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
312
What did you think of this recipe?
Nikki
Takes a very long time and I couldn't get my sugar completely dissolved (still a few granules here and there) and in the video when testing for the soft ball stage didn't really help, I keep testing it and it honestly didn't seem to change at all. But it still tasted delicious!!
3
Kate
Beautiful texture, delicious taste = very happy husband!
5
indie
I have made this before it turned out great but i made it tonight it has been in the frfigeerate for 4-5 houres and it is still liquid and is really light in colour
4
Hhjsjd
Can u use just the easy pour golden syrup instead?Chelsea Sugar:The Chelsea Golden Syrup in a tin is the best syrup to use for baking. The Chelsea Easy Pour Golden Syrup is best used as a topping, for drizzling on pancakes for example.
5
fin
Great recipe made this over and over again and it turns out perfect every time
5
Bodies Smith
I absolutely loved this russian fudge. Best thing I have ever made
5
Ann
Is it better to use castor sugar or ordinary white sugar? ThanksHaven't made it yet hence the low stars.
2
1548722781
The best russian fudge i have ever made! It was delicious.
5
Anon
Would this freeze okay?Chelsea SugarYes, you can freeze this recipe. Take care to defrost it very slowly.
5
Gemma
Love love LOVE this recipe! Are you able to freeze it?Chelsea Sugar:Yes, you can freeze it. Take care to defrost it slowly without applying heat.
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
312
What did you think of this recipe?
Nikki
Takes a very long time and I couldn't get my sugar completely dissolved (still a few granules here and there) and in the video when testing for the soft ball stage didn't really help, I keep testing it and it honestly didn't seem to change at all. But it still tasted delicious!!
3
Kate
Beautiful texture, delicious taste = very happy husband!
5
indie
I have made this before it turned out great but i made it tonight it has been in the frfigeerate for 4-5 houres and it is still liquid and is really light in colour
4
Hhjsjd
Can u use just the easy pour golden syrup instead?Chelsea Sugar:The Chelsea Golden Syrup in a tin is the best syrup to use for baking. The Chelsea Easy Pour Golden Syrup is best used as a topping, for drizzling on pancakes for example.
5
fin
Great recipe made this over and over again and it turns out perfect every time
5
Bodies Smith
I absolutely loved this russian fudge. Best thing I have ever made
5
Ann
Is it better to use castor sugar or ordinary white sugar? ThanksHaven't made it yet hence the low stars.
2
1548722781
The best russian fudge i have ever made! It was delicious.
5
Anon
Would this freeze okay?Chelsea SugarYes, you can freeze this recipe. Take care to defrost it very slowly.
5
Gemma
Love love LOVE this recipe! Are you able to freeze it?Chelsea Sugar:Yes, you can freeze it. Take care to defrost it slowly without applying heat.
5
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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
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
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- 5 Tbsp Chelsea White Sugar or Chelsea Caster Sugar
- 2 Tbsp Chelsea Golden Syrup
- 1 tsp Edmonds Baking Soda
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- 125g butter (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar
- 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)
- 1½ cups Chelsea Icing Sugar
- Grated zest and juice of 1 lemon
- 1 Tbsp hot water
- ¼ cup desiccated coconut (to decorate)
ingredients
- 3 cups Chelsea White Sugar
- 200ml (½ a tin) of condensed milk
- 4oz butter (125gms) (or Olivani Spread)
- 1 teaspoon of Vanilla essence
- ½ cup milk
- 1 Tbsp Chelsea Golden Syrup
- Pinch of salt
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ingredients
- 200g butter (or Olivani Spread)
- 1 ½ cups Chelsea White Sugar
- ½ cup Meadow Fresh Milk
- 2 ½ Tbsp cocoa powder
- 500g (2 packets) plain sweet biscuits, roughly crushed
- ½ cup chopped walnuts (optional)
- ½ cup desiccated coconut
Icing
- 2 cups Chelsea Icing Sugar
- 2 ½ Tbsp cocoa powder
- 3-4 Tbsp hot water
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- 125g butter (or Olivani Spread)
- 2 Tbsp honey
- 1 cup Chelsea White Sugar
- 3 ½ cups rice bubbles cereal
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- 250g biscuits, crushed
- 110g butter (or Olivani Spread)
- ½ cup Chelsea White Sugar
- Few drops of vanilla essence
- 1 egg
- 2-3 Tbsp cocoa
- Raisins, sultanas or chopped nuts
ingredients
- 125g butter (or Olivani Spread)
- 1 x 400g can sweetened condensed milk
- 1 Tbsp sweetened coffee essence
- 1 packet vanilla wine biscuits, crushed
- ½ cup coconut
- ½ cup raisins
- ½ cup Chelsea Coffee Sugar
- ½ cup chopped walnuts
Coffee Icing
- 25g butter, melted (or Olivani Spread)
- 1 Tbsp sweetened coffee essence
- 2 ½ cups Chelsea Icing Sugar
ingredients
- 100 g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 can (400 g) sweetened condensed milk
- 4 tablespoons Chelsea Golden Syrup
- 2 teaspoons vanilla essence
ingredients
- 200g butter (or Olivani Spread)
