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
300
What did you think of this recipe?
Unknown
Beautiful rich decadent fudgy goodness that I added to some coffee icecream, the rest is in the fridge, would love to share with the girls at work, but so far am doubting any will be left to do so ! Truly a special fudge indeed.
5
pippa jackson
it was amazing and i loved the taste i made it with my 7 year old sister and she did so well.so thank you for this recipe
5
Anon
Absolutely delicious and perfect consistency. Shocked at how well it turned out on the first go!
5
Miss Mai
I am 12 and I made this during the school holidays and it was amazing! A complete kiwi classic. For me the soft ball stage never really came because the results never changed but in the end it worked out amazing; it melts in your mouth.
5
Unknown
was delicious, and easy to substitute alternative ingredients: ie I made it dairy free using Soy Condesnsed Milk and Soy Milk and Olivani
5
K
Came out quite good, the problem was it was soft and hard to cut. I would've loved to write a positive review but I am an honest soul and to be honest with everyone, I won't be making this recipe again.
3
Love it
Hello does this recipe work in a 29 cm by 31 cm tray if not can you adjust it
5
Jethro
A recipe to be creative with, I love adding grated coconut into the mix just before beating it. Now if I can time it right with chocolate fudge and marble the two together...
5
Jenny
You can fix the common problem highlighted by other reviewers, of it becoming grainy, by putting back in the pot, adding a splash of cream and a splash water, and reheating. Fixes it easy as.Delicious recipe
4
Fran
Worked first pop! Helps to have a candy thermometer as mine took less than 10 minutes to hit soft ball stage.
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
300
What did you think of this recipe?
Unknown
Beautiful rich decadent fudgy goodness that I added to some coffee icecream, the rest is in the fridge, would love to share with the girls at work, but so far am doubting any will be left to do so ! Truly a special fudge indeed.
5
pippa jackson
it was amazing and i loved the taste i made it with my 7 year old sister and she did so well.so thank you for this recipe
5
Anon
Absolutely delicious and perfect consistency. Shocked at how well it turned out on the first go!
5
Miss Mai
I am 12 and I made this during the school holidays and it was amazing! A complete kiwi classic. For me the soft ball stage never really came because the results never changed but in the end it worked out amazing; it melts in your mouth.
5
Unknown
was delicious, and easy to substitute alternative ingredients: ie I made it dairy free using Soy Condesnsed Milk and Soy Milk and Olivani
5
K
Came out quite good, the problem was it was soft and hard to cut. I would've loved to write a positive review but I am an honest soul and to be honest with everyone, I won't be making this recipe again.
3
Love it
Hello does this recipe work in a 29 cm by 31 cm tray if not can you adjust it
5
Jethro
A recipe to be creative with, I love adding grated coconut into the mix just before beating it. Now if I can time it right with chocolate fudge and marble the two together...
5
Jenny
You can fix the common problem highlighted by other reviewers, of it becoming grainy, by putting back in the pot, adding a splash of cream and a splash water, and reheating. Fixes it easy as.Delicious recipe
4
Fran
Worked first pop! Helps to have a candy thermometer as mine took less than 10 minutes to hit soft ball stage.
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)
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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
Lemon Icing
- 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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- Pinch of salt
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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
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- 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
- 1 cup raisins or sultanas, finely chopped
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ingredients
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- 3 Tbsp Chelsea Golden Syrup
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- ½ tsp salt
- 200g sweetened condensed milk (½ the standard 400g tin)
- 2 tsp rum or vanilla essence
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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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- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, cubed
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- 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)
- ½ cup full fat milk (125ml)
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- 100g dark chocolate, finely chopped
WHITE CHOCOLATE LAYER
- 400g can sweetened condensed milk
- 250g Chelsea Caster Sugar (1 cup + 2 Tbsp)
- 100g butter, cubed
- 1 Tbsp Chelsea Golden Syrup
- 100g white chocolate, finely chopped
- 1 tsp vanilla extract
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- 75g mini pink and white marshmallows (1 heaped cup)
ingredients
- ½ cup water
- 175g butter, chopped
- 450g Chelsea Caster Sugar
- 75g sweetened condensed milk
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- 1 Tbsp Cocoa
- 2 cups flour
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- ½ cup milk
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- One tablespoon butter (optional)
- One tablespoon sifted cocoa,
- One quarter cup milk(any)
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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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