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Condensed milk fudge |

condensed milk fudge recipe

Condensed milk fudge

During the holidays, my kids often make things to sell to the neighbourhood and this one is a winner every time. For a little something extra and double the price, cover ithe fudge with a thin layer of chocolate like in the chocolate caramel slice.

What you need

800g sugar
250g butter
250ml milk
250ml condensed milk
10ml vanilla essence

The Process

Simmer sugar, butter and milk together over medium heat, in a medium sized pot, until the sugar dissolves.

Stir in the condensed milk and boil for 40 mins, stirring constantly.

Remove from stove and beat in the vanilla essence with an electric beater on slow while it is very hot. Continue beating on a higher speed until the mixture is thick and foamy.

Pour the fudge mixture into a shallow backing tray, lined with grease proof paper.

Allow to set and cut into squares.


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35 Responses to “Condensed milk fudge”

  1. Zoe_Selah says:

    Sounds to me that you took it off the stove to early. Another ten minutes on the stove might have do the job.

  2. suyin says:

    Graham : my fudge won’t set… *crying* its like a very thick sticky sauce…what did I do wrong?? :'(

    • Graham says:

      Hi Suyin 🙂 like Zoe_Selah said, you may have taken it off the stove too early. Also make sure you are using full cream condensed milk and make sure that ALL the sugar has dissolved properly before you add the condensed milk. Excellent fudge takes a lot of time and patience, but well worth it. Try the recipe again, I’m sure you’ll be pleasantly surprised

      Cheers for now 🙂

  3. Zoe_Selah says:

    Hi Graham, tried out this recipe yesterday and it was a success to say the least. I won’t be looking for another fudge recipe. Thanx.

  4. Roger says:

    Hi Graham. Thanks for posting this recipe that I had lost since leaving ZA a while back. It is the correct recipe for perfect South African fudge. The constant stirring is mandatory to avoid unwanted carbon and an impossible cleaning task.
    The entire trick is in the closing stage – just before it starts to really darken and after all the excess moisture has boiled off. The consistency and behaviour of the mix changes to a lava-type boil – and that is when it is ready for the vanilla.
    At that time the essence can be stirred in and transferred directly to the (buttered) setting pan.

    This fudge is my life passion-food and I have enjoyed it even back in the army and using powdered milk where nothing else was available.

    Keep up the good work -your recipes are right on the button!

    • Graham says:

      Thanks so much Roger, in the army making fudge with powdered milk is a serious passion or addiction, either way you are the man. Come home some time soon, life is great in ZA. Happy days G

  5. Lolita says:

    Good day “G”

    If I wanted to cut down on time and used a microwave, do you reckon the end results will be the same (taste and texture wise) and do you know how the TIME factor will work??

    I want to try it with my tot this weekend and because she has such a low concentration span, 40min is just too much for her I’m telling you!!

    Please advise if you can.

    • Graham says:

      Hi Lolita, so happy to have you here, welcome. I reckon you could do it in a microwave but would dissolve the sugar in the butter and milk on the stove first, then add the condensed milk and micro for about 10 minutes stirring every 5 to begin with, check and stir, back in again for 2 mins at a time until you have a nice golden brown colour then use a beater to fluff it up according to the instructions. I gotta say this is just a guess and the mixture is likely to bubble up quite high so keep an eye on it. Also be careful with a 2.5 year old, hot sugar is hell on the skin. Happy testing G 🙂

      • Lolita says:

        Thanx, will mos-def try it out, and will indeed take care!! She’s just very bright for her age for a 2year old and want to try something fun and sweet with her…dolls and toys bore herto bits but kitchens and gardens are a delight to her!! Wierd kid I have I tell ya!! Will let u know how it turns out!! Thanx again.

  6. Valda says:

    Trying this recipe for the kids. Is real butter a must?

  7. Lisl says:

    Hi Graham,
    My toddler has “BAKER’S DAY” at his school in two weeks. I thought sending Fudge along made from your recipe is a good idea.

    Can I make the fudge two weeks beforehand and just leave it in the fridge?

    Murphy’s Law, the week my son has baker’s day is just going to be a nightmare at work.

    • Graham says:

      Two weeks might be a bit long in advance, but a week would not hurt at all.. Sorry for the late reply.. under the whip at work right now. Cheers G

  8. Meena says:

    I tried this, and it took a little longer thanthe 40 minutes but turned out absolutly define! Thanks!

  9. Olivia says:

    Looking forward to trying this out. For some reason I feel compelled to add choc chips to as many things as possible. Do you think it would work out if I added choc chips just before I set the fudge, or would it be too hot and cause the chips to melt?

    • Graham says:

      Hahaha that sounds like such a great idea, you could quite easily add choc chips once it’s off the heat. They will melt a bit, so I wouldn’t worry. Maybe try it with half first! Happy days G

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