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
282
What did you think of this recipe?
Hilary
5
Katie Pestell
It looked very easy to make and I will be trying it for Christmas thank you for sharing the recipe. Hope you and ur family are spoiled. Much
4
Gene
Worked great
5
Kahukura
OMG, I love it so much im only 14 and this was my first time making fudge, everything about it was purfect , Im gonna make one for my mum on xmas .
5
Hope
Just quick edit, when cooling before beating went a bit weird and lumpy…. But still tasty 😋
5
Hope
AMAZING !! Made 3 times, every time absolutely superb. I am only 12 but my friends and LOOVE this. Would totally recommend and tastes fine without vanilla essence!
5
Maddi
You can test the fudge by putting an ice cold water and you want it at a softball stage, this is my go to recipe and I always get so much good feedback!
4
Katie
Good
4
Sarah
Bela how else would you find out the temperature without using a thermometer? Very easy and taste great.
5
Jeanette
The best fudge!! Easy to make and my friends ask me to make it all the time
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
282
What did you think of this recipe?
Hilary
5
Katie Pestell
It looked very easy to make and I will be trying it for Christmas thank you for sharing the recipe. Hope you and ur family are spoiled. Much
4
Gene
Worked great
5
Kahukura
OMG, I love it so much im only 14 and this was my first time making fudge, everything about it was purfect , Im gonna make one for my mum on xmas .
5
Hope
Just quick edit, when cooling before beating went a bit weird and lumpy…. But still tasty 😋
5
Hope
AMAZING !! Made 3 times, every time absolutely superb. I am only 12 but my friends and LOOVE this. Would totally recommend and tastes fine without vanilla essence!
5
Maddi
You can test the fudge by putting an ice cold water and you want it at a softball stage, this is my go to recipe and I always get so much good feedback!
4
Katie
Good
4
Sarah
Bela how else would you find out the temperature without using a thermometer? Very easy and taste great.
5
Jeanette
The best fudge!! Easy to make and my friends ask me to make it all the time
5
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- ½ cup Chelsea Caster Sugar (113g)
- 100g butter
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- 100g butter, softened
- 1½ cups Chelsea Icing Sugar
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- 125g butter
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- 1 Tbsp sweetened coffee essence
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- 1 cup Chelsea White Sugar
- 1 can (400 g) sweetened condensed milk
- 4 tablespoons Chelsea Golden Syrup
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- 200g dark chocolate
- ¼ cup rum (or 2 tsp rum essence)
- 2 cups Chelsea Icing Sugar
- 1 cup raisins or sultanas, finely chopped
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- 50 g butter, melted
- 1 tablespoon coffee and chicory essence
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- 60g butter
- 1 Tbsp water
- ⅓ cup Chelsea Golden Syrup (120g)
- ½ tsp Edmonds Baking Soda
- ¼ tsp salt
- 1 cup roasted, unsalted peanuts (160g)
- ½ cup roasted, unsalted cashews (80g)
- ¼ cup roasted, salted macadamias (40g)
- 200g milk chocolate, roughly chopped
- Flaky sea salt (optional)
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- 140g butter
- 140g Chelsea White Sugar
- 1 tbsp Chelsea Golden Syrup
- 1 egg
- 280g flour
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- 125g butter, cubed
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- 125g butter, cubed
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- 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
- 2-3 drops green food colouring
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- ⅔ cup Chelsea Soft Brown Sugar (133g)
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- 1 cup smooth or crunchy peanut butter (260g)
- 1 tsp vanilla essence
- ¼ tsp salt
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- 400g can sweetened condensed milk
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- 75g sweetened condensed milk
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- 200g butter
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 cups plain flour
- 2 teaspoons baking powder
- 3 tablespoons cocoa
- Coconut Fudge Filling
- 2 cups coconut
- ½ cup milk
- 2 tablespoons Chelsea Caster Sugar
- 2 teaspoons coconut essence
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- 50g butter, chopped
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