South African fudge is a favorite from my childhood and very different in flavor from American fudge. Expect it to be very, very sweet and enjoy in little pieces!

• 1 can sweetened condensed milk
• 400 g  granulated or Castor sugar
• 25 ml  Golden Syrup ( can substitute with light corn syrup, honey or maple syrup)
• 75 ml  water
• 60g  butter
• 5 ml  vanilla

DIRECTIONS

• Put sugar and water into a large heavy saucepan or pot. Stir over low heat until the sugar has dissolved.
• Add the butter and syrup and stir until the butter has been melted and well combined
• Add the sweetened condensed milk and stir until it comes to the boil.
• Boil very slowly, stirring all the time, until soft ball stage, this is about 237 degrees Fahrenheit. Do NOT let it get above this temperature, monitor closely.
• Remove from the stove and allow to cook until between 110-120 degrees Fahrenheit
• Add the vanilla and beat until it thickens. This can be done by hand or in a stand mixer with the paddle attachment. If using a stand mixer, make sure to pour the fudge into the bowl prior to cooling. This can take anywhere from 5 – 30 mins. Mixture should be VERY thick when done.
• Scrape into a greased pan or a pan lined with parchment paper and leave to cool. I used a 9×5 loaf pan. Cool a minimum of 3 hours or overnight.
• Cut into squares when cold.

If your fudge comes out more like a soft toffee, you may not have beat it enough or may have started beating when the temperature was still too hot. This is a great resource for troubleshooting fudge: How to Make Perfect Fudge