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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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approved=true&orderBy=-hs_createdate&limit=10&offset=260

{has_more=true, offset=270, total=319, results=[{comment_text=NULL, approved=true, user_name=Holly Murdoch, hs_createdate=1702249859356, rating_new__1_5_=3, id=11175329156}, {comment_text=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....., approved=true, user_name=Stephen Coote, hs_createdate=1702249859279, rating_new__1_5_=5, id=11175607323}, {comment_text=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!, approved=true, user_name=Nici, hs_createdate=1702249859188, rating_new__1_5_=4, id=11175460727}, {comment_text=Reliable, great recipes. Thanks, approved=true, user_name=Jenny Goddard, hs_createdate=1702249858806, rating_new__1_5_=5, id=11175650984}, {comment_text=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., approved=true, user_name=holliebaybay, hs_createdate=1702249858777, rating_new__1_5_=4, id=11175495765}, {comment_text=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, approved=true, user_name=Archie Edwards, hs_createdate=1702249858749, rating_new__1_5_=5, id=11175392387}, {comment_text=Love this recipe! So easy to make and perfect every time., approved=true, user_name=Annaliese, hs_createdate=1702249858741, rating_new__1_5_=5, id=11175501397}, {comment_text=I use caster sugar for this recipe and it works every time!, approved=true, user_name=Anna, hs_createdate=1702249858737, rating_new__1_5_=5, id=11175447060}, {comment_text=mm not that amazing it was runny, approved=true, user_name=Ella, hs_createdate=1702249858731, rating_new__1_5_=2, id=11175479453}, {comment_text=

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 :)

, approved=true, user_name=B, hs_createdate=1702249858689, rating_new__1_5_=5, id=11175392384}]}

Reviews

319

What did you think of this recipe?

Holly Murdoch

NULL

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.....

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!

Jenny Goddard

Reliable, great recipes. Thanks

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.

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

Annaliese

Love this recipe! So easy to make and perfect every time.

Anna

I use caster sugar for this recipe and it works every time!

Ella

mm not that amazing it was runny

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 :)

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.