The Perfect Fudge

A firm South African favourite. The perfect “infused” fudge recipe, right for any occasion. This is NOT how your momma makes it, though.

Word of warning, you might need to bake a banana bread after chomping these, to counter the munchies.


It’s a bit of a domino effect. Enjoy!

Half-Baked Fudge


  • 4 cups sugar
  • ½ cup butter
  • 1 (12-ounce) can evaporated milk
  • 16 ounces dark chocolate, coarsely chopped
  • 1 (7-ounce) jar marshmallow fluff
  • 1 teaspoon vanilla



  1. Line 13×9-inch baking pan with aluminum foil, extending the foil over the edges of the pan.
  2. Lightly butter the foil, or spray with Spray&Cook and set aside.
  3. Combine sugar, butter and evaporated milk in heavy 2 liter saucepan.
  4. Cook over medium heat, stirring occasionally, for 17-20 minutes or until mixture comes to a full boil.
  5. Then continue cooking, stirring constantly, 15-17 minutes or until candy thermometer reaches 112°C. Alternatively, take a small amount of the mixture out and drop into a glass of room-temperature water. If you can take it out and form it into a ball, it has cooked for long enough.
  6. Remove from heat and gradually stir in chocolate until melted.
  7. Stir in marshmallow fluff until well mixed and then add vanilla.
  8. Spread fudge into prepared pan and let cool for 10-15 minutes. Using a knife, cut out 5 centimeter squares, then refrigerate until completely cooled.
  9. Remove fudge from pan using foil ends.  Break apart or cut using a knife.


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White Widow loves making edibles and enjoys the lighter side of things. Be sure to check out all her recipes.