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Sweets

Russian Fudge

4.6

Preparation

20 mins

Bake

30 mins

Difficulty

Easy

Servings

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

Golden Syrup

Chelsea Golden Syrup in the...

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White Sugar

The uniform size of the...

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Reviews

315

What did you think of this recipe?

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.

Maddison

This fudge is absolutely amazing!!

Lisa

Amazingly easy, follow the directions and timing and it's a winner

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.

Bob Bertiefull

Love them.

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!

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!

Nige

Best recipe ever. Smooth texture, rich caramel colour.

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.

fcgv

hvg

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.