken, and start pulling slightly from the sides of the pan before you remove it from the heat.
Common mistakes include not cooking the mixture long enough, which prevents it from setting, or overheating it, which can cause burning and a bitter taste. Stirring at the wrong stages or skipping the beating step can also affect the final texture, leaving the fudge too soft or uneven.
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 Sweetened Condensed Milk
- 1 1/2 cups Brown Sugar
- ¾ cup Water
- 2 tbsp Butter
- 1 tsp Vanilla Extract
Instructions
- Combine the evaporated milk, the sweetened condensed milk, brown sugar and water in a large and deep saucepan and mix until all of the sugar dissolves. Then add the saucepan to medium heat and bring to a slow boil. Do not stir before the mixture boils.
- When the mixture begins to boil, continue cooking stirring occasionally to avoid burning. Once the mixture thickens and reduces by half (after about 15 minutes of boiling), stir continuously in a figure 8 going around the sides and down the middle to ensure the fudge is not sticking to the bottom and the sides.
- Continue to boil until the fudge comes to the soft ball stage (235 °F) this will take about 30 minutes. hen remove the fudge from heat, add the butter and vanilla extract and mix in.
- Let the cool for 5 minutes then beat until the mixture becomes thick (about 10 mintues of mixing). You can do this with a wooden spoon, or transfer the fudge to your stand mixer and beat it on speed 2 with the paddle attachment until it thickens (about 3 minutes). If using a stand mixer let the fudge cool for 10 minutes before beating.
- Spread the fudge out in a greased square baking dish and let cool. When it is almost cool, cut into squares or shape as needed.
- Enjoy when completely cooled.
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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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.
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.
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.
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.
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.
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.
Shay Says
My aunt attended that school as well and she cooks and bakes superbly. Great recipe.
Marquita Caroll Britton Says
Very delicious ????”. With 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.
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.
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!
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.
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
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.
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.
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