- Most Helpful
- Highest Rating
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. ;-)
This is the first succesful batch of fudge I've ever made - thanks for the recipe!
I am a novice cook and this was my first time making fudge and it came out perfectly. Awesome recipe.
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!
I made it hunderds of times. It takes time but is delicious!