Homemade Creamy White Vanilla Fudge is unbelievably rich, decadent, and so easy to make! There are a few secret ingredients for making perfect vanilla fudge every single time.
For many years, I was afraid of fudge. As a kid, I remember receiving goodie plates during Christmas time and getting so excited about the creamy fudge on the holiday designed plates. Sometimes the fudge would be rich and creamy and melt in my mouth and other times it would be chalky and rock hard. I never knew what I was going to get!
When you make fudge, you want it to be soft and creamy. When I was going to college, I would save all of my pennies so I could get a small piece of the famous fudge at the bookstore. It was everything fudge should be and I craved it like no other. I wanted to figure out how to make it just like them. I am happy to report we have had success in the kitchen!
I took an online class on candy making through Craftsy and Elizabeth LaBau and learned so much about the tips and tricks for making perfect Creamhy White Chocolate Vanilla Fudge. I am going to share all of the secrets with you!
How to make PERFECT CREAMY WHITE VANILLA FUDGE:
If you want to make Caramel Pecan Fudge, swirl in some homemade or high-quality store-bought caramel into the fudge and top with pecan halves. If the caramel is thick enough, you can place it on top of each piece of fudge with a pecan on top.
If you want to make Cranberry Pistachio Apricot Fudge, stir in a combination of dried fruit and nuts.
To make homemade OREO fudge, stir in 2 cups of crushed OREOS before pouring into pan.
To make Peppermint Candy Cane Fudge, add 1/4 – 1/2 teaspoon of peppermint extract and crushed candy canes.
Here’s my favorite pan to use to make fudge — USA 9 x 9 baking pan.
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Pin ItLine a 9 x 9-inch pan with aluminum foil, pressing down the sides of the pan, and spray the foil with nonstick cooking spray.
Melt the butter in a medium saucepan over low heat.
Add the sugar and sour cream and raise the heat to medium.
Keep stirring frequently while the sugar dissolves. Brush down the sides of the pan occasionally with a spatula to remove sugar crystals.
When the mixture comes to a boil, insert a candy thermometer. Continue to cook, stirring occasionally, until it registers 235 F.
Remove from the heat and add the white chocolate chips, marshmallow cream, salt and vanilla, stirring until the white chocolate is entirely melted and the fudge is smooth. If adding any accompaniments, stir into fudge now.
Pour into the prepared pan and smooth out.
Let the fudge set at room temperature until firm, about 2 hours. Remove from the pan using the foil as handles and cut into small squares to serve.
Store in airtight container so the fudge stays nice and fresh.
*Recipe adapted from Elizabeth LaBau Craftsy Cooking Class
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love this Creamy White Vanilla Fudge. This is so perfect for your Christmas goodie plates and for baking at home during the holiday season. Happy Baking, my friends! xo
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