Serves 24
65 min
South African Fudge
Recipe GLPRad330b88daab92
A rich and creamy homemade fudge with a silky texture. This classic South African confection combines sweetened condensed milk, sugar, butter, and golden syrup cooked to the soft-ball stage, then beaten until thickened and set into firm, melt-in-your-mouth squares.
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Ingredients
1 can (14 oz) sweetened condensed milk
2 cups white sugar
4 tablespoons butter
2 tablespoons golden syrup
5 tablespoons water
1 teaspoon vanilla extract
Directions
Line a small or medium rectangular baking dish or tin with non-stick parchment paper or foil, leaving some overhang on the sides. The size of your dish will determine the thickness of the finished fudge pieces.
In a heavy-bottomed pot, combine the water and white sugar. Place over medium-low heat and stir gently until all the sugar dissolves completely, creating a clear syrup.
Add the golden syrup and butter to the pot. Stir continuously until the butter is fully melted and well combined with the sugar mixture.
Pour in the entire can of sweetened condensed milk while stirring constantly. Increase the heat to medium-high and bring the mixture to a gentle boil, stirring constantly to prevent scorching.
Once the mixture reaches a boil, reduce the heat to medium-low and maintain a steady simmer. Stir constantly and allow to cook for approximately 25-30 minutes, until the mixture reaches the soft-ball stage (approximately 240°F on a candy thermometer). The color will darken and the consistency will thicken noticeably as it reaches the correct temperature.
Remove the pot from heat and immediately stir in the vanilla extract. Beat the mixture vigorously with a wooden spoon for 3-5 minutes until it visibly thickens and begins to set around the sides of the pot. Do not overbeat or the fudge will set solid in the pot before you can pour it.
Quickly pour the thickened fudge into the prepared baking dish and spread evenly. Allow to cool and set at room temperature for approximately 30 minutes until firm.
Once completely set, lift the fudge from the dish using the parchment overhang. Cut into 24 equal squares and serve.
