Prep 0 mins
Cook 1 hr
I have lost and found this recipe so many times I am finally committing it to Zaar. From Fair Lady, May 14, 1986
- 1 (397 g) can condensed milk
- 400 g sugar or 500 ml sugar
- 25 ml golden syrup
- 75 ml water
- 60 g butter
- 5 ml vanilla
- Put sugar and water into a large heavy saucepan.
- Stir over a low heat until the sugar has dissolved.
- Add the butter and syrup and stil until the butter has melted.
- Add the condensed milk and stir until it comes to the boil.
- Boil very slowly, stirring all the time, until soft ball stage.
- Remove from the stove, add the vanilla and beat until it thickens.
- Pour into a greased pan and leave to cool.
- Cut into squares when cold.
First time "fudge maker"...and I recall some saying "it's eeeeeeeasy, man!" Maybe they had a different recipe! Maybe my understanding of "slowly", "very slow" and "low heat" is just wrong. I struggled for about 2.5 hours. The sugar just wouldn't melt. Eventually, I resorted to Google and added more water. It helped a bit, but in the end it was still grainy and didn't set. Maybe I should throw it back in a pot and "slowly" bring it to the boil on "low heat" again?? Or just hand everyone a spoon! Your recipe sucks and so does your instructions! So much for Googling an "easy fudge recipe"!
I found that replacing the sugar with icing sugar guarantees a very fine fudge every time! Just make sure that there are no lumps in the icing sugar but if there are, just pass it through a sieve. If it makes lumps in the fudge, use a mixer to remove them. Cook until caramel colour and only add the vanilla essence once the hot fudge starts falling away from the pot wall. Enjoy!!
It's very good and very close to what I remember from SA. That being said, it came out a lot softer and smoother (actually, more like American fudge--ick!) than I expected. I recall SA fudge being fairly hard and granular. I'll probably cook it longer next time and see if that changes it.<br/><br/>Golden syrup is a must--specialty food stores in the USA actually carry it now (though expensive).