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Vanilla Cream Fudge

June 01, 2019

Vanilla Cream Fudge


4 cups sugar

1 cup milk

1⁄2 cup heavy cream

1⁄2 cup light corn syrup

1 tsp. kosher salt

1 vanilla bean, halved lengthwise, seeds scraped and reserved


Grease an 8" x 8" baking pan with nonstick cooking spray and set aside. Stir together sugar, milk, cream, corn syrup, salt, and vanilla bean and seeds in a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer reads 238°. Pour mixture into a 9" x 13" baking dish and let cool at room temperature for 20 minutes. Scrape mixture into the bowl of a stand mixer fitted with a paddle and beat on medium speed until mixture is no longer glossy and is very thick, about 3 minutes. Immediately transfer to prepared baking pan and, using a rubber spatula, spread evenly over the bottom of pan; let cool to room temperature, at least 4 hours. Cut into 1" squares and serve.

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