This recipe is my go-to birthday cake fudge. It’s so easy, you can make it in just 20 minutes and it tastes great!
1¼ cups white sugar
1 cup sugar
This is the main ingredient in this recipe, and it’s what makes your fudge set up. Sugar helps keep things together by binding water molecules together into a solid. If you use too much sugar, however—or even if you don’t use enough—your fudge will be dry and crumbly (and probably not so enjoyable). Also note that some types of sugars are more suitable for certain uses than others: granulated white table sugar has been refined to remove impurities; brown or raw sugars have not been processed as thoroughly; powdered or confectioner’s sugar look very similar but taste different from granulated varieties because they contain additives such as cornstarch or dextrin instead of pure sucrose (table sugar).
¾ cup evaporated milk
¾ cup evaporated milk
You’ll need this to make the frosting for the cake. Evaporated milk is a shelf-stable milk product, which means it’s made by evaporating most of the water out of whole milk and then storing it in an airtight container for up to 2 years at room temperature. This allows you to make batches of frosting that can be kept in your pantry indefinitely!
½ cup butter
- Start by melting the butter over low heat in a small pot. Make sure it’s at room temperature, then gently stir until melted and smooth. If you don’t have a microwave, you can also soften it on the countertop for about 20 minutes before continuing with this recipe (just make sure to whisk occasionally).
- Once your butter has cooled down and become thick enough to spread easily, add all of your other ingredients into an 8×8-inch baking pan lined with parchment paper or sprayed with nonstick cooking spray; do not use glass since this will cause the fudge to melt too quickly when baking in an oven setting of 300°F (150°C). Press down firmly so that there are no air bubbles between layers of mixture; otherwise they’ll be impossible to remove later on!
¼ cup butter
Melt butter in a small saucepan over medium heat.
Measure out ¼ cup of butter and set aside.
In another small bowl, measure out 1/3 cup sugar and add 1 teaspoon vanilla extract to it. Add confectioners’ sugar to the melted butter until it’s fully combined with the milk mixture, then stir in 2 tablespoons cold water until no lumps remain—you may need to use your hands or a spoon for this part!
2 cups confectioners’ sugar, sifted
Sift the confectioners’ sugar, or spoon it. You can use powdered sugar instead of sifted if you prefer, but it’s not necessary. I like to use my kitchen aid mixer with a sifter attachment to do this step because it makes things go faster and easier than using a spoon or getting out my hand mixer (which would take more time).
If you want your fudge to be extra fine, go ahead and sift again after mixing everything together!
½ teaspoon vanilla extract
Vanilla extract is made from vanilla beans, which are grown on trees in Ecuador. The pods (and therefore the extract) are harvested once they turn brown and dried for about two weeks at room temperature. If you’re buying your own vanilla bean from an online source or a local shop, be sure to get the real thing; imitation extracts will either not have any flavor or will taste like cough syrup.
You can use vanilla extract in baking as well as desserts—it’s especially popular in ice cream!
Easy, tasty and quick.
Easy, tasty and quick. That’s what this fudge is all about! It can be made in less than 20 minutes and is perfect for when you’re in a hurry.
The frosting is easy to make and tastes great. You can add different flavors if you want, but this recipe is perfectly delicious on its own. The cake fudge will keep for up to five days in an airtight container or wrapped tightly with plastic wrap and foil.