- 200g dark chocolate
- ¼ cup rum (or 2 tsp rum essence)
- 2 cups Chelsea Icing Sugar
- 1 cup raisins or sultanas, finely chopped
- 1 cup desiccated coconut
ingredients
- 3 ½ cups Chelsea Dark Cane Sugar
- 125g butter
- 3 Tbsp Chelsea Golden Syrup
- ½ cup, milk
- ½ tsp salt
- 200g sweetened condensed milk (½ the standard 400g tin)
- 2 tsp rum or vanilla essence
ingredients
- 100 g butter
- 1 teaspoon vanilla essence
- 2 tablespoons coffee essence
- 1 tablespoon Chelsea Golden Syrup
- 1 ½ cups Chelsea Dark Cane Sugar
- 2 eggs
- 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
ingredients
- 1 cup Chelsea Caster Sugar (225g)
- 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
- 1 tsp baking powder
- 1 cup sultanas
Icing
- 1 ½ cups Chelsea Icing Sugar
- 1-2 Tbsp lemon juice
- 1 Tbsp boiling water (approx)
- 50g butter (optional)
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- 3½ cups Chelsea Dark Cane Sugar
- 125g butter
- 3 Tbsp Chelsea Golden Syrup
- ½ cup milk
- ½ tsp salt
- 200g sweetened condensed milk
- 2 tsp vanilla essence
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- 2 sleeves cream filled chocolate cookies (i.e. Oreos) (266g / 28 biscuits)
- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, cubed
- ½ cup cream (125ml)
- 225g white marshmallows, quartered (or use white mini marshmallows)
- 450g white chocolate, roughly chopped
- 1 tsp vanilla extract
ingredients
- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, cubed
- ½ cup full fat milk (125ml)
- 225g mini marshmallows (white, or a mixture of white and pink)
- 500g white chocolate, roughly chopped
- ½ cup colourful sprinkles + 2 Tbsp extra for sprinkling (125g)
ingredients
- 395g can sweetened condensed milk
- 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
ingredients
- 1 ⅓ cups Chelsea Caster Sugar (300g)
- ⅔ cup Chelsea Soft Brown Sugar (133g)
- ½ cup full fat milk (125ml)
- 1 cup smooth or crunchy peanut butter (260g)
- 1 tsp vanilla essence
- ¼ tsp salt
- ½ tsp sea salt, to sprinkle (optional)
ingredients
DARK CHOCOLATE LAYER
- 400g can sweetened condensed milk
- 250g Chelsea Dark Cane Sugar (1 ¼ cups)
- 100g butter, cubed
- 1 Tbsp Chelsea Golden Syrup
- 100g dark chocolate, finely chopped
WHITE CHOCOLATE LAYER
- 400g can sweetened condensed milk
- 250g Chelsea Caster Sugar (1 cup + 2 Tbsp)
- 100g butter, cubed
- 1 Tbsp Chelsea Golden Syrup
- 100g white chocolate, finely chopped
- 1 tsp vanilla extract
Topping
- 75g mini pink and white marshmallows (1 heaped cup)
ingredients
- ½ cup water
- 175g butter, chopped
- 450g Chelsea Caster Sugar
- 75g sweetened condensed milk
ingredients
- 1 egg, beaten
- 125g butter
- ¾ cup Chelsea Soft Brown Sugar
- 1 Tbsp cocoa
- 2 Tbsp coconut
- ½ cup sultanas
- ½ tsp vanilla essence
- 1 packet of crushed vanilla wine biscuits
Icing
- 1 Cup Chelsea Icing Sugar
- ½ Tbsp butter
- 2 Tbsp cocoa
- a few drops of vanilla essence
- 2-4 Tbsp hot water
ingredients
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- 1 Tbsp Chelsea Golden Syrup
- 1 cup Chelsea White Sugar
- 1 cup Coconut
- 1 Tbsp Cocoa
- 2 cups flour
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- 2 cups Chelsea White Sugar
- 2 tbsp cocoa
- ½ cup milk
- 30g butter
- 2 tbsp peanut butter
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- One cup Chelsea White Sugar
- One tablespoon butter (optional)
- One tablespoon sifted cocoa,
- One quarter cup milk(any)
ingredients
Base
- 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
- Chocolate Fudge Icing
- 2 cups Chelsea Icing Sugar
- 2 tablespoons cocoa
- 1 teaspoon soft butter
- ¼ cup boiling water
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- 2 tablespoons butter
- 3 - 4 tablespoons boiling hot water
- 300 grams chocolate melts or preferred chocolate broken up
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- Nuts
- Bailey's or Kahula
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- 375ml can evaporated milk
- 200g dark chocolate, chopped
- 50g butter, chopped
- Sea salt flakes, for sprinkling
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- ½ cup Milk
- 1 tbsp Chelsea Golden Syrup
- 2 tbsp Cocoa
- 1 tsp Butter
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- 60g butter, cubed
- ¼ cup full fat milk (60ml)
- 225g dark chocolate, roughly chopped
Strawberry Layer
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- 60g butter, cubed
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Vanilla Layer
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- 60g butter, cubed
- ¼ cup full fat milk (60ml)
- 225g white chocolate, roughly chopped
- ½ tsp vanilla essence
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- 2 Tbsp water
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- 1 tsp vanilla extract
- 1 tsp sea-salt flakes
- Extra 200g dark chocolate, broken into pieces
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- 100g butter, cubed
- 250g (1 ¼ cups, firmly packed) Chelsea Soft Brown Sugar
- 1 tbs Chelsea Golden Syrup
- 100g milk chocolate, finely chopped
learn about baking
How to Choose SugarFor Baking?
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