Delicious, smooth Vanilla Bean Fudge is the BEST white fudge you will ever taste. Made with fresh Vanilla Beans, this easy fudge is incredible on its own or with pretty candy toppings!
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Why this Fudge is Best
Anyone who says vanilla fudge is boring hasn’t tried fudge made with real whole vanilla beans. The rich and aromatic flavoe of seeds scraped fresh from the bean pod can’t be matched by vanilla fudge made with extract.
- Like all my favorite fudge recipes, this fudge comes together without any special equipment–not even a candy thermometer.
- The velvety texture and sweet taste make it perfect for eating alone; or you can use this recipe as a base and add mix-ins or toppings like nuts, chocolate chips and sprinkles.
- Make it in advance to have a stress free holiday!
- Vanilla Beans – Find dried whole vanilla beans in the baking aisle, at specialty food stores or online. You’ll scrape the seeds from the pod before adding them to the fudge (see below).
- White chocolate – I use the baking morsels for melting into the fudge. You can also substitute a white chocolate bar cut into tiny pieces.
- Marshmallow cream – This is also called “marshmallow fluff” and melts quickly and easily in with the other ingredients to make the fudge smooth.
How to Scrape a Vanilla Bean
First, cut a whole vanilla bean in half lengthwise. Hold one end of the bean pod up with the bottom against a cutting board or over a bowl. You’ll see a sticky black substance inside–those are the beans.
Run the tip of a sharp paring knife under the beans and scrape downward to remove them from the pod. Repeat with the other half of the bean pod.
Don’t throw that pod away once you’re done! Stretch your dollar by tossing it in a container with granulated sugar to make homemade vanilla sugar. It’s so easy.
I keep a jar (or two!) on my counter (or in my cabinets) and use the vanilla sugar in recipes like cupcakes, candy, and snickerdoodles. It adds such a depth of flavor. Seriously.
It’s perfect to add into any baked good that calls for sugar and vanilla extract. Instead of adding both ingredients separately, use your vanilla sugar!
I replace the sugar in my jar several times before removing the bean. Then I add another bean (after I scraped out the good stuff!). It’s a cycle that is hard to stop!
Back to fudge.
You won’t believe how easy it is to make Vanilla Bean Fudge! If you’ve made any other of my fudge recipes before, you’ll be familiar with the method.
Start by heating butter, sugar and heavy cream on the stove top and letting the mixture boil for 5 minutes while stirring constantly. Pour the hot mixture over a bowl filled with the white chocolate, marshmallow cream and vanilla beans and beat with an electric mixer until everything is smooth and combined.
From here, just pour the fudge into a baking dish, let chill in the refrigerator for a couple of hours and serve.
To make this delicious fudge more festive for the holidays, I added a garnish of melted chocolate and Christmas sprinkles before serving, too!
If you don’t want to mess with the toppings, feel free to just cut into squares and serve the fudge plain. The deep vanilla flavor will shine through!
You can but then it wouldn’t be vanilla bean fudge! Check out my recipe for regular Vanilla Fudge for a version that uses extract instead of the whole beans.
Once the fudge is set, I store it in an airtight container at room temperature. For best freshness, I like to store the while batch as a block and only slice up what we will eat right away.
Homemade fudge should keep for about 2 weeks at room temperature if stored correctly–that is, if you can resist eating it all at once!
Yes, this fudge can be kept in the freezer for about 3 months. Let it thaw overnight in the refrigerator before serving.
More Easy Dessert Recipes
Vanilla Bean Fudge
- 2 cups granulated sugar
- ¾ cup heavy whipping cream
- ¾ cup unsalted butter
- ⅛ teaspoon kosher salt
- 1 jar marshmallow cream 7 ounce
- 1 package white chocolate morsels 11 ounce
- 1 vanilla bean scraped
- ½ cup semi sweet chocolate melted (optional)
- sprinkles optional
- Line an 8inch square baking dish with parchment paper and set aside.
- Prepare your mixing bowl by adding the marshmallow cream, white chocolate morsels and vanilla bean. Pour these ingredients (unmelted) into the mixing bowl and set aside.
- In a large saucepan, melt butter with sugar, heavy cream and salt over medium high heat. Bring to boil. Stirring constantly, boil for a complete 5 minutes. Remove from heat.
- Pour hot mixture over ingredients in your mixing bowl. Using an electric mixer with whisk attachment, beat on medium until smooth and creamy (about one minute). Pour into prepared baking dish.
- Refrigerate hot fudge for two hours, until set (or overnight).
- Remove parchment paper and cut into bite size pieces.
- If desired, pour melted chocolate into a ziploc sandwich bag, snip off the corner and drizzle over tops of fudge pieces. Add sprinkles and enjoy.
- Store fudge in an airtight container in the refrigerator for up to 3 weeks. ENJOY.
- To scrape a vanilla bean, slice it lengthwise from end to end. Using the tip of the knife "dig" out the beans until all have been removed. Save used vanilla bean and place it in a jar of granulated sugar to make Vanilla Sugar.
Ready to make the best ever Vanilla Bean Fudge recipe to impress your friends? Make sure to check out my guide for how to make vanilla fudge for more fudge-making tips!
Can you use evaporated milk instead of heavy cream?
No, that would change the texture 🙂