My fabulous fudge recipe has a happy beginning and ending; it was the first thing I ever made for Joe 🙂 He shared it with his family and they called me ‘the fudge lady’ until they met me. That was about 11 years ago; the rest is history as they say!
Old school fudge is one of those recipes you only really make for special occasions because it takes patience and it contains ridiculous amounts of sugar. If you can look past that, you will see that these little squares of goodness will satisfy any sweet tooth. I usually make these for my in-laws at Christmas time – it’s become part of the ritual and a much loved, once-a-year treat.
The Old School Way
This recipe could be counted as an arm workout – it requires a lot of stirring and beating! it is far removed from microwave fudge – this is the real deal!
Start by heating the butter, sugar and syrup in a large pot. It’s important to dissolve the sugar slowly, otherwise the fudge will be gritty, full of sugar crystals.
While the sugar mixture is melting, I remove the sugar crystals from the side of the pot. These can fall into the mixture while it’s cooking and make it grainy. The focus here is to achieve the smoother fudge possible!
The mixture will change colour once it starts boiling, a warmer caramel colour. Don’t be tempted to taste it – it will do some serious damage to your lips! After boiling the mixture for 3 minutes, add the condensed milk and boil for a further 20 minutes.
The vanilla is added at the end of the cooking time. I love the sizzling sound it makes when it hits the hot mixture, it also smells amazing! The most exhausting part of the process is beating the mixture for 5 minutes, it takes some arm power! I pour the caramel fudge into a greased dish an leave it to cool for a while before I cut it into squares.
Old School Fudge
1 Kg White Sugar
125 ml Butter
45 ml Golden Syrup
250 ml Full Cream Milk
1 can /385 g Full Cream Condensed Milk
10 ml Vanilla Extract
- In a large, heavy-bottomed pot, heat the sugar, syrup, and milk, over low heat.
- Stir continuously and make sure all the sugar is dissolved – this is vital to the recipe’s success!
- Gently wash the sugar crystals that form on the side of the pot away with a basting brush (I keep a small ramekin with water next to the pot which makes this easy)
- Stir until the mixture starts to boil. Boil for exactly 3 minutes – don’t stop stirring!
- After the 3 minutes, add the can of condensed milk and stir until it comes back to boiling point.
- Reduce the heat at this stage and stir for 20 minutes whilst the mixture is simmering. (A sugar thermometer should read 112 – 115°C).
- Remove from the heat and beat with a wooden spoon for approximately 5 minutes, until the mixture thickens.
- Pour the fudge into a greased dish, 300 x 200 x 20 mm.
- Cool for at least 15 minutes before cutting into squares.
If you follow these steps, you’ll have the perfect fudge, every time. Simply fabulous!
Maybe it will help you find love too! Enjoy 🙂