South African fudge is nothing like English fudge. I was so disappointed the first time I bought fudge in England and discovered it was like a soft toffee texture! I think South African fudge is much sweeter and has a more slightly crystallised, sugary, grainy texture which still melts in your mouth. Most South Africans I know have a very sweet tooth... my grandad used to drink condensed milk straight out the tin on his way home from work, so fudge is just the ultimate sweet! The only thing that I have found it is similar to is Scottish tablet.
I thought I would try amarula fudge for a change just to see how it turned out. This is my moms fudge recipe, with amarula added and it turned out really well. Still the same soft crystallised texture as standard fudge but with a hint of the creamy amarula. If you haven't tried amarula before it is the South African equivalent of Baileys, but made from the fruit of a marula tree (also known as the Elephant tree as elephants love the fruit and are known to get drunk on it! :-)).
Amarula Fudge Recipe
1 Can Condensed Milk
4 Cups Sugar
1/2 Cup Water
1 Cup Amarula
25ml Golden Syrup
5ml Vanilla Essence
Grease and line a rectangular baking dish with baking paper.
Add the water and sugar to a pot and cook over a medium heat until the sugar has dissolved.
Add the condensed milk, amarula, butter and golden syrup.
Bring to the boil for around 30 minutes until the mixture caramelised and thickens. Make sure you continually stir it over a medium heat as if you turn it too high or leave it too long it will burn. If you see dark bits forming you know its burning.
You will know it is nearly ready when it changes colour and starts becoming very thick. You can test a little to see if it caramelises and tastes like caramel (be very careful and drop a bit with a spoon on a side plate as it is extremely hot and will burn!) or you can test with a thermometer to be safe if you have one, when the thermometer reaches 113 deg celsius you should remove it from the heat. Once ready remove from the heat and stir in the vanilla essence.
Pour it into your greased dish and leave to cool for about 20 mins until it is firm enough to cut into squares. You have to cut it at the point as once it totally cools you will only be able to break it apart.
Allow to stand for one hour before attempting to remove from the dish.