This melt-in-your-mouth easy vanilla fudge recipe made with vanilla beans will quickly become your new favorite fudge flavor. Who knew that vanilla could taste this good?
I think vanilla is becoming my new favorite flavor. I’m not talking about those bright white soft serve ice cream cones you got from the ice cream stand growing up where almost nobody on your softball team ordered vanilla. I’m talking about REAL vanilla made from vanilla beans. I still remember the first time I made vanilla bean ice cream – I couldn’t believe that’s how good vanilla tasted! Why are companies making vanilla seem so tasteless? Now I want to “vanilla bean all the things.” I started with my Baked Vanilla Bean Doughnuts, which were a huge hit (both online and in person). Then I got the idea to make this Vanilla Bean Fudge, especially since yesterday I talked about making homemade vanilla extract. Not only does homemade extract make a great Christmas gift, so does a box of this fudge. I know this recipe can be made all year round, but I always think of fudge the most around Christmas. Maybe because that’s what my mom usually wanted when she didn’t have anything on her wish list. If you have anybody on your shopping list with a big sweet tooth, give them a box of Vanilla Bean Fudge.
The first thing you’ll notice after taking a bite is how it’s very creamy with a melt-in-your-mouth texture. It’s almost like the snow is melting (because right now I’m watching the snow fall outside). Its slightly tinted brown hue lets you know that it’s made with real vanilla and vanilla beans. Nothing imitation here. The best part about making this fudge is you don’t need a candy thermometer. You do need to make sure you boil the sugar mixture for the full 5 minutes to ensure it’ll set up properly as it cools. For best results, let the fudge sit at least 4 hours or overnight before cutting.
Since buying vanilla beans in stores is expensive (and sometimes not very fresh), I buy them online at Beanilla. I usually go for the Madagascar Bourbon, but you can choose any bean you want based on the descriptions. You can also use vanilla bean paste if you don’t want to scrape vanilla beans (because when you have long fingernails like me, it’s a little tricky sometimes).
Vanilla Bean Fudge
Yield: 25
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Prep time does not include cooling time.
Ingredients
- 1 1/2 cups granulated sugar
- 6 tablespoons unsalted butter, cut into 6 tablespoons
- 1/3 cup evaporated milk
- 1 cup white chocolate chips
- 1 cup marshmallow fluff (roughly half of a 7 ounce jar)
- 1 teaspoon vanilla extract
- 1 vanilla bean, cut lengthwise and seeds scraped*
Instructions
- Line an 8x8 pan with parchment paper.
- In a large heavy-bottom saucepan, combine the sugar, butter, and milk. Bring to a rolling boil, stirring until everything is smooth. Boil for 5 minutes, stirring often (do not cut this time short or the fudge may not firm up when cool).
- Remove from the heat and stir in the chocolate chips, marshmallow fluff, vanilla extract, and vanilla bean seeds until melted and smooth (it will be really thick - use your muscles). Spread into the pan**. Let cool until firm, at least 4 hours or overnight before cutting.
Notes
Don't throw away that bean! You can still use it to make homemade vanilla extract.
*If the fudge thickens too much, put back over the heat until easy to stir again.
Source: Adapted from my Oreo fudge
Other Fudge Recipes
Oreo Fudge
Melanie | Melanie Makes says
Such a classy looking fudge!
cheryl illinois says
I always choose vanilla over chocolate. I would rather have a vanilla sugar cookie than a chocolate chip. I used to drink vanilla cokes as a kid or vanilla phosphate. Love those!
Carla says
I’ll take your chocolate chip cookie then ;) I sure do love vanilla coke though! It’s the only pop I buy to drink at home.
Marsha M.-SOCAL says
If you use vanilla bean paste, which is what I’m thinking of using, do you think 1 teaspoon is enough, or would you use more of it? Less of it?? I have all the ingredients to make this, and want to make sure to do it right.
Carla says
1 tablespoon of vanilla bean paste is equal to 1 whole vanilla bean or 1 tablespoon of vanilla extract. I say start with 1 tablespoon vanilla bean paste to sub for the bean. If you feel that it could use a little more vanilla, you can add an additional 1 teaspoon to make up for the the vanilla extract that is in the recipe.
Kate @ Diethood says
YES! Real vanilla with real vanilla beans! The best stuff, ever. I bet that fudge is wonderful!
Carol at Wild Goose Tea says
I went bats pinning your exceptional fudge recipes. As much as I like chocolate, that’s the only fudge you find on the holidays. You broaden that a LOT. Thank you!
Lacy Wade says
Yum! All of your fudge recipes look delicious! I can’t wait to try them!
Marsha M.-SOCAL says
Thank you Carla for the clarification on the vanilla bean paste versus the vanilla bean. Now I’ll know how to make it and have it turn out beautifully!
Sarah @ Bonjoursucre says
Yum! That looks great – perfect for a Christmas gift. I love everything vanilla!
Kim Beaulieu says
I heart this fudge so much. Vanilla beans rule the world!
Ida says
Oh my.. This is just.. This looks so delicious..!
Kayle (The Cooking Actress) says
Vanilla bean is sent straight from the heavens!
[email protected] says
Mmmmm, I need this fudge in my life STAT!! It sounds incredibly yummy!
Debbie S says
This looks like vanilla heaven! I am going to make this today and was wondering could I double the recipe?
Carla says
Great question! Because fudge can be finicky, it’s recommended not to double the recipe in one batch.
Haley says
I made this a couple nights ago. Not bad, but realllly sweet. Too sweet for me, even in just one tiny, broken off piece. While the flavor is pretty good, it gave me a bit of a stomach ache, and I eat sugary food on a regular basis. Good in theory, but I’ll probably go with a different mix next time.
Carla says
Thank you for the feedback. Fudge is sweet by nature, mostly because if you tried reducing the amount of sugar it wouldn’t set up properly.