Tant Sannie's traditional fudge

It was bound to happen sometime. That South Africa's favourite heritage liqueur, Tant Sannie se Melktert, should meet one of Mzansi's best-loved sweets – fudge! It is the stuff any serious sweettooth's dreams are made of – candy for grown-ups, with all those yummy caramel toffee, condensed milk and cinnamon flavours wrapped up into one delicious treat. Fudge is one of those deceptively easy recipes, that is, it looks quite simple to make with only a few ingredients, but if you take your eye off the ball things can go wrong quickly, so follow the steps carefully. Real, traditional fudge should be soft and melt-in-your-mouth creamy, and the addition of Tant Sannie makes it even more luxurious!


  • 4 cups brown sugar
  • 1 cup milk
  • 50 ml Tant Sannie se Melktert liqueur
  • 2 tablespoons golden syrup
  • 100 g butter
  • 1 can (385 g) condensed milk
  • 1 teaspoon vanilla extract


In a heavy-based saucepan, dissolve the sugar in the milk over a low heat. Add the syrup and the butter. Bring to the boil and boil for 2-3 minutes. Remove from the heat and stir in the condensed milk. Bring to the boil again and boil steadily for about 25-30 minutes. If the mixture forms a soft ball when you add a drop to cold water, your fudge is ready. Remove from the heat and add the vanilla extract and Tant Sannie se Melktert liqueur. Beat continuously until the fudge begins to thicken and is almost at setting point. Pour into a greased 27 cm x 17 cm pan. Cut into squares when almost hard.

As Tant Sannie would say, “Life just got Lip Lek Lekker ” with the first-ever release of Tant Sannie se recipe / resepte book.

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