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?
Joy
Best Russian fudge I've ever made. So easy and came out perfect. Next time I make it I'll slice it before I put in the fridge to set as it didn't cut well
5
Holly Murdoch
NULL
3
Stephen Coote
This mixture of ingredients makes very good Russian fudge. I would suggest that the maximum temperature you take the mix to should be 114 degrees C (rather than 120). Also, I think that you should always stir the mix until it starts boiling. I've found that by standing the pot in cold water for part of the time while I am doing the beating can speed the process up, but you have to be careful not to get any water in the fudge mix. Despite current fashion trends, I like using sugar in moderation.... and this fudge is one of the best ways to use it. Best wishes from Nelson.....
5
Nici
Could someone please help me with this! I don't know when the mixture has reached 120 c!! I don't have a candy thermometer or anything! Please help me! How else could I see if it has reached 120 c?CHELSEA: Hi there, 120°C is the soft ball stage. You can test for this without a thermometer by dropping a small amount of the fudge into a glass of cold water. If you are able to easily pick it up and squish together then the fudge is set and ready to move on to the next stage. If it disintegrates in the water then it needs to be cooked for longer; and if it forms a hard ball then it is overcooked and has turned to toffee!
4
Jenny Goddard
Reliable, great recipes. Thanks
5
holliebaybay
This creative mix of ingredients makes very good Russian fudge. I would recommend that the maximum temperature you take the mix to should be 114 degrees C (rather than 120). Also, I think that you should always stir the mix until it starts boiling. I've found that by standing the pot in cold water for part of the time while I am doing the beating can speed the process up, but you have to be careful not to get any water in the fudge mix. Despite current fashion trends, I love using sugar in moderation.... and this fudge is one of the best ways to use it.
4
Archie Edwards
Hi, im 10 (believe it or not) and i made this, i must say I would be lying if i told you this was hard to make. Great recipe and I definitely loved the flavour, (I mean I'm 10, Sweet things catch my attention). Loved it
5
Annaliese
Love this recipe! So easy to make and perfect every time.
5
Anna
I use caster sugar for this recipe and it works every time!
5
Ella
mm not that amazing it was runny
2
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?
Joy
Best Russian fudge I've ever made. So easy and came out perfect. Next time I make it I'll slice it before I put in the fridge to set as it didn't cut well
5
Holly Murdoch
NULL
3
Stephen Coote
This mixture of ingredients makes very good Russian fudge. I would suggest that the maximum temperature you take the mix to should be 114 degrees C (rather than 120). Also, I think that you should always stir the mix until it starts boiling. I've found that by standing the pot in cold water for part of the time while I am doing the beating can speed the process up, but you have to be careful not to get any water in the fudge mix. Despite current fashion trends, I like using sugar in moderation.... and this fudge is one of the best ways to use it. Best wishes from Nelson.....
5
Nici
Could someone please help me with this! I don't know when the mixture has reached 120 c!! I don't have a candy thermometer or anything! Please help me! How else could I see if it has reached 120 c?CHELSEA: Hi there, 120°C is the soft ball stage. You can test for this without a thermometer by dropping a small amount of the fudge into a glass of cold water. If you are able to easily pick it up and squish together then the fudge is set and ready to move on to the next stage. If it disintegrates in the water then it needs to be cooked for longer; and if it forms a hard ball then it is overcooked and has turned to toffee!
4
Jenny Goddard
Reliable, great recipes. Thanks
5
holliebaybay
This creative mix of ingredients makes very good Russian fudge. I would recommend that the maximum temperature you take the mix to should be 114 degrees C (rather than 120). Also, I think that you should always stir the mix until it starts boiling. I've found that by standing the pot in cold water for part of the time while I am doing the beating can speed the process up, but you have to be careful not to get any water in the fudge mix. Despite current fashion trends, I love using sugar in moderation.... and this fudge is one of the best ways to use it.
4
Archie Edwards
Hi, im 10 (believe it or not) and i made this, i must say I would be lying if i told you this was hard to make. Great recipe and I definitely loved the flavour, (I mean I'm 10, Sweet things catch my attention). Loved it
5
Annaliese
Love this recipe! So easy to make and perfect every time.
5
Anna
I use caster sugar for this recipe and it works every time!
5
Ella
mm not that amazing it was runny
2
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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)
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- 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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- 200ml (½ a tin) of condensed milk
- 4oz butter (125gms) (or Olivani Spread)
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- 200g butter (or Olivani Spread)
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- ½ cup chopped walnuts (optional)
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- 125g butter (or Olivani Spread)
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- 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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- 60g butter
- 1 Tbsp water
- ⅓ cup Chelsea Golden Syrup (120g)
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- 1 ½ cups Chelsea Icing Sugar
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- 100g butter, cubed
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- 100g white chocolate, roughly dropped
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learn about baking
How to Choose SugarFor Baking?
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