Russian fudge

russian-fudge

Recipe adapted from Chelsea Sugar

Ingredients

  • 3 1/2 cups sugar
  • 125g butter
  • 3 Tbsp golden syrup
  • 1/2 cup milk
  • 1/2 tsp salt
  • 200g sweetened condensed milk (half a standard tin)
  • 2 tsp vanilla essence

Method

  1. Place all the ingredients except the vanilla, into a medium-heavy saucepan. Stirring continuously, warm over a gentle heat until the sugar has dissolved (10-15 min).
  2. Bring to a gentle boil and cook for about 5-10 minutes, until it reaches the soft ball stage (120°C), while stirring continuously.
  3. Remove from the heat and add vanilla. Whisk until fudge is creamy, thick and has lost its gloss.
  4. Pour into a greased and lined pan and place in fridge to set.
  5. Before cutting, place on bench for 15 minutes to soften then slice into pieces using a sharp knife.

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  • Liz

    Hi Kirsten,
    What is meant in the last method (5) to ‘place on fridge’? Is it because the top of the fridge is slightly warmer?
    Thanks.
    Liz.

    • KirstenM

      Hi Liz! Good spotting – that’s a typo! It should read ‘place on bench’, just so it comes to room temp and softens a little to make slicing easier (it tends to crack otherwise). Sorry about that :)

  • lina

    Hi. What is golden syrup and can something else be used in place?
    Also, what is vanilla essence? Is that same as vanilla extract? Thank you

    • KirstenM

      Hi Lina!

      Golden syrup is a light coloured treacle that’s really common here in NZ! Unfortunately, I’m not sure what could be used in its place… according to some posts a combination of light and dark Karo can be used instead (is this available where you are?). Alternatively, you can try making your own! Here’s a great looking recipe: http://bit.ly/pBtfkd

      As for the vanilla essence, it’s just what we call vanilla extract :)

      I haven’t weighed the total quantity of fudge this recipe yields, but would estimate it to be around 700-800 grams.

      Hope this helps!

  • lina

    Also, how name grams does this recipy make?

  • Tammy

    What size pan do you make this in?

    • Kirsten

      Hi Tammy, I used one that was approximately 25cm by 15cm :)