Oh Fudge… Guyanese Vanilla Fudge!

Guyanese Fudge

I visited my aunt in Georgia last weekend and while the goal of the trip was so that my little one could meet some of his cousins, I also was very determined to have her teach me how to make Guyanese fudge. See my aunt is an old student of the Carnegie School of Home Economics in Guyana, which recently celebrated its 80th anniversary! She seriously knows how to make any and everything Guyanese. While teaching me to make fudge my aunt shared little stories of how she and her colleagues made fudge to sell to little school children every day, when she lived in Guyana. She has made this fudge so often she knew exactly when it was ready, without checking the thermometer. But she checked and tested the fudge in water just for my satisfaction.

Now here’s the thing, I have tried countless times to make fudge from a recipe and couldn’t figure out when the fudge was done, or when it got to a “soft ball.” So I made toffee and caramel on countless occasions and most recently made English toffee as I decided to add salt at the end. Don’t ask.

So when I got home from Georgia, yesterday, I decided to try making the fudge on my own. After all, I couldn’t share this post and not actually know if I could make fudge just by following this recipe. And what do you know… I made fudge, me, toffee girl. I made delicious fudge. Fudge that my husband said tasted like the kind he got in the school yard when he was in primary school. Now I must say that it was not as soft and “melty” as my aunt’s, but hey she’s been doing this for many, many years. But the fact still remains that I MADE FUDGE!

Combine: 1 can evaporated milk, 1 can condensed milk, 2 cups brown sugar, and 3/4 cup water in a large saucepan and stir together until all the sugar melts.

Combine: 1 can evaporated milk, 1 can condensed milk, 2 cups brown sugar, and 3/4 cup water in a large saucepan.

Mix together until all the sugar has melted.

Mix together until all the sugar has melted.

Place on medium heat and bring to a slow boil. Do not stir until boiling. Once mixture begins to boil, stir continuously in a figure 8. Cook until mixture is a soft ball consistency or if using a candy thermometer when mixture is 235 degrees F.

Place on medium heat and bring to a slow boil. Do not stir until boiling.
Once mixture begins to boil, stir continuously in a figure 8. Cook until mixture is a soft ball consistency or if using a candy thermometer when mixture is 235 degrees F.

This is how to test fudge using cold water. Place a few drops of fudge in water. It will form a consistency like the photo above when the fudge is ready.

This is how to test fudge using cold water. Place a few drops of fudge in cold water. It will form a consistency like the photo above when the fudge is ready. This is called a soft ball consistency. (see tips below for some ramblings on figuring out the soft ball).

Once the mixtures comes up to temperature (soft ball or 235 F) add 2 tbsp butter and 1 tsp vanilla extract. Let cool for about 5 minutes, then beat fudge until thick.

Once the mixtures comes up to temperature (soft ball or 235 F) add 2 tbsp butter and 1 tsp vanilla extract. Let cool for about 5 minutes, then beat fudge until thick.

I was so excited about this fudge making that I forgot to take pics of the final steps. Here are two pics from when I made fudge yesterday, to test out the recipe. My fudge is much darker than my aunt’s (guessing the quality of the brown sugar contributed to this), but you can still get the idea.

On the left: Fudge before beating (mixing continuously)On the right: Fudge after 15 minutes of beating.

On the left: Fudge before beating (mixing continuously)
On the right: Fudge after 15 minutes of beating.

Once fudge becomes thick, pour into a greased pan and let cool. When almost cooled, cut into squares.

Guyanese fudge


Guyanese Vanilla Fudge (Makes about 16 pieces)


Ingredients:

1 can evaporated milk (12 oz)
1 can condensed milk (14 oz)
2 cups brown sugar
3/4 cup water
2 tbsp butter
1 tsp vanilla extract

Directions:

Combine evaporated milk, condensed milk, brown sugar and water in a large saucepan and mix together until all the sugar has melted. Place on medium heat and bring to a slow boil. Do not stir before the mixture boils. Stir continuously in a figure 8 going around the sides and down the middle. Boil mixture until it forms a soft ball or come to 235 degrees Fahrenheit. Remove mixture from heat and add butter and vanilla extract. Let cool for 5 minutes then beat until mixture becomes thick. Pour into a greased square baking dish and let cool. Cut into squares when mixture is almost cool.


