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?
Shelley
Fantastic Russian fudge! I have made many batches now using this recipe several times. I find if I slowly melt the ingredients over a very low heat till sugar is fully dissolved (no granules at all), then boil on medium heat for 10 minutes or so and beat well for some time till mixtures starts to thicken before pouring, I get the best results and a lovely smooth firm fudge. I can also recommend putting 1/2 teaspoon of salt (or to your preference (for a salted caramel flavour) or melt 1/3 cup of smooth peanut butter for a peanut butter fudge is also epic! Toasted walnuts, macadamias (or your favorite chopped and toasted nuts) sprinkled on top while the mixture is still warm are also a lovely addition that gives a wonderful flavour and texture!
5
Mel
Omg I couldn't tell you how many times I've turned this into toffee or it just didn't set. It worked the first time!
5
Nige
Best recipe ever. Smooth texture, rich caramel colour.
5
Isobel
QuestionWhat difference will it make if I swap the golden syrup for glucose sugar?Also is there any difference if I just use soya milk to make it vegan?Chelsea Sugar:Chelsea Golden Syrup has a unique texture and flavour profile. If you use glucose sugar as an alternative, your final result may have a different texture and taste than intended.Yes, you can use soy milk.
4
fcgv
hvg
5
Declan
Amazing recipe I didn't mind the time it took, after making this a second time I put in a little more condensed milk and a little less sugar which made it creamier and a little less sweet
5
#yolo
awesome
4
Sahra
I had no thermometer. So heated until \soft ball stage\" assuming this was when it came away from the sides. Took off the heat and added the vanilla. 5 minutes later took the beater to it like recipe said... And it was just crumb. Ended up in the rubbish. I now realise after watching the Chelsea video on YouTube that by heating it until \"soft ball stage\" actually cooked the crap out of it. Please explain what the soft ball stage is In the method."
1
Mars
Been making this since I was 14. It can be complicated if you are easily confused but if you pay attention to detail then you get great results. Delicious.
5
Jake
Reminds me of my childhood absolutely great recipe going to make big batches and sell to you these Aussie's carefully tho they might claim it like our Pavlova
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?
Shelley
Fantastic Russian fudge! I have made many batches now using this recipe several times. I find if I slowly melt the ingredients over a very low heat till sugar is fully dissolved (no granules at all), then boil on medium heat for 10 minutes or so and beat well for some time till mixtures starts to thicken before pouring, I get the best results and a lovely smooth firm fudge. I can also recommend putting 1/2 teaspoon of salt (or to your preference (for a salted caramel flavour) or melt 1/3 cup of smooth peanut butter for a peanut butter fudge is also epic! Toasted walnuts, macadamias (or your favorite chopped and toasted nuts) sprinkled on top while the mixture is still warm are also a lovely addition that gives a wonderful flavour and texture!
5
Mel
Omg I couldn't tell you how many times I've turned this into toffee or it just didn't set. It worked the first time!
5
Nige
Best recipe ever. Smooth texture, rich caramel colour.
5
Isobel
QuestionWhat difference will it make if I swap the golden syrup for glucose sugar?Also is there any difference if I just use soya milk to make it vegan?Chelsea Sugar:Chelsea Golden Syrup has a unique texture and flavour profile. If you use glucose sugar as an alternative, your final result may have a different texture and taste than intended.Yes, you can use soy milk.
4
fcgv
hvg
5
Declan
Amazing recipe I didn't mind the time it took, after making this a second time I put in a little more condensed milk and a little less sugar which made it creamier and a little less sweet
5
#yolo
awesome
4
Sahra
I had no thermometer. So heated until \soft ball stage\" assuming this was when it came away from the sides. Took off the heat and added the vanilla. 5 minutes later took the beater to it like recipe said... And it was just crumb. Ended up in the rubbish. I now realise after watching the Chelsea video on YouTube that by heating it until \"soft ball stage\" actually cooked the crap out of it. Please explain what the soft ball stage is In the method."
1
Mars
Been making this since I was 14. It can be complicated if you are easily confused but if you pay attention to detail then you get great results. Delicious.
5
Jake
Reminds me of my childhood absolutely great recipe going to make big batches and sell to you these Aussie's carefully tho they might claim it like our Pavlova
5
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learn about baking
How to Choose SugarFor Baking?
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