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This vanilla fudge recipe is fast and easy but you'll need one special tool — a candy thermometer. You can easily adapt the recipe to chocolate if you adjust the amount of white sugar and add chocolate (as indicated in the ingredient list).

Ready time: 1 hour, 20 minutes (includes one hour cooling time)


1 cup packed brown sugar

1 cup white sugar

6 tablespoons margarine (4 tablespoons if you are making the chocolate fudge)

3/4 cup whipping cream (35%)

1 teaspoon vanilla

2 ounces semi-sweet chocolate (only for the chocolate fudge version)


Grease an 8″ X 8″ dish and set aside (9″ x 9″ works as well, it just makes thinner squares).

Have a medium bowl ready with 1 teaspoon vanilla already added.

Into a medium, heavy-bottom pot add brown and white sugars, margarine, whipping cream (and chocolate, if making chocolate fudge).

Heat over high and stir to combine. Let boil until a candy thermometer (or digital thermometer) reads 240 F. This will take about 10 to 12 minutes and in candy-making terms means you have reached “soft ball” stage.

Pour the hot mixture into medium bowl. Using a hand mixer, mix on medium-high speed (careful not to splatter as this is extremely hot) for about 1 to 2 minutes until the thin splatter on the side of the bowl starts to crystallize and gets dense when you wipe it with your finger. It will be “fudge-like.”

Pour the mixture into the 8″ X 8″ dish and allow to cool before slicing.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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