Caramel Fudge



125 millilitre sour cream
50 millilitre milk
225 gram sugar
1 sachet vanilla sugar
50 gram butter


1. Line a 20cm square tin with parchment paper. Place a glass of ice-cold water nearby, which you will use later to test the fudge.

2. In a large, non-stick, wide-bottomed pan, add all ingredients. Melt these ingredients over a medium heat, using a wooden spoon to stir until the sugar has dissolved. Make sure the sugar doesn’t catch on the bottom of the pan. (If it does, turn down your heat a touch.)

3. Next, carefully bring the mixture to a rolling boil. Take care because the mixture will be extremely hot. Stir it constantly. For about 5 minutes more or until golden.

4. Test the fudge by dropping a small amount of the mixture into the cold water. You are looking for the fudge to drop to the bottom of the glass and form a round tear shape or ball. This is called the soft ball stage.

5. Very carefully, pour the mixture into the lined tin. Leave the fudge to cool at room temperature for a couple of hours, and then chop into pieces using a sharp knife.

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