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
315
What did you think of this recipe?
Jill
great try it!!!!
5
Unknown
I had so many comments on how good this fudge was and i couldn't stop eating it... yummy!!!
5
Unknown
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.
5
Wonderful
A friend recommended it to me and hers was crumbly but when I made it, it was soft and moist even after it cooled in the fridge. What did I do wrong??
3
Mia
OMG!!Seriously, this fudge is amazing & so simple to make.Being my first time EVER making fudge I didn't think it would turn out as it was ment to but it did and the results are incredible.Love it. I'll definitely be making this more often.
5
Tals
yum
4
Tekydd
It looks hard and it takes a long time
5
Mimi
Perfect for gifts and ever so smooth and sweet. I give this recipe 5 stars.
5
Paige
Can I use an electric stick mixer instead of an electric mixer?CHELSEA SUGAR: Hi there, we haven't tried that but think it should be ok. Be careful the hot mixture doesn't splatter though! You could also beat vigorously with a wooden spoon (this will take a little longer).
5
Mandy Tocher
After multiple failures, I made this fudge with my 15 year old son and it was wonderful! He is now going to try it himself it was so easy . Smooth and creamy just like it should be. The time to get to soft ball stage was really quick - quicker than the recipe said, and we definitely did not have to beat the mixture for 10-12 mins - and we had to pour quickly to get it out of the pot.
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
315
What did you think of this recipe?
Jill
great try it!!!!
5
Unknown
I had so many comments on how good this fudge was and i couldn't stop eating it... yummy!!!
5
Unknown
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.
5
Wonderful
A friend recommended it to me and hers was crumbly but when I made it, it was soft and moist even after it cooled in the fridge. What did I do wrong??
3
Mia
OMG!!Seriously, this fudge is amazing & so simple to make.Being my first time EVER making fudge I didn't think it would turn out as it was ment to but it did and the results are incredible.Love it. I'll definitely be making this more often.
5
Tals
yum
4
Tekydd
It looks hard and it takes a long time
5
Mimi
Perfect for gifts and ever so smooth and sweet. I give this recipe 5 stars.
5
Paige
Can I use an electric stick mixer instead of an electric mixer?CHELSEA SUGAR: Hi there, we haven't tried that but think it should be ok. Be careful the hot mixture doesn't splatter though! You could also beat vigorously with a wooden spoon (this will take a little longer).
5
Mandy Tocher
After multiple failures, I made this fudge with my 15 year old son and it was wonderful! He is now going to try it himself it was so easy . Smooth and creamy just like it should be. The time to get to soft ball stage was really quick - quicker than the recipe said, and we definitely did not have to beat the mixture for 10-12 mins - and we had to pour quickly to get it out of the pot.
5
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ingredients
- ½ cup Chelsea Caster Sugar (113g)
- 100g butter (or Olivani Spread)
- 1 egg
- 2 Tbsp cocoa powder
- ½ tsp vanilla essence
- 250g packet round wine biscuits, crushed
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- 1 ½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
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- 5 Tbsp Chelsea White Sugar or Chelsea Caster Sugar
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- 125g butter (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar
- 200g sweetened condensed milk
- 1 cup chopped dried apricots
- 1 x 250g packet of wine biscuits, crushed
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- 100g butter, softened (or Olivani Spread)
- 1½ cups Chelsea Icing Sugar
- Grated zest and juice of 1 lemon
- 1 Tbsp hot water
- ¼ cup desiccated coconut (to decorate)
ingredients
- 3 cups Chelsea White Sugar
- 200ml (½ a tin) of condensed milk
- 4oz butter (125gms) (or Olivani Spread)
- 1 teaspoon of Vanilla essence
- ½ cup milk
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- 200g butter (or Olivani Spread)
- 1 ½ cups Chelsea White Sugar
- ½ cup Meadow Fresh Milk
- 2 ½ Tbsp cocoa powder
- 500g (2 packets) plain sweet biscuits, roughly crushed
- ½ cup chopped walnuts (optional)
- ½ cup desiccated coconut
Icing
- 2 cups Chelsea Icing Sugar
- 2 ½ Tbsp cocoa powder
- 3-4 Tbsp hot water
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- 2 Tbsp honey
- 1 cup Chelsea White Sugar
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- 250g biscuits, crushed
