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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
- 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.
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).
I've made this fudge numerous times & it's been brilliant every time. It does take elbow grease & patience. Oh, and one can of condensed milk works just fine. ;-)