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
