Vanilla Fudge

I’m kind of a stress baker. Not a particularly good one, because of the whole aversion to measuring thing. But fudge is something I can do: all you need is sugar, fat, and dairy, and then to heat it without burning until it passes the drop test. The drop test is when you have a bowl of ice water and you drop a little bit of the fudge in – it should form a soft ball. I am bad at waiting until it passes the drop test! This particular batch was a little light on sugar and cooking, so it’s really soft, but we’re going to have fudge sundaes later, so it’s all good.


  • 1 can evaporated milk
  • like a pound of sugar
  • a tablespoon or so of butter
  • generous splash of vanilla
  • pinch of salt

Put everything on the stove on medium-low to medium heat. You’re going to need to stir it fairly frequently, because you want everything to mix and none of the sugar to stick to the bottom and burn.

It should be pretty thick: if it’s not, add some more sugar. If you have a candy thermometer, 168°F is supposed to be good for fudge, I think? Otherwise, the aforementioned drop test.

When it’s good to go, stick it in a pan to cool and set. Sticking it in the fridge or freezer will make it go faster, but you’re still pretty quickly going to end up with absolutely delicious fudge. Or ice cream topping, depending.

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