Vaniljfudge: Swedish Style Vanilla Fudge

Vaniljfudge: Swedish Style Vanilla Fudge is almost creamy in texture. Its soft, very sweet, and delicious!

Swedish Fudge vs. American Fudge

I have found that Swedish style fudge is soft and creamy. American fudge, while also sweet and delicious, has a very different texture. It’s crumbly and crystallized, not at all smooth. 

The methods for making them differ as well. When I made fudge in the States it was “seeded” with a crystallized sugar fondant and worked on a table so the “seed” would spread and grow through the whole fudge. 

Swedish fudge on the other hand is made by emulsifying chocolate with caramel. I have another caramel recipe that uses the same technique, chokladkola, but the ratios are very different. There is a large amount of white chocolate in the fudge so it’s not as sticky as a caramel would be. 

Vanilla Beans

Because so much of the flavor in the fudge comes from vanilla it is very important to use real vanilla beans. I know they are a bit of a splurge item but they really do make all the difference. Vanilla extract or vanilla sugar just won’t give the same depth of flavor. It’s not really Vaniljfudge: Swedish Style Vanilla Fudge without the vanilla flavor!

White Syrup

White syrup (vit sirap) is a product commonly found in Sweden. It’s made from a combination of beet and sugarcane sugar and contains sucrose, fructose and glucose. If you cannot find white syrup (vit sirap) substitute with corn syrup. They aren’t exactly the same but close enough for this recipe. 

Caution

As with any time you work with hot sugar syrups, use a lot of caution. Boiling sugar can cause extremely bad burns. Work slowly and carefully.

Print Recipe

5 from 1 vote

Vaniljfudge: Swedish Style Vanilla Fudge

This fudge is almost creamy in texture. It’s soft, very sweet, and delicious!

Ingredients

• 450 g cream
• 400 g sugar
• 420 g white syrup
• 1 vanilla bean
• 150 g butter
• 300 g white chocolate
• 5 g salt

Instructions

• Start by oiling a heatproof rectangular pan. Line with parchment, oil the paper, then set to the side.
• Melt the white chocolate in a large heatproof bowl. Set aside.
• Cut open and scrape the seeds from the vanilla bean.
• Combine the seeds with the cream, sugar, and white syrup in a large pot.
• Cook over medium-high heat while stirring continuously until it reaches 127°C (260°F).
• As soon as it comes to temperature, remove from the heat and quickly whisk in the butter and salt until well combined.
• Pour a couple of tablespoons of caramel into the melted white chocolate. Whisk together.
• Add another couple of tablespoons of caramel to the chocolate and whisk again. The chocolate will split, this is normal and expected.
• Repeat this process until the chocolate and caramel have emulsified, meaning they’ve come together into a smooth mixture.
• Once emulsified, you can pour the remaining caramel into the chocolate. Stir until there are no streaks left.
• Immediately pour into the pan, spreading it evenly.
• Allow the fudge to crystallize and set at room temperature for about 24 hours.
• Cut it into pieces and enjoy!