Golden Syrup
Chelsea Golden Syrup in the...
Details page sections
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?
B
5
Ruth
Beautiful fudge.Wonderful recipeThank you!
5
Leonie
I made this recipe this morning using easy pour golden syrup and it works exactly the same as the tinned golden syrup. For those saying theirs has not set, using a candy thermometer really helps to get to the softball stage and really make sure you spend the time mixing it at the end, you'll notice after about 6 mins of mixing whether it will set or not when it starts to harden on the sides of the saucepan. If it doesn't harden then it is likely it hasn't reached the softball stage during the cooking.
5
Gordon
I find it a little to sweet, can you cut the sugar back a little with out affecting the finished product.
4
Unknown
Thanks Jo Seager and Chelsea
5
Unknown
No matter how long I cooked it it didn't thicken, so I beat it in the Kenwood and put it in fridge. It tastes yummy. Just a bit soft.
4
YoungBaker
I've made this quite a few times and since it only needs half a can of condensed milk, I've always made 2 batches. Yesterday, I decided to double it and make one big batch. It turned out soft and delicious as always.- Dissolving The Sugar: I let my ingredients simmer on the 1st step for 10-11 minutes and if the sugar hadn't quite dissolved I still moved onto the 2nd step and boiled it for about 10 minutes. This has worked every-time and the fudge didn't turn out grainy or have clumps of undissolved sugar in it. Yum! - Thanks for the recipe Chelsea.!!!
5
Skyler
Good absolutely loved it
4
1629520703
Love this recipe! I love baking, and my cousin wanted some fudge, I have never made fudge before so I am so grateful it turned out okay. Thank you and can't wait to bake some more amazing recipes you have.
5
Unknown
Top recipe - everyone loved it
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?
B
Hi I was wondering when cooking the fudge do you stir it continuously over the cooking period or just let it boil as it shows in the video?
CHELSEA SUGAR: Hi there, we recommend stirring it until it comes to a boil. After that, just let it boil :)
5
Ruth
Beautiful fudge.Wonderful recipeThank you!
5
Leonie
I made this recipe this morning using easy pour golden syrup and it works exactly the same as the tinned golden syrup. For those saying theirs has not set, using a candy thermometer really helps to get to the softball stage and really make sure you spend the time mixing it at the end, you'll notice after about 6 mins of mixing whether it will set or not when it starts to harden on the sides of the saucepan. If it doesn't harden then it is likely it hasn't reached the softball stage during the cooking.
5
Gordon
I find it a little to sweet, can you cut the sugar back a little with out affecting the finished product.
4
Unknown
Thanks Jo Seager and Chelsea
5
Unknown
No matter how long I cooked it it didn't thicken, so I beat it in the Kenwood and put it in fridge. It tastes yummy. Just a bit soft.
4
YoungBaker
I've made this quite a few times and since it only needs half a can of condensed milk, I've always made 2 batches. Yesterday, I decided to double it and make one big batch. It turned out soft and delicious as always.- Dissolving The Sugar: I let my ingredients simmer on the 1st step for 10-11 minutes and if the sugar hadn't quite dissolved I still moved onto the 2nd step and boiled it for about 10 minutes. This has worked every-time and the fudge didn't turn out grainy or have clumps of undissolved sugar in it. Yum! - Thanks for the recipe Chelsea.!!!
5
Skyler
Good absolutely loved it
4
1629520703
Love this recipe! I love baking, and my cousin wanted some fudge, I have never made fudge before so I am so grateful it turned out okay. Thank you and can't wait to bake some more amazing recipes you have.
5
Unknown
Top recipe - everyone loved it
5
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Hi I was wondering when cooking the fudge do you stir it continuously over the cooking period or just let it boil as it shows in the video?
CHELSEA SUGAR: Hi there, we recommend stirring it until it comes to a boil. After that, just let it boil :)