If you love desserts that balance sweetness with a touch of salt, this Vanilla and Tonka Bean Fudge is a must-try. It’s creamy, luxurious, and has that salty caramel flavor we all adore, made even better with a sprinkle of flaky salt.
The secret ingredient here is tonka bean, which brings warm, complex notes of vanilla, almond, and caramel. Don’t worry if you can’t find it—this recipe doubles as a classic salted vanilla caramel fudge that’s just as delicious.
What is Tonka Bean?
Tonka beans are small seeds packed with flavor, blending hints of vanilla, almond, cinnamon, and caramel. While they’re widely used in European desserts, they’re banned in the U.S. for commercial use because of their coumarin content.
But here’s the good news: the small amount used in this recipe is completely safe and adds a gourmet twist to your fudge. Can’t get tonka beans? No problem! Skip them, and you’ll still have the creamiest, most satisfying salted vanilla caramel fudge.
How to Make Salted Vanilla and Tonka Bean Fudge
- This fudge is as fun to make as it is to eat. Start by cutting open the vanilla pod and scraping out the seeds. Add both the seeds and the pod to a saucepan, along with the heavy cream, sugar, light syrup (Golden syrup), and grated tonka bean (if you have it). Heat gently, stirring occasionally, and let it simmer until it reaches 120°C (248°F). A candy thermometer is your best friend here for achieving the perfect texture.
- Once the mixture is ready, remove the vanilla pod. Off the heat, stir in white chocolate, butter, and flaky salt. The result? A smooth, glossy fudge base. Pour it into a parchment-lined loaf pan, sprinkle with extra flaky salt, and chill in the refrigerator until firm.
- When set, slice it into squares and enjoy every creamy, salty, caramel-flavored bite. It’s a sweet treat that’s perfect for gifting or savoring yourself!
Why You’ll Love This Recipe
This fudge is everything a dessert should be—rich, creamy, and perfectly balanced. The addition of tonka bean adds a gourmet flair, while the vanilla and salted caramel flavors are timeless classics. Whether you’re making it for a party, holiday gift boxes, or just as a sweet reward for yourself, it’s guaranteed to impress.
How to Store Vanilla and Tonka Bean Fudge
This fudge will keep for around a month in the refrigerator. Store it in an airtight container to prevent it from absorbing any other flavors. It also freezes exceptionally well, making it ideal if you want to prepare your treats in advance!
Tips for Success
- Use a candy thermometer: Precision is key for fudge that’s perfectly creamy and not grainy.
- Prep your pan: Line it well with parchment paper for easy removal.
- Take your time: Let the fudge cool completely before slicing to avoid a sticky mess.
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Vanilla and Tonka Bean Fudge
Equipment
- 1 Medium pot
- 1 candy thermometer
Ingredients
- 300 ml Heavy cream (1¼ cup)
- 225 g Sugar (1 cup)
- 100 ml Golden syrup (3.5 oz) (⅖cup)
- 1 Vanilla pod
- ½ Tonka bean finely grated (optional)
- 100 g White chocolate, chopped (3.5 oz)
- 50 g Butter (1.8 oz)
- 1 tsp Flaky sea salt + extra for garnish
Instructions
- Cut open the vanilla pod and scrape out the seeds.
- Add the pod and seeds to a saucepan with cream, sugar, golden syrup, and grated tonka bean.
- Heat gently, stirring occasionally, and simmer until it reaches 120°C (248°F). Remove the vanilla pod.
- Stir in white chocolate, butter, and flaky salt until smooth.
- Pour into a lined loaf pan, sprinkle with extra salt, and chill until set.
- Slice into squares and enjoy!
Notes
How to Store Fudge
This fudge will keep for around a month in the refrigerator. Store it in an airtight container to prevent it from absorbing any other flavors. It also freezes exceptionally well, making it ideal if you want to prepare your treats in advance!Enjoy!
