Vanilla fudge is smooth and creamy and so delicious. It’s packed full of specks of vanilla bean too! This vanilla fudge recipe is so simple to make, and it’s fudge made with marshmallow creme, aka marshmallow fluff!
I’m fine-tuning my fudge making skills. These are skills that are perfect to have around the holidays. So I’m getting a little head start on it.
The family better watch out. People are going to be gathering around to eat my fudge, I’m such an expert now. Okay, probably not.
First, I made this vanilla fudge recipe several times. Practice makes perfect, or so they say. Then I made Baileys fudge because this one went so well. After that, it was peanut butter fudge.
So, I’ve been busy with it. Now I think I need a break before I start testing a new flavor. I’m pretty fudged out.
This is probably weird, but I like how this fudge looks when I cut it. I like the lines that form. Because the fudge is soft, you’ll get the pleasure of these lines every single time.
This fudge doesn’t set hard like my Harry Potter’s Butterbeer Fudge. I really, REALLY like a firm crumbly fudge. I have an Oreo frosting fudge recipe that is my very favorite. It’s a finicky one though.
I think it’s all in your preference. I try to please a little bit of everyone. The hubby likes the softer fudge. He and I are pretty much opposites so it’s easy to make recipes for all kinds and know there is always someone that will enjoy it.
If you’ve been around for a little while, you know one of my very favorite things to use is vanilla paste. It adds a stronger vanilla flavor and those beautiful specks.
My go-to brand is Rodelle. You can easily replace the vanilla paste for vanilla extract using the same amount.
I love looking at all of the fun, seasonal fudge recipes that people have made on Pinterest.
There’s a unicorn fudge that makes my inner child want to come out and place. It’s a gorgeous purple color with loads of cute sprinkles loaded on top. It’s like Lisa Frank threw up on it and I LIKE it.
Vanilla Fudge Recipe
- 3/4 cup salted butter cubed
- 1/2 cup half and half
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 1 T. vanilla paste
- 7.5 oz container marshmallow creme
- 12 oz. bag white chocolate chips
- Line an 8x8 square pan with tin foil. Spray the sides and bottom with cooking spray.
- In a large saucepan over medium heat, add in the butter, half and half, and both sugar. Stir until combined.
- Continue to stir the mixture pretty often and keep an eye on it.
- Once the mixture comes up to a rolling boil, let boil for 5 minutes.
- Remove from the heat and immediately add in the white chocolate chips, vanilla bean paste, and marshmallow fluff. Stir and stir until all of the white chocolate chips are melted.
- Pour into the prepared pan. Give it a few taps on the counter and let it sit up. Mine set up in the fridge and I also stored mine in the fridge to keep it more firm.
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