Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Homemade South African Hard Fudge

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Have you ever tried to make Homemade South African Hard Fudge? 

Fudge is a type of confection that is made by mixing sugar, butter, and milk. It has its origins in the 19th century USA and was popular in the women’s colleges of the time. Fudge can come in a variety of flavorings depending on the region or country it was made; popular flavors include fruit, nut, chocolate, and caramel

Savor the unforgettable charm of SA Hard Fudge
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
an image of a oblong Pyrex dish with Homemade South African Hard Fudge cut into cubes and ready to be enjoyed.

Homemade South African Hard Fudge

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 13 reviews
  • Author:
  • Prep Time: 5 minutes
  • Cooling, Set Time: 1 hour 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 60 blocks 1x


Candy will always be welcome and makes for a special treat and awesome gift, for a friend or family member. They will adore and love it when they realize you specially made them these South African Fudge, despite it being a calorie-laden treat!


Units Scale
  • 1 tin condensed milk (397 g)
  • 1 kg white sugar
  • 1 cup milk
  • 1 tbsp butter or margarine
  • Pinch salt
  • 1 tsp vanilla or caramel essence


In a pot, boil milk, butter, sugar, and salt together for 5 minutes, stirring constantly, at a medium temperature.

Remove from heat and add condensed milk.

Return to heat and bring to a slow rolling boil, turn to low, and continue stirring at regular intervals, for 30 minutes.

Add the essence and mix well while on ‘turned off’ plate.

Pour into a greased pan or Pyrex dish to set and cool.

When cooled, cut into squares and enjoy.

****If it does not harden after 3/4 hour you can return it to the pot and reboil for 5 minutes, then pour back into the pan and set again****


Prepared, tried, and tested Ingrid from The Recipe Hunter: Tried and Tested Recipes from Home Chefs


  • Serving Size: 2
  • Calories: 72
  • Sugar: 17
  • Sodium: 9
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 18
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 1
Recipe Card powered byTasty Recipes
an image of a oblong Pyrex dish with Homemade South African Hard Fudge cut into cubes and ready to be enjoyed.
1 will never be enough of these Homemade South African Hard Fudge

 History of Fudge

Fudge originated in the US during the late 19th century. Recipes were printed in many periodicals and advertisements during the 1880s. Its popularity was partly due to the decreasing cost of refined white sugar, and partly due to the ability to make it at home without special equipment. Its inexpensive, unrefined qualities made it popular among people looking for a candy alternative that fell in between expensive, fancy candies and the cheapest sweets.

Fudge shops in tourist places such as Mackinac Island in Michigan began opening during the 1880s.  In a letter written in 1921 by Emelyn Battersby Hartridge, she recounts the purchasing of a box of fudge for 40 cents a pound in 1886 in Baltimore, Maryland.

Should fudge be refrigerated?

Freezing fudge, however, is a great option as it thaws very nicely – or you can simply eat it straight from the freezer if you prefer a harder consistency. Fudge will stay fresh in the freezer for up to 3 months!

Thanks for dropping in and checking out the recipes and what’s on offer.

If you whip up this delightful recipe, drop me a line, rate it, and don’t forget to tag me on @_esmesalon on Instagram. I will be looking for your amazing recreations, and I can’t get enough of those mouthwatering pics!

And guess what? If you’re looking for a fantastic tried-and-true recipe book, swing by the shop and feast on our collection of excellent Recipe eBooks. They make for a perfect treat for yourself or a food-loving friend!

We happily share our awesome recipes and are excited to sprinkle some love by sharing our posts at these awesome Linkup Parties.

Copyright © 2024 – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

21 thoughts on “Homemade South African Hard Fudge”

    • I am sorry to hear that you have issues with this recipe. Maybe you did not cook it long enough and at the correct temperature. All I can suggest would be to return it to the pot and cook it a bit more. You can also do a test to ensure it will set. Take some ice water in a bowl and drop some of the fudge in it and it should set in a soft ball and at that point you will know it’s ready.

      • Ok thanks, I tried that and it worked. I actually saw your note on boiling for an extra 5mins so I initially boiled for 35mins and now again for 7 but at a slightly faster boil and it is now set and absolutely delicious. Thanks.

  1. I stink at making fudge, I never get it right. But after doing my homework and consulting with my mom In law I’m going to give this recipe a go.

    Here goes nothing

    • Hi Candice. I truly hope this one will work for you. It’s a matter of practice and you will get it just perfect. Please let us know through a rating and review how this one turned out for you. Enjoy making it and especially eating this yum treat

  2. Hi Ingrid,
    I am having trouble leaving a comment for you. I am able to reply to everyone else, though. Odd. So, I am trying here:
    Hi Ingrid,
    Thank you for writing me. I appreciate your readership.
    The way to get StumbleUpon traffic is by having other people stumble your links for you and by you stumbling other people’s links for them.
    I checked out your blog. I did not see a StumbleUpon button. That is because you are a When I left, about 15 months ago, they did not have a StumbleUpon sharing option.
    You have two options:
    1. You can install a StumbleUpon button. I brought you a link with the directions:
    2. You can stumble other people’s links and let other people stumble your links. How can other people stumble your links if you don’t have a StumbleUpon sharing button? Easy.
    You can post your links on my StumbleUpon group page and I will stumble your links for you. Other people in the group will see your links and might stumble them as well.
    There are Facebook groups with sharing threads. You can leave your link there. In those threads, you stumble everyone’s links and they all stumble your links.
    I hope I was helpful.


Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star