Vanilla Fudge Recipe (Only 3 Ingredients)

This is the easiest vanilla fudge recipe ever! You don’t have to stress about getting the perfect “softball stage” and no candy thermometer is needed. You will get perfect fudge every time just by using a few simple ingredients and a microwave. In just minutes, you’ll have delicious, creamy fudge that is perfect for Christmas, Valentine’s Day, Easter, or just as a fun, quick treat!

Ingredients in Vanilla Fudge

• Chocolate Baking Chips – I used Ghirardelli white chocolate baking chips for this recipe and they were perfect. Since the bag sizes seem to always be changing, it is best to measure out the chocolate chips rather than pouring in the whole bag directly.
• Sweetened Condensed Milk – Not to be confused with evaporated milk. I used the 14-ounce “Eagle Brand” sweetened condensed milk for this recipe.
• Vanilla – Use a really good, high-quality vanilla extract for the best taste. Not the cheap, imitation vanilla flavoring. I used a clear Mexican vanilla to keep a brighter, white color for the fudge but any kind of natural vanilla will work great.

How to Melt Chocolate for Fudge

This fudge can be made in the microwave (as indicated in the recipe below) or on the stovetop. If melting the chocolate on the stovetop, bring a few cups of water to a boil in a saucepan. Place a large heat-safe glass or metal mixing bowl over the top of the saucepan (the bowl obviously must be larger than the saucepan or it will fall in). Stir with a wooden spoon or rubber spatula until the mixture of white chocolate chips and sweetened condensed milk is melted. Continue with step 5 in the recipe below.

Tips for Making Fudge

• The hardness of the fudge depends on how many baking chips you use. Add 1/4-⅓ cup more baking chips for firm fudge and take away the same amount if you are looking for a softer fudge.
• Line your entire baking dish with parchment paper, covering as much as you can. This will make it so much easier to remove the fudge from the pan.
• If you want all the pieces to be perfectly squared off, use a square baking dish with straight walls and edges. That way you won’t get any curved edge pieces.
• For a smooth top, gently shake the pan after pouring the fudge in and quickly smooth with a spatula before it starts cooling. The fudge will cool quickly so do this as fast as you can to avoid unwanted lines or bumps.

Additions and Variations

For a variety of textures and flavors, you can add walnuts, almonds, pecans, crushed cookies, crushed candy bars, or sprinkles to your fudge after melting. Stir in the toppings or sprinkle them over the top after pouring the fudge into the baking pan. If you don’t want a white fudge, you can use milk or dark chocolate chips for the base. You can also make a batch with white vanilla fudge and another batch with dark chocolate chips and combine to make a swirled fudge!

How to Store Vanilla Fudge

After your fudge sets, you can store it in an airtight container at room temperature for 2-3 weeks. Wrap the block of fudge in wax paper for maximum freshness and only cut off squares of fudge as needed. If you cut the fudge into pieces before storing they will dry out faster. When you go to candy stores, the fudge is almost always stored as a large block and cut into fresh pieces only when the customer orders. Do the same for your homemade fudge, and it will stay fresher.

Fudge doesn’t necessarily last longer in the fridge. In fact, many confectionary experts advise against storing fudge in the refrigerator because you risk the fudge drying out and crumbling.

More Easy Fudge Recipes

• Daydreaming about fudge? No judgment here – I do all the time! Indulge your creamy, fudgy sweet tooth with these irresistibly delicious fudge recipes:
• See’s Fudge Recipe
• Marshmallow Rocky Road Fudge
• Chocolate Peanut Butter Fudge
• Mint Chocolate Fudge
• German Chocolate Fudge
• Creamy Chocolate Coconut Fudge
• 7 Easy Fudge Recipes