A lecturer at a female college in Vasser, USA, was taking a class in toffee making when the temperature of the concoction was not taken high enough. The end product was called ‘fudge’, which is why the term ‘fudge’ is used to indicate a mistake or error.
The USA remains one of the fudge-making centres of the world. For example tiny Mackinac Island off the coast of Michigan has over fourteen fudge shops in just two streets, many dating back to the 19th Century.
The fudge we eat today is inspired by this heritage and still a favourite treat amongst South Africans.
And what a variety! From Caramel Coffee fudge and Peanut butter Nutella fudge to Mint Chocolate fudge and Milk Tart flavoured fudge… the list goes on.
We’ve spotted a recipe that’s certainly not of the little ones! How delicious does Amarula fudge sound? There is a lot of sugar in it, but once in a while we can treat ourselves to this decadent delight!
How to make Amarula fudge
Ingredients needed to make Amarula Fudge:
- 1 cup sugar
- 1 cup brown sugar
- 3 tablespoons cocoa powder
- 3 tablespoons cornstarch
- 1 cup Amarula cream liqueur
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter (if you use salted, then leave out the 1/4 tsp salt)
- 3 tablespoons peanut butter
- On top of stove at low heat, mix the first 6 ingredients until smooth and slightly thickened.
- Add the butter and peanut butter.
- Stir until smooth.
- It will start to thicken pretty quickly.
- Pour into a greased square pan.
- Cool at room temperature then cover and put in fridge.
- Cut into little squares because it is rich.
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