Have you ever tried to make Homemade South African Hard Fudge? Fudge is a type of sugar candy that is made by mixing sugar, butter, and milk, heating it to the soft-ball stage at 240°F, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline candy falls in between fondants and hard caramels.
- 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****
Amount Per Serving Calories 72Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 9mgCarbohydrates 18gFiber 0gSugar 17gProtein 0g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
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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?
DO NOT REFRIGERATE YOUR FUDGE!
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!