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
312
What did you think of this recipe?
Ivy sears
Great fudge, 4th time making this recipe and all but one time it worked perfectly
4
Helena van Rooy
The Russian Fudge turned out really well and tastes superb, such a easy to follow recipe and will make great gifts for family and friends. Far more more cost effective than buying them and more fun for the kids to make.
5
Esther
Was so easy to make and everyone loved it.
5
Mandy
I adjust cup measurements to grams for accuracy (we used approx 700gms sugar) , recipe worked perfectly. I didnt stir during the boil process. If people experience runny mixtures you may need to properly research the 'soft ball' stage, then you cant go wrong.
5
Ashan Bernau
The best Russian Fudge ever! On my birthday I bought some to school to share with my classmates and they loved it. So far I have made it three times. Thank you very much for the recipe.
5
Laurene
Made this many many times and every time it's perfect!! One of the best fudge recipes I've ever made, comes out perfect every time and it's super easy. Totally recommended.
5
Katie
Can anyone give me an exact weight in gramsfor sugar? Have had few attempts but keep getting different results.CHELSEA: on our better baking page we have gms per cup per ingredient. Sugar is 225gms per cup, so 3.5 cups would be 787.5gms.
3
Elise
I love this recipe!
4
Alex
So, Mine burnt as soon as we went through the boiling phase. I really was looking forward to this recipe but must have stuffed it up along the way. Can anyone offer a reason as to why mine burnt?
1
Unknown
Dont make if you are on a diet! One piece is NEVER enough. So yummy!
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
312
What did you think of this recipe?
Ivy sears
Great fudge, 4th time making this recipe and all but one time it worked perfectly
4
Helena van Rooy
The Russian Fudge turned out really well and tastes superb, such a easy to follow recipe and will make great gifts for family and friends. Far more more cost effective than buying them and more fun for the kids to make.
5
Esther
Was so easy to make and everyone loved it.
5
Mandy
I adjust cup measurements to grams for accuracy (we used approx 700gms sugar) , recipe worked perfectly. I didnt stir during the boil process. If people experience runny mixtures you may need to properly research the 'soft ball' stage, then you cant go wrong.
5
Ashan Bernau
The best Russian Fudge ever! On my birthday I bought some to school to share with my classmates and they loved it. So far I have made it three times. Thank you very much for the recipe.
5
Laurene
Made this many many times and every time it's perfect!! One of the best fudge recipes I've ever made, comes out perfect every time and it's super easy. Totally recommended.
5
Katie
Can anyone give me an exact weight in gramsfor sugar? Have had few attempts but keep getting different results.CHELSEA: on our better baking page we have gms per cup per ingredient. Sugar is 225gms per cup, so 3.5 cups would be 787.5gms.
3
Elise
I love this recipe!
4
Alex
So, Mine burnt as soon as we went through the boiling phase. I really was looking forward to this recipe but must have stuffed it up along the way. Can anyone offer a reason as to why mine burnt?
1
Unknown
Dont make if you are on a diet! One piece is NEVER enough. So yummy!
5
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ingredients
- ½ cup Chelsea Caster Sugar (113g)
- 100g butter (or Olivani Spread)
- 1 egg
- 2 Tbsp cocoa powder
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- 1 cup chopped dried apricots
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- 200ml (½ a tin) of condensed milk
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- 1 ½ cups Chelsea White Sugar
- ½ cup Meadow Fresh Milk
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- ½ cup chopped walnuts (optional)
- ½ cup desiccated coconut
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- 1 cup Chelsea White Sugar
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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
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- 50 g butter, melted
- 1 tablespoon coffee and chicory essence
- 1 ½ cups Chelsea Icing Sugar
- 1 – 2 tablespoons milk
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- 60g butter
- 1 Tbsp water
- ⅓ cup Chelsea Golden Syrup (120g)
- ½ tsp Edmonds Baking Soda
- ¼ tsp salt
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- 140g Chelsea White Sugar
- 1 tbsp Chelsea Golden Syrup
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- 280g flour
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- 1 ½ cups Chelsea Icing Sugar
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- 125g butter
- 3 Tbsp Chelsea Golden Syrup
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- ½ tsp salt
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- 1 cup Chelsea Caster Sugar (225g)
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- 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
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- ½ cup water
- 175g butter, chopped
- 450g Chelsea Caster Sugar
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- 1 Tbsp Cocoa
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- ½ cup milk
- 30g butter
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- One tablespoon sifted cocoa,
- One quarter cup milk(any)
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Base
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- 2 teaspoons baking powder
- 3 tablespoons cocoa
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- ½ cup milk
- 2 tablespoons Chelsea Caster Sugar
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learn about baking
How to Choose SugarFor Baking?
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