16 Jan Christl's South African Fudge
5 C sugar
1 stick butter (115g/ 1/2 C)
1 C milk
1 2/3 T golden syrup
Pinch of salt
1 can condensed milk
1 t vanilla extract
Grease a 9×13 dish with butter.
Combine sugar, butter, milk, syrup and salt in a large heavy bottomed saucepan over medium-low heat.
Stir constantly and without boiling until most of the sugar has melted. Bring to a boil and cover with a lid. Boil for 5 minutes.
Stir in condensed milk and bring to a boil while stirring.
Once the mixture boils, do not stir again as this will cause it to burn.
Boil over medium-low heat until it reaches the soft ball stage – approximately 17 – 20 minutes.
You can test it by dropping a teaspoonful of fudge in a dish with cold water. If you can form a soft ball with your fingers, the mixture is ready.
Remove from heat and cool for 10 minutes.
Add vanilla extract and beat with a wooden spoon until mixture is thick and starts to crystallize.
Spread into prepared dish and allow to cool for about 15 minutes before scoring the top.
Cut into squares before it cools completely.
Prepared, tried and tested by: Christl Honiball