Golden Syrup
Chelsea Golden Syrup in the...
Details page sections
Sweets
Russian Fudge
20 mins
30 mins
Easy
36
Package this delicious russian fudge recipe up for gifts money can't buy! But make sure you put some aside for yourself!
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- Ingredients
- Method
Ingredients
- 3 ½ cups Chelsea White Sugar
- 200g sweetened condensed milk
- 125g butter
- ½ cup Meadow Fresh Original Milk
- 3 Tbsp Chelsea Golden Syrup (tin)
- ½ tsp salt
- 2 tsp vanilla essence
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
237
What did you think of this recipe?
Baxter J
I love this fudge, it is the best thing ever.
5
Baxter
This fudge is super yum and takes hardly any time in the fridge highly recommend this recipe
5
Za
Took a long time to get creamy with my old electric mixer but it thickened up eventually (like 20 mins, though I didn't get to 120C because it would boil over), and it tastes pretty good. Setting in the fridge now!
4
Barlow
Nice makintosh toffee taste
4
Momo
Easy to make and comes out perfect every time
5
Scarlett
Easy and delicious. I did half the sugar and it was perfect
5
lily
hard to make
3
Scarlett
Easy and delicious. I did half the sugar and it was perfect
5
Chelsea Ann
This fudge is great I'm only 12 first time ever making it soooo yum thank you!
5
Lucy
This recipe is really good but it didn't say how long to refrigerate and it was kind of confusing but it was still delicious and it did not make 36
4
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 Chelsea White Sugar has dissolved, about 10-15 minutes.
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 (approximately 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.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Reviews
237
What did you think of this recipe?
Baxter J
I love this fudge, it is the best thing ever.
5
Baxter
This fudge is super yum and takes hardly any time in the fridge highly recommend this recipe
5
Za
Took a long time to get creamy with my old electric mixer but it thickened up eventually (like 20 mins, though I didn't get to 120C because it would boil over), and it tastes pretty good. Setting in the fridge now!
4
Barlow
Nice makintosh toffee taste
4
Momo
Easy to make and comes out perfect every time
5
Scarlett
Easy and delicious. I did half the sugar and it was perfect
5
lily
hard to make
3
Scarlett
Easy and delicious. I did half the sugar and it was perfect
5
Chelsea Ann
This fudge is great I'm only 12 first time ever making it soooo yum thank you!
5
Lucy
This recipe is really good but it didn't say how long to refrigerate and it was kind of confusing but it was still delicious and it did not make 36
4
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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