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?
Haley Whittney
I make this all the the time and this was the go to recipe for me!! Don't rush and have fun. Two people works best, at least for me! I would change the difficulty to medium but otherwise, the best ever!
5
Estelle
THIS IS THE BEST FUDGE. I'm only 11 and I made it easily. the results were great and it was so yummy. i had ran out of golden syrup and used maple syrup instead but it was still fine.
5
william shakespeare
yummy yummy yummy I almost die for food, and let me have it!
5
Kota
This recipe ROCKS
5
Unknown
Absolutely delicious! And very addictive.
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
Maddison
This fudge is absolutely amazing!!
5
Lisa
Amazingly easy, follow the directions and timing and it's a winner
5
K Andrews
I doubled the recipe to use the whole tin of sweetened condensed milk. Melted for 15 min, boiled for 15 min, cooled for 5 min then beat it with electric beaters for 8 mins. Good colour and flavour and it set fine with no grittiness. Don't rush it, use low heat and stir constantly during the whole process to prevent burning. Turned out good but very very sweet so it is best cut into really small squares.
4
Bob Bertiefull
Love them.
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?
Haley Whittney
I make this all the the time and this was the go to recipe for me!! Don't rush and have fun. Two people works best, at least for me! I would change the difficulty to medium but otherwise, the best ever!
5
Estelle
THIS IS THE BEST FUDGE. I'm only 11 and I made it easily. the results were great and it was so yummy. i had ran out of golden syrup and used maple syrup instead but it was still fine.
5
william shakespeare
yummy yummy yummy I almost die for food, and let me have it!
5
Kota
This recipe ROCKS
5
Unknown
Absolutely delicious! And very addictive.
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
Maddison
This fudge is absolutely amazing!!
5
Lisa
Amazingly easy, follow the directions and timing and it's a winner
5
K Andrews
I doubled the recipe to use the whole tin of sweetened condensed milk. Melted for 15 min, boiled for 15 min, cooled for 5 min then beat it with electric beaters for 8 mins. Good colour and flavour and it set fine with no grittiness. Don't rush it, use low heat and stir constantly during the whole process to prevent burning. Turned out good but very very sweet so it is best cut into really small squares.
4
Bob Bertiefull
Love them.
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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- 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)
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- 3 cups Chelsea White Sugar
- 200ml (½ a tin) of condensed milk
- 4oz butter (125gms) (or Olivani Spread)
- 1 teaspoon of Vanilla essence
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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
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- 2 Tbsp honey
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- 110g butter (or Olivani Spread)
- ½ cup Chelsea White Sugar
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- 125g butter (or Olivani Spread)
- 1 x 400g can sweetened condensed milk
- 1 Tbsp sweetened coffee essence
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Coffee Icing
- 25g butter, melted (or Olivani Spread)
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- 2 ½ cups Chelsea Icing Sugar
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- 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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- 3 ½ cups Chelsea Dark Cane Sugar
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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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- 3½ cups Chelsea Dark Cane Sugar
- 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)
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- 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
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- ⅔ cup Chelsea Soft Brown Sugar (133g)
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- 1 Tbsp Chelsea Golden Syrup
- 100g white chocolate, finely chopped
- 1 tsp vanilla extract
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- 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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- 2 tbsp cocoa
- ½ cup milk
- 30g butter
- 2 tbsp peanut butter
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- One tablespoon butter (optional)
- One tablespoon sifted cocoa,
- One quarter cup milk(any)
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Base
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- 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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- 225g white chocolate, roughly chopped
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learn about baking
How to Choose SugarFor Baking?
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