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If the mixture firms up so that you can form a soft ball of candy between your fingers, then you are done. ( You can use a candy thermometer to judge when you are at the soft ball stage, or you can also drop a small amount of the mixture into a cup of cold water. When the mixture becomes thick and reaches the “soft ball” stage (235-240 degrees F), turn off the heat. I have made this recipe a bunch of times without the candy thermometer and it turns out just fine.)ĥ. Basically just cook the mixture for 20 minutes, stirring, and you will pretty much be there at the 20 minute mark. ( Don’t worry – this is not as hard to do as it seems.
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You will need to cook this mixture on medium-low for about 20 minutes to reach the “soft ball” stage. Continue cooking the mixture over medium-low heat (it should be simmering, or boiling very gently) while stirring with a wooden spoon. So use what you have, unless you have a supply of Golden Syrup.Ĥ. Since then, I’ve used Golden Syrup in the recipe instead of whatever random syrup I had on hand, and I’ll admit… I think it’s a little better with it… but it’s not 100% essential. When browsing through the different flavors of Austrian jam… I saw a can on the next shelf that said “Golden Syrup”… and I bought it. Last year though, I discovered a German supermarket in town – and they carried all sorts of European grocery items. The recipe has always been fine, no matter what kind of syrup I used. So in its place, I have used: honey, dark corn syrup, maple syrup… you name it. ( Haha wasn’t that sooo smart of me?) That’s it. I figured it was some sort of sugary syrup, and brownish or ‘golden’ in color. I had never heard of it, and I had never seen it. For the first couple of years I made this recipe, I didn’t really know what “golden syrup” was. One of the ingredients in South African fudge is Golden Syrup. Half the time, I don’t even bother with the candy thermometer! It was ok in the end, since I used the failed fudge as an awesome filling for pumpkin cinnamon rolls!) Thankfully, this recipe has never given me any problems – even with substitutions. ( There was this one time I tried to make pumpkin fudge – and it was a disaster! I didn’t end up with fudge, but instead made a crumbly mess. In fact, the only type of fudge I ever make successfully is the “cheater” chocolate fudge that uses sweetened condensed milk and the microwave. Now, I’ve always heard that making fudge was really hard to do. But how was I to make it when I’ve never tried it before?!?! (Luckily, his sister gave me her recipe!) One day, several years ago, he was reminiscing about the amazing fudge that he used to buy while in primary school in Capetown, South Africa “ It’s creamy, not chocolaty, and it melts in your mouth“. He doesn’t get all crazy about food the way I do… unless… it’s something sweet.