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?
holly
im 11 and this was super easy to make It is probley the best fudged
5
Grace
Hi i'm trying the recipe for the first time but I can't get the sugar to dissolve, do you have any tips?CHELSEA: Hi there, you might need to increase the heat slightly or cook for a bit longer.
3
Skye
Great recipe it works perfectly
5
Sharon
This is my go-to recipe for fudge - it never fails and I always get lots of compliments on it.
5
Unknown
Awesome, easy, perfect.
5
Unknown
found this recipe hard lol... firstly my sugar never disolved and i had it on low heat and mixing for aaaages... would love to try make this again if someone could give me some tips :)
2
Krispy twirls
Amazing recipe..i am now in sugar over load lol...
5
Chloe
My fudge won't set despite putting iT in the fridge for a long time. It is solidified but still is soft if you touch it. I'm not sure if that is meant to be the end result but Is there a way to fix this.
5
Rachel M
I made this for my Mum as part of gift for Xmas day tomorrow. It looks good, but despite following the recipe it has a consistency which is too soft & doesn't hold its shape when cut, so I am keeping it in the fridge- it tastes nice except it is so sickly sweet. Way too sweet-and yes, I realise it's caramel fudge.
2
Unknown
This a fantastic recipe,I have lost count of the number of batches of this fudge I have carried across the tasman to my work mates in Sydney. I am now unsure if it me they like visiting or my fudge!!
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?
holly
im 11 and this was super easy to make It is probley the best fudged
5
Grace
Hi i'm trying the recipe for the first time but I can't get the sugar to dissolve, do you have any tips?CHELSEA: Hi there, you might need to increase the heat slightly or cook for a bit longer.
3
Skye
Great recipe it works perfectly
5
Sharon
This is my go-to recipe for fudge - it never fails and I always get lots of compliments on it.
5
Unknown
Awesome, easy, perfect.
5
Unknown
found this recipe hard lol... firstly my sugar never disolved and i had it on low heat and mixing for aaaages... would love to try make this again if someone could give me some tips :)
2
Krispy twirls
Amazing recipe..i am now in sugar over load lol...
5
Chloe
My fudge won't set despite putting iT in the fridge for a long time. It is solidified but still is soft if you touch it. I'm not sure if that is meant to be the end result but Is there a way to fix this.
5
Rachel M
I made this for my Mum as part of gift for Xmas day tomorrow. It looks good, but despite following the recipe it has a consistency which is too soft & doesn't hold its shape when cut, so I am keeping it in the fridge- it tastes nice except it is so sickly sweet. Way too sweet-and yes, I realise it's caramel fudge.
2
Unknown
This a fantastic recipe,I have lost count of the number of batches of this fudge I have carried across the tasman to my work mates in Sydney. I am now unsure if it me they like visiting or my fudge!!
5
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- ½ cup Chelsea Caster Sugar (113g)
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- 100 g butter
- 1 teaspoon vanilla essence
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- 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
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- 60g butter
- 1 Tbsp water
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- 100g butter, cubed
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- 1 Tbsp Chelsea Golden Syrup
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- 100g white chocolate, roughly dropped
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- ½ cup water
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- 450g Chelsea Caster Sugar
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- One tablespoon sifted cocoa,
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learn about baking
How to Choose SugarFor Baking?
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