White Fudge From Scratch

White Fudge From Scratch

Cassie 0

"This is my favorite recipe for fudge. Quick, delicious, and best of all- no marshmallows or chocolate chips! Everyone loves it."
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45 mins 12 servings yields 1/2 of an 8 in pan
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. 1. Butter an 8x8 pan.
  2. 2. Combine sugar and milk in large saucepan.
  3. 3. Stir over medium heat until sugar dissolves.
  4. 4. Cook over medium-low heat stirring occasionally until it reaches soft ball stage. About 236-238 F or until a soft ball that holds its shape forms when a drop is placed in cold water.
  5. 5. Remove from heat and place butter and vanilla on top. Do not stir.
  6. 6. Let cool until cool enough to touch (around 125 degrees).
  7. 7. Beat until it loses its gloss and starts to become firm.
  8. 8. Scoop into buttered 8x8 pan. Add nuts if desired and pat smooth with buttered hands.
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I just made this fudge. I am so glad I found this recipe. Fudge turned out absolutely perfect. Such an easy recipe. I did not change a thing. Thank you Cassie for the recipe.