Greek yogurt adds a deliciously unique flavor and creaminess to this old fashioned vanilla fudge! Only five ingredients required!
Here is the story behind this Greek Yogurt Fudge: a couple of weeks ago I was clicking through my recipes on my computer, thinking of ideas for a December series of unhealthy cookies and candies (haha) when I thought, “I know, Greek yogurt fudge!” I was excited but also a little hesitant because I had no idea if it would taste good or not.
Wow. Seriously, this fudge is some of the best fudge I’ve ever had. Yay for Greek yogurt! I’m excited about delivering a tin of delicious fudge to some friends today! Hopefully they will enjoy it. 🙂
Speaking of Christmas tins, we opened our front door this morning to find a cute little bucket of Christmas goodies waiting for us on the patio. The giver left an anonymous note, and we were so surprised and grateful! I wish I could thank them. 🙂 I am particularly excited about the fun cookie cutters that were given to us, and hope to get a chance to use them before all the Christmas baking is over.
This fudge isn’t difficult to make, but it requires a little patience when boiling the sugar to reach soft ball stage and when beating the fudge after it starts to cool. It may take 10-15 minutes of beating before the fudge begins to stiffen, so don’t give up too soon! Keep beating and you will be rewarded. (Also, don’t forget to lick the beaters when you’re done. That’s the best part.)
For perfect fudge, I do recommend choosing a day that is a little lower on the humidity scale. I made some yesterday when the humidity was 75% and it turned out fine, but was a tiny bit on the soft side. 🙂 Just a suggestion!
Greek Yogurt Fudge
- 3 cups refined sugar
- 3/4 cup plain Greek yogurt
- 1/4 cup corn syrup
- 1/8 teaspoon baking soda
- 1 teaspoon vanilla extract
Stir together refined sugar, Greek yogurt, corn syrup, and baking soda in a large saucepan. (The sugar will boil up when it is cooking so make sure you choose a pan that is large enough!) Cook over low heat, stirring constantly, until sugar is dissolved, about 7-8 minutes. Increase heat to medium heat, cover, and cook for 3 more minutes. Do not stir.
Remove cover and keep heat at medium heat, but do not stir. Clip candy thermometer to side of pan with the tip submerged in the mixture and allow mixture to cook until it reaches 234 to 240 degrees Fahrenheit (soft ball stage) on thermometer. Remember, don’t stir while it is cooking!
Once mixture reaches 234 to 240 degrees, remove immediately from heat and let cool for 8-10 minutes. Pour carefully into mixing bowl and beat in vanilla. Continue beating on medium speed until fudge is stiff; it may take 10-15 minutes of beating before it is ready. Turn off the mixer and lift the beaters occasionally to check the fudge. Once you’re getting close, the fudge will begin to fall in thicker ribbons off the beater and you will see it stretching as the mixer is beating. Your mixer may also sound a little strained as the fudge gets thicker. (If your mixer gets too warm, you can go the old fashioned route and beat it with a wooden spoon.) When you push a spoon through the fudge and it feels stiff and separates, and the ribbons falling off the beater stiffen in places as they fall, your fudge is ready. Quickly pour the fudge into a buttered 8 inch dish and spread evenly (use a lightly buttered spoon if needed). Let stand until firm and cut into squares.
~K in the Kitchen