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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!!

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adrian March 13, 2015

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).

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HalvaMarziNougat August 14, 2013

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. ;-)

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Carolinejsj June 13, 2013

This is the first succesful batch of fudge I've ever made - thanks for the recipe!

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lcalitz March 05, 2013

I am a novice cook and this was my first time making fudge and it came out perfectly. Awesome recipe.

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RickJones_za May 21, 2012

This recipe is a complete flop! My partner and myself are both serious cooks and each separately tried to make this fudge for a school event, not to mention that if you attempt to make this you will need 2 tins of condensed milk as 1 tin is 385g, so you would have to open a whole extra tin for just 10g as the recipe states 397g. makes you wonder what Nestl? is up to?
Honestly don't waste your money or time on this one!

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Foodie 123 May 14, 2012

I made it hunderds of times. It takes time but is delicious!

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margreetvanderpoel May 27, 2009
South African Nestle's Fudge