Jamaican Fudge

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“Dark cane sugar is a new item here, got this recipe out of a weekly magazine and have made it this morning to test before I make it for Christmas gifts, sweet, but great flavour.”
36 pieces

Ingredients Nutrition

  • 3 12 cups dark cane sugar
  • 125 g butter
  • 3 tablespoons golden syrup
  • 12 cup milk
  • 12 teaspoon salt
  • 2 teaspoons vanilla essence (you can use rum if you wish)
  • 200 g condensed milk (1/2 the standard 400g tin)


  1. Place all ingredients except vanilla into a medium-heavy saucepan.
  2. Warm over a gentle heat until the sugar has dissolved.
  3. Bring to a gentle boil and cook for about 20 minutes, until it reaches the soft ball stage (120C) Remove from heat and stir in vanilla.
  4. Beat until the fudge is creamy and thick.
  5. Pour into a greased 9 inch square cake tin.
  6. Break into pieces when cold.

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