Golden Syrup
Chelsea Golden Syrup in the...
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Sweets
Russian Fudge
20 mins
30 mins
Easy
36
Russian Fudge is a buttery, melt-in-your-mouth classic that’s irresistibly sweet and creamy. With its golden caramel flavour and rich texture. Package this delicious Russian Fudge recipe up for the perfect money can't buy gift! 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
283
What did you think of this recipe?
Char Cat
To those people that have made Russian fudge you guys are legends! Took a while but DAMN it was like heaven in my mouth 🤤🤤🤤 Plus my friends are begging me for more lol 😂
5
Aimee
Am a baler and always use this recipe. Super simple, tastes great, and pretty easy to go off colour if you dont have a thermometer.
5
Theo
It was very sweet
5
Kigster76
I love this classic kiwi fudge! In my kind this recipe supports the claim that the Pavlova originated in Aotearoa. We have a knack for giving some of our great sweeties Russian names!
5
Jack
5 star sooooooooooooooooooooooooooooooooo good
5
Suzie
Sooooo good
5
Nia
Yum
5
Teo
Sooooooo yum
5
Nicky
Way too much vanilla, it ends up being vanilla fudge not Russian fudge. I would put only 1 tsp in, Mayne even less than that
3
Nia and mika
It was slayful and baddie and sigma very demure nnnnnyyeaaahhhhhhhhh HEALTHY!!!!!!!!
5
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
283
What did you think of this recipe?
Char Cat
To those people that have made Russian fudge you guys are legends! Took a while but DAMN it was like heaven in my mouth 🤤🤤🤤 Plus my friends are begging me for more lol 😂
5
Aimee
Am a baler and always use this recipe. Super simple, tastes great, and pretty easy to go off colour if you dont have a thermometer.
5
Theo
It was very sweet
5
Kigster76
I love this classic kiwi fudge! In my kind this recipe supports the claim that the Pavlova originated in Aotearoa. We have a knack for giving some of our great sweeties Russian names!
5
Jack
5 star sooooooooooooooooooooooooooooooooo good
5
Suzie
Sooooo good
5
Nia
Yum
5
Teo
Sooooooo yum
5
Nicky
Way too much vanilla, it ends up being vanilla fudge not Russian fudge. I would put only 1 tsp in, Mayne even less than that
3
Nia and mika
It was slayful and baddie and sigma very demure nnnnnyyeaaahhhhhhhhh HEALTHY!!!!!!!!
5
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- ½ cup Chelsea Caster Sugar (113g)
- 100g butter
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- 100g butter, softened
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- 1 x 400g can sweetened condensed milk
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- 60g butter
- 1 Tbsp water
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- ½ tsp Edmonds Baking Soda
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- ¼ cup roasted, salted macadamias (40g)
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- 140g Chelsea White Sugar
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- 125g butter, cubed
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- 2 teaspoons baking powder
- 3 tablespoons cocoa
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- 50g butter, chopped
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