Classic South African Creamy Fudge
This cherished recipe for South African Creamy Fudge has been passed down through generations, capturing the rich flavors of sweetened condensed milk and golden syrup. Originally published in Fair Lady magazine in May 1986, this irresistible treat combines a smooth, buttery texture with a delightful sweetness, making it perfect for sharing or enjoying as a nostalgic snack. Easy to prepare with simple ingredients, it’s a timeless favorite that will delight both young and old alike.
N/A
Servings
175
Calories
6
Ingredients
Ingredients
Condensed milk
397 g (none)
Sugar
400 g (none)
Golden syrup
25 ml (none)
Water
75 ml (none)
Butter
60 g (cut into pieces)
Vanilla extract
5 ml (none)
Instructions
1
In a large, heavy-bottomed saucepan, combine the sugar and water. Heat them over low heat, stirring constantly until the sugar has completely dissolved.
2
Once the sugar has dissolved, add the butter and golden syrup to the mixture, stirring continuously until the butter has melted and combined with the other ingredients.
3
Pour in the condensed milk, stirring well to integrate. Increase the heat slightly and bring the mixture to a gentle boil, stirring constantly to prevent sticking.
4
Continue to boil the mixture very slowly, ensuring you stir continuously, until it reaches the soft ball stage (approximately 112°C or 234°F). To test, drop a small amount of the fudge into cold water; if it forms a soft ball, it’s ready.
5
Remove the saucepan from heat and carefully stir in the vanilla extract. Beat the mixture vigorously until it thickens noticeably and starts to lose its gloss.
6
Pour the thickened fudge into a greased pan or dish, spreading it evenly. Allow the fudge to cool completely at room temperature.
7
Once cooled, use a sharp knife to cut the fudge into squares, and store in an airtight container for optimal freshness.
Nutrition Information
8.3g
Fat
27.7g
Carbs
0.9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic South African Creamy Fudge?
It is a cherished, traditional treat featuring condensed milk and golden syrup with a smooth, buttery texture.
Where was this recipe first published?
This specific version was originally published in Fair Lady magazine in May 1986.
What are the main ingredients?
The ingredients are condensed milk, sugar, golden syrup, water, butter, and vanilla extract.
What size is the can of condensed milk needed?
You will need one standard 397g tin of sweetened condensed milk.
How much sugar is required for this fudge?
The recipe requires 400 grams of sugar.
What role does golden syrup play in this recipe?
Golden syrup adds a unique rich flavor and helps achieve the desired smooth texture in the fudge.
What temperature is the soft ball stage?
The fudge should reach approximately 112 degrees Celsius or 234 degrees Fahrenheit.
How do I perform a cold water test for fudge?
Drop a small amount of the hot mixture into cold water; if it forms a soft, pliable ball, it is ready.
Why must the sugar be dissolved over low heat?
Dissolving the sugar slowly prevents graininess and ensures a smooth final product.
When do I add the butter to the mixture?
Add the butter and golden syrup after the sugar has completely dissolved in the water.
Is it necessary to stir the fudge constantly?
Yes, you must stir continuously while boiling to prevent the mixture from sticking or burning.
When should the vanilla extract be added?
Vanilla extract should be stirred in after the saucepan is removed from the heat.
Why do you beat the mixture after boiling?
Beating the mixture vigorously helps it thicken and gives it a professional, non-glossy finish.
How do I know when to stop beating the fudge?
Stop beating once the mixture thickens noticeably and starts to lose its glossy appearance.
How should the pan be prepared?
The pan or dish should be greased to prevent the fudge from sticking during the cooling process.
Should I cool the fudge in the refrigerator?
No, the recipe recommends allowing the fudge to cool completely at room temperature.
How many calories are in a serving of this fudge?
Each serving contains approximately 175 calories.
What is the fat content per serving?
Each serving contains approximately 8.3 grams of fat.
How much protein does the fudge have?
It contains roughly 0.9 grams of protein per serving.
Are there any carbohydrates in this treat?
Yes, it contains about 27.7 grams of carbohydrates per serving.
How should I cut the fudge?
Use a sharp knife to cut the cooled fudge into even squares.
What is the best way to store homemade fudge?
Store the fudge in an airtight container to maintain its optimal freshness.
Can I use margarine instead of butter?
While butter provides the best flavor and texture, margarine can be used, though it may change the richness.
What type of saucepan should I use?
A large, heavy-bottomed saucepan is best for even heat distribution and to prevent scorching.
Is this recipe easy for beginners?
Yes, with simple ingredients and clear instructions, it is considered an easy and timeless recipe.
Can I add nuts to this recipe?
While not in the original recipe, you can stir in chopped nuts after the beating stage if desired.
Why is my fudge grainy?
Graininess usually occurs if the sugar wasn't fully dissolved before boiling or if it wasn't beaten correctly.
How much water is needed?
The recipe requires 75 milliliters of water.
How much butter is required?
The recipe calls for 60 grams of butter, cut into pieces.
Is this a traditional South African recipe?
Yes, it is a nostalgic favorite that has been passed down through generations in South Africa.