When I was in primary school in the late 1980’s, I created my first recipe book. It was a “reporters notebook”, ringbound, with a model posing as a cowgirl on the cover (I cut it out of a magazine). It had an index, featuring basic recipes like meringues, cheese scones, pecan nut cookies and fudge – the recipes were all hand written, complete with hand drawn full colour pictures galore.
To my horror, I recently discovered that I had lost that recipe book. I wanted to make the featured recipe for fudge – a recipe that I had found on the wrapper of a Nestlé condensed milk can many years ago. I frantically searched for the book, but no luck. It must have fallen through the cracks of my very unorganised book shelves, or maybe somewhere in the garage, or upstairs where I recently tried to clean up some office space. The point is, I hope it is still somewhere in my house, temporarily hiding from me. I’ll hopefully find it when it is time to move house again in a few years.
Then I found the original Nestlé fudge recipe online, thank heavens. It was exactly as I remembered, simple and old-fashioned. It had a quote at the top: “I have lost and found this recipe so many times I am finally committing it to Zaar. From Fair Lady, May 14, 1986”. It was the right one.
So here we go: I’m sharing this recipe as one of my all-time favourites. It is proper fudge, the real deal, melt-in-the-mouth. Save it!
- 1 (385 g) can condensed milk
- 500 ml (2 cups) sugar
- 25 mlgolden syrup
- 75 ml water
- 60 g butter
- 5 ml vanilla essence
Put sugar and water into a large heavy saucepan.
Stir over a low heat until the sugar has dissolved.
Add the butter and syrup and stir until the butter has melted.
Add the condensed milk and stir until it comes to the boil.
Boil very slowly on low heat, stirring every minute or 2, until soft ball stage (the mixture will darken to a deep caramel colour and will start to form sugary crystals on the sides, sounding like sand when you scrape it).
Remove from the stove, add the vanilla and beat it with a wooden spoon for 5-10 minutes until it starts to thicken (beating the fudge will ensure a great texture when completely cooled)
Pour into a greased pan and leave to cool.
Cut into squares when cold.
This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.
Food: Ilse van der Merwe from The Food Fox.
Pictures: Tasha Seccombe.
Styling: Nicola Pretorius, Tasha Seccombe & Ilse van der Merwe.