- 110g butter (or Olivani Spread)
- ½ cup Chelsea White Sugar
- Few drops of vanilla essence
- 1 egg
- 2-3 Tbsp cocoa
- Raisins, sultanas or chopped nuts
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- 125g butter (or Olivani Spread)
- 1 x 400g can sweetened condensed milk
- 1 Tbsp sweetened coffee essence
- 1 packet vanilla wine biscuits, crushed
- ½ cup coconut
- ½ cup raisins
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- ½ cup chopped walnuts
Coffee Icing
- 25g butter, melted (or Olivani Spread)
- 1 Tbsp sweetened coffee essence
- 2 ½ cups Chelsea Icing Sugar
ingredients
- 100 g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 can (400 g) sweetened condensed milk
- 4 tablespoons Chelsea Golden Syrup
- 2 teaspoons vanilla essence
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- 200g dark chocolate
- ¼ cup rum (or 2 tsp rum essence)
- 2 cups Chelsea Icing Sugar
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- ½ tsp salt
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- 100 g butter
- 1 teaspoon vanilla essence
- 2 tablespoons coffee essence
- 1 tablespoon Chelsea Golden Syrup
- 1 ½ cups Chelsea Dark Cane Sugar
- 2 eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1 cup chopped walnuts
For the icing
- 50 g butter, melted
- 1 tablespoon coffee and chicory essence
- 1 ½ cups Chelsea Icing Sugar
- 1 – 2 tablespoons milk
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- 1 cup Chelsea Caster Sugar (225g)
- 60g butter
- 1 Tbsp water
- ⅓ cup Chelsea Golden Syrup (120g)
- ½ tsp Edmonds Baking Soda
- ¼ tsp salt
- 1 cup roasted, unsalted peanuts (160g)
- ½ cup roasted, unsalted cashews (80g)
- ¼ cup roasted, salted macadamias (40g)
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- 140g Chelsea White Sugar
- 1 tbsp Chelsea Golden Syrup
- 1 egg
- 280g flour
- 1 tsp baking powder
- 1 cup sultanas
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- 1 ½ cups Chelsea Icing Sugar
- 1-2 Tbsp lemon juice
- 1 Tbsp boiling water (approx)
- 50g butter (optional)
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- 125g butter
- 3 Tbsp Chelsea Golden Syrup
- ½ cup milk
- ½ tsp salt
- 200g sweetened condensed milk
- 2 tsp vanilla essence
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- 2 sleeves cream filled chocolate cookies (i.e. Oreos) (266g / 28 biscuits)
- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, cubed
- ½ cup cream (125ml)
- 225g white marshmallows, quartered (or use white mini marshmallows)
- 450g white chocolate, roughly chopped
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- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, cubed
- ½ cup full fat milk (125ml)
- 225g mini marshmallows (white, or a mixture of white and pink)
- 500g white chocolate, roughly chopped
- ½ cup colourful sprinkles + 2 Tbsp extra for sprinkling (125g)
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- 395g can sweetened condensed milk
- 100g butter, cubed
- 1 ¼ cups Chelsea Caster Sugar (280g)
- 1 Tbsp Chelsea Golden Syrup
- 100g dark chocolate, roughly chopped
- 100g white chocolate, roughly dropped
- ½ tsp peppermint extract
- 2-3 drops green food colouring
ingredients
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- ⅔ cup Chelsea Soft Brown Sugar (133g)
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- 400g can sweetened condensed milk
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WHITE CHOCOLATE LAYER
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- 100g butter, cubed
- 1 Tbsp Chelsea Golden Syrup
- 100g white chocolate, finely chopped
- 1 tsp vanilla extract
Topping
- 75g mini pink and white marshmallows (1 heaped cup)
ingredients
- ½ cup water
- 175g butter, chopped
- 450g Chelsea Caster Sugar
- 75g sweetened condensed milk
ingredients
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- 1 Tbsp Cocoa
- 2 cups flour
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- ½ cup milk
- 30g butter
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- One tablespoon sifted cocoa,
- One quarter cup milk(any)
ingredients
Base
- 200g butter
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 cups plain flour
- 2 teaspoons baking powder
- 3 tablespoons cocoa
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- ½ cup milk
- 2 tablespoons Chelsea Caster Sugar
- 2 teaspoons coconut essence
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- 50g butter, chopped
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learn about baking
How to Choose SugarFor Baking?
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