Chelsea

celebrating 130 years 1884-2014

Russian Fudge

By Chelsea Sugar
Russian Fudge
  • 48 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 30 mins
  • Serves
    36
Ingredients

    3 1/2 cups Chelsea White Sugar
    125g butter
    3 Tbsp Chelsea Golden Syrup (tin)
    1/2 cup milk
    1/2 tsp salt
    200g sweetened condensed milk 
    2 tsp vanilla essence

Method

    Grease a 20cm cake tin. Cut two sheets of baking paper the width of the tin, criss-cross the paper to line the tin making sure the sheets are long enough to extend over the sides (you can use the paper to lift the fudge out of the tin once it has set).

    Place all the ingredients except the vanilla into a medium, heavy based saucepan. Warm over a gentle heat until the sugar has dissolved, about 10-15 mins.

    Bring to a gentle boil and cook for about 10-15 minutes, until it reaches the soft ball stage (120°C). Remove from the heat and add the vanilla.

    Cool for 5 minutes then beat using an electric mixer until the fudge is creamy and thick and has lost its gloss (approx. 10 minutes).

    Pour into prepared tin and leave to cool, then refrigerate until set.

    Once set, use the paper to lift the fudge out of the tin and place onto a chopping board, then cut into small squares.


    Special thanks to Jo Seagar for use of the Best Ever recipe.

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Reviews

Average Rating
548
(48 reviews)


Beautiful.

awesome

Great fudge! Quick question, can it be frozen? And if so for how long?
CHELSEA: Thanks! Yes, you can freeze this fudge. Just make sure you place it in an airtight container and put a layer of baking paper underneath and above the fudge. It should be fine for 3 months in the freezer.

Could someone please help me with this! I don't know when the mixture has reached 120 c!! I don't have a candy thermometer or anything! Please help me! How else could I see if it has reached 120 c?
CHELSEA: Hi there, 120°C is the soft ball stage. You can test for this without a thermometer by dropping a small amount of the fudge into a glass of cold water. If you are able to easily pick it up and squish together then the fudge is set and ready to move on to the next stage. If it disintegrates in the water then it needs to be cooked for longer; and if it forms a hard ball then it is overcooked and has turned to toffee!

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Very good - I loved it.
I have made it six times and my kids LOVE it, as much as they love chocolate.

Very yummy- am giving as xmas gifts! Does it need to stay in the fridge??
CHELSEA: No, it doesn't have to stay in the fridge :-)

This fudge is absolutely delicious, but every time I make it I get brown stuff all through it, it usually is gone after the beating stage. I usually always stir it right through till the end as well. Can anyone tell me what I might be doing wrong please?
CHELSEA: Hi there, the brown stuff in the fudge is likely to be burnt bits of milk stirred through from the bottom of the pan. We get that sometimes too. If they have dispersed after beating and the fudge still tastes great then they're nothing to worry about. If you want to prevent it in future, try turning the heat down a little, stir constantly and make sure you use a heavy based saucepan.

Was so easy to make and everyone loved it.

Used salted butter as we didn't have unsalted, and didn't add the additional salt, but still turned out awesome!
Had to use a thermometer to stop it going 120, and towards the end struggled to keep it above 114, and cooked for the full 15 minutes.

Thanks for the recipe very yummy :-)

Gonna make for Christmas.

this is such a great fudge for gifts my grand children always ask for Russian fudge for a treat for their birthdays

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swag

This creative mix of ingredients makes very good Russian fudge. I would recommend that the maximum temperature you take the mix to should be 114 degrees C (rather than 120). Also, I think that you should always stir the mix until it starts boiling. I've found that by standing the pot in cold water for part of the time while I am doing the beating can speed the process up, but you have to be careful not to get any water in the fudge mix.

Despite current fashion trends, I love using sugar in moderation.... and this fudge is one of the best ways to use it.

Tried this recipe recently as my first foray into fudge making. Turned out a beautifully soft and flavoursome russian fudge with a hint of creaminess, and has been a big hit with the family and co-workers.

I absolutely loved this russian fudge. Best thing I have ever made

Use this every time and love it totally and utterly

great try it!!!!

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have you tried this recipe guys I love this recipe it is Russian fudge love it lol

Perfect for gifts and ever so smooth and sweet. I give this recipe 5 stars.

This mixture of ingredients makes very good Russian fudge. I would suggest that the maximum temperature you take the mix to should be 114 degrees C (rather than 120). Also, I think that you should always stir the mix until it starts boiling. I've found that by standing the pot in cold water for part of the time while I am doing the beating can speed the process up, but you have to be careful not to get any water in the fudge mix.

Despite current fashion trends, I like using sugar in moderation.... and this fudge is one of the best ways to use it.

Best wishes from Nelson.....

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Absolutely delicious, the whole family loved it!

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Top recipe - everyone loved it

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It was delicious! I couldn't stop eating it!

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Super Yummy fudge!!! Thanks for the great recipe!

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I had so many comments on how good this fudge was and i couldn't stop eating it... yummy!!!

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I have tried making fudge all my life and failed this has been the best recipe I have ever used. Great for gifting too :o)

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Great recipe! First time making own russian fudge that's worked out, it's easy and it's the best I've ever tasted :-)

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Thanks Jo Seager and Chelsea

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was delicious, and easy to substitute alternative ingredients: ie I made it dairy free using Soy Condesnsed Milk and Soy Milk and Olivani

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This recipe was fantastic. Easy to make, and the results spoke for themselves, everyone said that it was the best fudge they had ever had!

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Best Russian Fudge ever!! It was so yummy and everyone enjoyed it. It was very easy too. (I prefer it way over the Edmonds Cookbook recipe) Thank you Jo Seager & Chelsea.

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Dont make if you are on a diet! One piece is NEVER enough. So yummy!

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The best Russian Fudge I have ever made and tasted that was so easy. Fantastic recipe.

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I have always failed at fudge but this recipie was easy and worked great!! Made great tasting fudge!!! A++

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First fudge I have ever made and it turned out great!

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found this recipe hard lol... firstly my sugar never disolved and i had it on low heat and mixing for aaaages... would love to try make this again if someone could give me some tips :)

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This a fantastic recipe,I have lost count of the number of batches of this fudge I have carried across the tasman to my work mates in Sydney. I am now unsure if it me they like visiting or my fudge!!

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Absolutely delicious! And very addictive.

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Smellt yum as i am a mager sugar lover great for me

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soooooo yummy !!!!!! have to make more

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Sweet fantastic!

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yummie

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My daughter says its the best thing that she has ever tasted in the world!!! :)

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No matter how long I cooked it it didn't thicken, so I beat it in the Kenwood and put it in fridge. It tastes yummy. Just a bit soft.

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great flavour and colour, tip to all like me - google 'soft ball stage' otherwise it just won't work/set.
second attempt was awesome!

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Awesome, easy, perfect.

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The best Russian fudge I have ever made (and tasted). Nice and creamy, not sugary like some recipes are.

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