Foolproof South African Fudge recipe

Rate it 07/19/2010

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Foolproof South African Fudge recipe
Recipe for richly sweet, melt-in-the-mouth South African Fudge with that dryish crumbly texture. Heavenly.


1,5 kg's Sugar
45 ml Syrup (Golden Corn Syrup - the one I use is quite thick)
1 x 397 gm tin Condensed Milk
1 x tin Water (refill the empty Condensed Milk tin with water to measure)
100 gm Margarine
1 1/2 tsp Vanilla Essence
1 1/2 tsp Cream of Tartare
250 ml Flour (or 125 ml Flour & 125 ml Cocoa Powder for Chocolate Fudge)


Mix flour & sugar together.

Melt syrup, condensed milk, water & margarine in a large pot.

Add the flour/sugar mixture to this, stirring continuously.

As soon as the mixture comes to the boil, add the cream of tartare and stir only to blend.

Switch the temperature down to medium/high and allow to simmer gently for 20 minutes. (It is important that the mixture simmers constantly for the full 20 minutes.)

Remove from the stove, pour into a clean bowl (this is important, too) and add the vanilla essence, stirring to blend.

Now beat the mixture with a wooden spoon for about 10 to 15 minutes & you'll see that it starts to thicken as it cools.

Once it begins to thicken (to the consistency of a thick porridge) pour it immediately into a greased baking tray and allow to cool & set before cutting into squares.

Read more on Lynda Hayes' blog "Food Fun and Farm Life in East Africa".

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