best-ever fudge

best-ever fudge

best-ever fudge

This isn't called the 'best-ever fudge' for nothing!

  • 1 hr + setting
  • Makes about 20 pieces
  • Intermediate


  • 310ml milk
  • 1kg sugar
  • 250g butter
  • 2 x 385g tins condensed milk
  • 30ml golden syrup
  • 3ml cream of tartar
  • pinch of salt
  • 8ml vanilla essence
  • 80ml hot chocolate powder


  1. Line a 19cm x 23cm tray and heat all the ingredients together on medium, while stirring until the sugar
    has dissolved.
  2. Turn the heat up to medium-high and cook, while stirring, for about 25 minutes until you have a golden-brown, slightly thickened caramel.
  3. Remove from heat and beat with an electric beater for 5-8 minutes or until thickened, but not set. (Don’t beat for too long or the fudge will be crumbly.)
  4. Pour into the prepared tray and leave to cool and set completely. Turn out, cut into rectangular pieces and
    wrap individually.

Magazine issue date: May, 2019


About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.