Tips and Ramblings:

1. Fudge is a labor of love. The stirring and beating will definitely help your arm muscles.
2. When testing to see if the fudge is a soft ball mixture, taste the pieces of fudge in the water. If it tastes smooth like toffee you still have a little way to go.
3. My aunt told me the fudge is ready when you stir it and can see the sugar crystallizing at the bottom.
4. If the fudge begins to burn but it is still not up to temp, reduce the heat.
5. If it takes you more that on try to get it right, don’t get discouraged, the trick is figuring out when it is a soft ball. In the past I would give up before it got to this stage and always made toffee. :-)

Happy Cooking!

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15 thoughts on “Oh Fudge… Guyanese Vanilla Fudge!

  1. Andrea says:

    Looks great! Hope I will be able to shout I MADE FUDGE soon, at least we’re very good at toffee. lol

    • Metemgee says:

      I nearly made toffee again too. When I tested the ball (cause my fudge wasn’t coming up to temp. It was soft and I took it off the fire. After I added the butter and essence I realize this thing was still too sticky (toffee) and not grainy so I put it back on the fire until it came up to temp. Lol. Thank God it came out or a woulda shame bad.

  2. Tracyanne says:

    Altee, u took me right back to Guyana and the yummy melt in your mouth goodness that is fudge!! I really liked the ‘white’ one with nuts i used to buy from a lady on water street outside NBIC. What stage is best for adding nuts, would like to try pistachio? While my hips dont really need fudge I am defo gonna try this when i get the time! :-)

    • Metemgee says:

      I would add the fudge at the same time as the butter and vanilla extract. Otherwise when the fudge gets thick it might be hard to incorporate. Also you could try layering the nuts on the stop after you’ve put the fudge in a pan to cool.

  3. Andy says:

    I am so excited to try this! I used to buy that same fudge outside NBIC and Fogarty’s and eat it until my teeth ached. I tried to make it too and always made toffee.

  4. Gale says:

    I’m gonna try this tmrw. I’ve tried 3 times so far with my own recipe n it comes out like toffee :(

  5. Buxton Spice says:

    One of my daughters is a ‘toffee maker’ too. I will show her this recipe. I never crave fudge but do enjoy a well made piece. Good luck all!

  6. Diane.M says:

    Thanks!
    Memories, my mom also went to Carnegie School and taught Home Economics.

  7. Sandy says:

    I tried your recipe for fudge and it was wonderful.I did a lot of stirring and beating but the end product was delish.. I added less sugar and some peanuts and let it sit till cool and cut it in squares…Thanks for providing excellent instructions and photos..all very helpful.

    Now I want to make sugar cake ,chip chip and rockcrest.will see if you have a recipe for
    those ,hint ,hint :)
    I love your blog and check frequently for new additions.
    I know you put a lot of work into it and we are thankful.
    Sandy

    • Metemgee says:

      Glad it worked. I’ve been meaning to make some more fudge. Gonna try this week. Funny I just said to my hubby I want to make sugar cake and coconut biscuits this week. I saw coconuts at the farmers market last week. Will try to get some and see what I can do. I’m so behind with posting. My little baby is now a toddler on the move and is keeping me super busy but stay tuned. Lots of goodies coming. Thanks for the love.

  8. Amallie George-Huggins says:

    WOW!!! Just finished making this fudge. Your recipe was perfect! It came out exactly like my mom used to make. I have been trying for years. My mom died very young, I was only 18, but she loved making desserts, especially fudge. So thank you for giving me a little if my mom back. Now I will teach my daughter. Love your website!!

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