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!
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 stil 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)
While the Northern Hemisphere is stashing away thick coats and umbrellas, swopping hot chocolate for ice lollies as it gets ready for Spring time, over in South Africa we are also celebrating the concept of new life over Easter.