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The Creamiest South African Fudge You’ll Make Again and Again
Classic South African fudge made just the traditional way.
Why You Will Love and Enjoy This Classic South African Fudge
- Rich buttery flavour with a wonderfully smooth, creamy texture.
- Easy to make with everyday pantry ingredients and simple techniques.
- Perfect for gifting, holiday trays, or keeping a sweet treat tucked away for family.
Additional Information
- How long can it be stored and how? Store in an airtight container at room temperature for 2 weeks. If your kitchen is particularly warm, refrigerate it for up to 1 month. Bring it back to room temperature before serving for the best texture.
- Why should I stop stirring? Continuing to stir after the fudge begins boiling encourages sugar crystals to form, resulting in grainy fudge instead of a smooth, creamy texture.
- Cooking temperature. The soft ball temperature of 234 to 240⁰F (112 to 116⁰C) yields much more consistent results than relying solely on cooking time.
- Why should I cool the mixture before beating? Allowing the mixture to cool for 10 minutes before beating helps create the fine crystals that give traditional South African fudge its signature creamy texture.
- What should I do with sugar crystals forming on the side of the pot? Washing sugar crystals from the sides of the pan with a damp pastry brush helps prevent crystallization.
- Baking dish size. For best results, use a 9 x 13-inch baking dish, and it helps produce the correct thickness.
- More info regarding the boiling stage. Once the condensed milk has been added and the mixture returns to a boil, it should no longer be stirred. Gentle, even boiling produces the smoothest fudge.
Ingredient Substitutions
- Golden syrup: Light corn syrup works well if golden syrup isn’t available, although the flavour will be slightly different.
- Butter: Salted or unsalted butter both work. If using salted butter, reduce or omit the added pinch of salt.
- Vanilla extract: Vanilla bean paste gives an even richer flavour.
- Milk: Whole milk produces the creamiest texture and isn’t recommended to substitute with lower fat milk.
Traditional and Classic South African Fudge
- Prep Time: 20 minutes
- Cooling Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 40 squares depending on size 1x
- Category: Appetizers and Snacks
- Method: Moderate
- Cuisine: South African
Description
This traditional South African fudge has a rich caramel flavour, an incredibly smooth texture, and melts beautifully in your mouth. It takes a little patience, but once you’ve made it, you’ll understand why it’s been a family favourite for generations.
Ingredients
Units
Scale
- 5 cups sugar
- 1/2 cup (115 g) butter
- 1 cup milk
- 1 2/3 tbsp golden syrup
- Pinch of salt
- 1.25 cups – 1 x 300 ml can condensed milk
- 1 tsp vanilla extract
Instructions
- Grease a 9 x 13 inch baking dish well with butter and set aside.
- Have a wooden spoon, candy thermometer (if using), and everything ready before you begin because things move quickly once the fudge reaches temperature.
- Add 5 cups sugar, 1/2 cup (115 g) butter, 1 cup milk, 1 2/3 tbsp golden syrup, and a pinch of salt to a large heavy-bottomed saucepan.
- Heat over medium-low heat, stirring constantly until the butter has completely melted and most of the sugar has dissolved.
- Don’t let the mixture boil at this stage. If sugar crystals remain on the sides of the pan, brush them down with a damp pastry brush to help prevent grainy fudge.
- Once the sugar has mostly dissolved, increase the heat until the mixture reaches a steady boil.
- Cover the saucepan with a lid and boil for 5 minutes without lifting the lid. The steam helps wash down any remaining sugar crystals.
- Remove the lid and stir in 1 can of condensed milk until completely combined.
- Bring the mixture back to a gentle boil while stirring.
- Once it returns to a full boil, stop stirring completely.
- Continue cooking over medium-low heat until the mixture reaches the soft ball stage, about 234 to 240⁰F (112 to 116⁰C), usually 17 to 20 minutes. Keep an eye on the heat so the mixture doesn’t boil too aggressively.
- If you don’t have a thermometer, drop a small spoonful into very cold water. After a few seconds, gather it with your fingers. If it forms a soft ball that flattens when removed from the water, it’s ready.
- Remove the saucepan from the heat and leave it completely undisturbed for 10 minutes.
- Add 1 tsp vanilla extract, then beat the mixture with a wooden spoon until it thickens, loses its glossy shine, and starts to crystallize. It can take anywhere from 5 to 10 minutes, so don’t give up too soon.
- Quickly spread the fudge into the prepared baking dish, smoothing the top before it sets.
- Leave it for about 15 minutes, then lightly score the top into squares with a sharp knife.
- Allow the fudge to cool and fully set and harden before cutting along the score lines.
Notes
Prepared, tried, and tested by Christl
Recipe Card powered by
Old-fashioned South African fudge with buttery caramel flavour
Classic South African Fudge delivers the rich caramel flavour and silky texture that have made this traditional recipe a favourite for generations. Clear instructions, helpful tips and dependable techniques make it easy to create smooth, creamy fudge that’s perfect for sharing, gifting or enjoying with a cup of tea.
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Yum!! Looks very similar to my moms old recipe.. I’ll have to give it a try 😁
Hope you try it soon and let me know if you like it
wow looks gorgeous.
Thanks, made this so many times, you have to try it. Sweet, but so so good.
Oh I love fudge!! This looks good.
Sandy these you have to try. It’s an old family favorite as per Christl. This has been my go-to recipe for almost 30 years!
Loved this recipe.
Thank you Anuradha. It’s super super delicious.