Ingredients
Method
- Add the butter, sugar, milk, and salt to a medium saucepan. Place the pot over medium heat and stir gently as the butter melts. Keep stirring so none of the sugar sticks to the bottom.
- Once fully combined, increase the heat slightly until the mixture begins to bubble. Let it boil for 4–5 minutes, stirring often.
- If you’ve ever had fudge that turned grainy, it usually comes from undercooking or letting the sugar crystallize on the sides. Stirring helps prevent that — but don’t stir aggressively.
- Remove the pot from the heat and quickly stir in the marshmallow creme.
- Stir in the vanilla extract. Don’t rush this moment — the aroma is incredible, and mixing it slowly helps the flavor spread evenly.
- Pour the fudge mixture into your prepared pan.
- Use a spatula to spread the top evenly. If you’re adding toppings like chopped nuts or sea salt, sprinkle them while the fudge is still warm so they stick.
- Let the fudge sit at room temperature for 2–3 hours. If you want to speed it up, chill it in the refrigerator for 45–60 minutes.
- Perfect vanilla fudge has a soft but stable texture. When you press it lightly with your finger, it should give a little — not too firm, not too mushy.
Notes
Don’t Skip the Boiling Time
Those 4–5 minutes of boiling are what help the fudge set. Less time = softer fudge. More time = firmer fudge.
Add Vanilla Off the Heat
Boiling vanilla can dull its flavor. Adding it at the end keeps the taste warm and clean.
Line the Pan Well
Fudge sticks to everything. Parchment makes slicing and lifting effortless.
Use Real Butter
Margarine changes the texture and flavor. Real butter gives the fudge that rich, classic flavor.
Stir Consistently
Not fast — just steady. This prevents sugar crystals from forming.