Fresh Cream Vanilla & Chocolate Chip Fudge

Indulge your sweet tooth with this rich, velvet-textured fresh cream fudge. This recipe uses pure, fresh, thickened cream and is made with single origin vanilla bean extract and dark chocolate chips. Handle with care: you may find it hard to stop at one square.


3 tbs dark chocolate chips 300ml thickened cream 350g white sugar

100g unsalted butter, cubed

1 tsp single origin Madagascan Vanilla bean extract


Grease and line a 20cm square baking tray with baking paper. Sprinkle chocolate chips evenly over tray. Place butter, cream and sugar in a large, heavy based saucepan and heat gently while stirring, until sugar has completely dissolved.

Increase heat and boil rapidly for 10-15 mins without stirring until sugar thermometer reads 115C. Remove from heat, add vanilla and beat for

4-5 minutes until mixture starts to lose gloss and thicken.

Pour into baking tray without disturbing choc chips. Spread evenly with a spatula and allow to cool on a wire rack. Score into squares. Store in a cool, dry place for 3-5 days: if it lasts that long!

vanilla chocolate fudge-2

5/5 (2 Reviews)

Written by Lisa Romano

A retired graphic designer, living on 5 acres of hobby farm in the NSW Southern Highlands in Australia. The climate is hot in summer and cold in winter. We have had snow in late spring.
My design studio ran in Sydney for 24 years and provided me with a rich and diverse insight into many sectors of business, both public and private. Home now lies at the end of a long dirt road surrounded by rural holdings and native bushland, with extensive elevated views. Social media has brought the world to my living room, where I enjoy learning about people, gardening, the natural world, and food, glorious food.

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