Traditional South African Condensed Milk Fudge
A rich and creamy caramel-colored fudge made with condensed milk and butter.
Origin & History
This recipe is a staple at South African bazaars and school cake sales across the country.
Ingredients
- 1 tin (385g) condensed milk\n500g white sugar\n125g salted butter\n15ml vinegar\n5ml vanilla essence\n75ml water
Method
- 1
Place sugar and water in a heavy-bottomed saucepan over low heat until sugar dissolves.\n2. Add butter and condensed milk, stirring constantly.\n3. Bring to a boil and simmer while stirring for 15-20 minutes until it reaches the soft ball stage.\n4. Remove from heat and stir in vinegar and vanilla essence.\n5. Beat the mixture with a wooden spoon until it thickens and loses its gloss.\n6. Pour into a greased pan and allow to set before cutting.
Top Tips
- Use a heavy-bottomed pot to prevent burning.|Test the temperature with a sugar thermometer for accuracy.|Stir continuously to ensure a smooth texture.|Cut the fudge while it is still slightly warm for clean lines.
Serve with
Traditionally paired with other South African classics:
Community Kitchen
Every South African family has their own version of this recipe — small tweaks passed down through generations. Do you make yours differently? Share your family variation with the community.
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