Basics of Confectionery

This vanilla fudge recipe blends white and brown sugars for a rounded sweetness and subtle butterscotch notes. With over 44% heavy cream and a touch of butter, it yields a luxuriously smooth, slightly crumbly texture — a hallmark of traditional British-style fudge. This version is cooked to 116ºC, cooled undisturbed, then beaten to develop micro-crystals that give fudge its unique mouthfeel.

What you will need:

Ingredient	Amount (g)
White Sugar	195
Brown Sugar	50
Heavy Cream	220
Butter	25
Sea Salt	2.5
Vanilla Extract	4

Equipments:

• Digital Scale
• Eighth sheet pan (6.5″ × 9.5″), lightly greased + parchment-lined
• Large heavy-bottomed saucepan (minimum 3 L)
• Silicone spatula or wooden spoon
• Digital thermometer (essential for precision)
• Mixing bowl (for cooling)
• Stand mixer with paddle OR hand for beating
• Sharp knife for portioning
• Foil wrappers or waxed candy paper for packaging

Time:

Task	Time
Cooking	12–15 min
Cooling before beating	30 min
Beating fudge	10–15 min
Chilling to set (overnight)	8–12 hours
Total Time	~12 hours

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Instructions:

Prepare the Tray

• Lightly grease an eighth sheet pan (6.5” × 9.5”).
• Line with one piece of parchment paper covering the base and sides. Set aside.

Cook the Fudge Base

• In a large, heavy-bottomed saucepan, combine:
  • White sugar
  • Brown sugar
  • Heavy cream
  • Butter
  • Sea salt
• Cook over low to medium heat, stirring frequently until butter is fully melted and mixture is homogeneous.
• Raise heat to medium-high, stirring constantly.
• Bring to a steady boil and cook until the mixture reaches 116°C (soft ball stage). Use a digital thermometer for accuracy.
• Immediately pour into a clean mixing bowl (do not scrape the pot).
• Let sit undisturbed for 30 minutes, until the temperature drops to ~43–50°C.

Beat the Fudge

• Add the vanilla extract to the cooled mixture.
• Beat by hand or in a stand mixer with paddle attachment until the mixture:
  • Loses its shine
  • Thickens visibly
  • Starts to pull away from the bowl sides
  • Appears matte and cohesive (~10–15 minutes depending on method and room temperature)

Set and Chill

• Transfer fudge into the prepared tray.
• Spread and level with an offset spatula.
• Chill overnight, uncovered or loosely covered, in the refrigerator.

Cut and Store

• Remove fudge from tray and transfer to a cutting board.
• Slice into small squares using a sharp knife.
• Wrap individually in foil or waxed paper, or store in an airtight container.

Variations

Salted Caramel Fudge: Increase brown sugar to 20% of total; top with flaky salt.
Vanilla Bean Fudge: Add scraped seeds of ½ vanilla bean.
Nutty Crunch Fudge: Fold in chopped toasted pecans or almonds after beating.
Chai Spice Fudge: Add cinnamon, ginger, and clove during the cook.

Further Application

Use cubes in brownie batter, cookies, or melt into ganache.
Crumble into ice cream mix-ins or parfaits.
Melt small pieces into fudge sauce with cream and butter.

Nutrition Profile / 100g

Nutrient	Amount
Energy	404 kcal
Protein	1.2 g
Fat	15.8 g
– Saturated	10.4 g
Carbohydrates	66.5 g
– Sugars	63.1 g
Fiber	0.0 g
Salt	0.17 g

Note: These values are approximate and can vary based on the specific brands and types of ingredients used, as well as portion sizes.

Tips for Best Results:

• Shelf Life: Up to 2 weeks in a sealed container at room temperature or in the fridge.
• Heavy cream provides a stable fat matrix — no need for glucose in this formula.
• The brown sugar enriches flavor and improves chew without compromising texture.
• Use pure vanilla extract or paste for authentic aromatic depth.
• Avoid disturbing the mixture during the cooling phase — this prevents premature crystallization.
• For precision, beat until the fudge starts forming soft peaks or thick folds.

Troubleshooting Guide:

Issue	Cause & Fix
Fudge too soft or sticky	Undercooked (below 116°C) or underbeaten
Fudge dry or crumbly	Overcooked or overbeaten
Glossy or greasy top	Separated butter — ensure uniform stirring
Fudge won’t set	Temp too low or beat insufficiently

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