Caramel fudge

A delicious fudge with a smooth, crystal-free texture.

It is relatively easy to make and won't flop, providing you're careful and take your time.


  • 1 tin (397 gram) condensed milk
  • 1 tin of water (use the empty condensed milk tin as a measure)
  • 6 cups (1 500 ml) sugar
  • 3 tablespoons (45 ml) flour
  • 1/4 teaspoon (1 ml) salt
  • 1/4 teaspoon (1 ml) cream of tartar
  • 125 gram butter
  • 3 tablespoons (45 ml) golden syrup (Lyle's if you can get it)
  • 1 teaspoon (5 ml) vanilla


  1. Dissolve syrup, condensed milk, water and butter in a saucepan over medium heat while stirring gently.
  2. Do not allow the mixture to boil. Stir regularly until the sugar dissolves completely.
  3. Mix flour, salt and cream of tartar in the empty condensed milk container and add a little bit of water to make a paste. Add to syrup mixture and stir in.
  4. Bring to the boil and boil gently for 20 to 30 minutes, stirring continuously.
    The syrup must reach the "softball stage" between 112°C and 116°C (235°F to 240°). When it's ready, the syrup will form a soft, flexible ball when dropped into cold water and will flatten like a pancake when you take it out of the water.
  5. Remove from heat and stir vanilla into the mixture.
  6. Beat until it's creamy and it lost its gloss appearance.
  7. Pour out in greased tin. An oven pan lined with aluminium foil works well.
  8. Cut when it starts to set.