Russian fudge cupcakes

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I’m pretty convinced that I’ve come up with the best way to enjoy your Russian fudge – in a cupcake!

While I’ve seen everything from Russian fudge flavoured yoghurt to milkshakes over the years, I’d never seen a Russian fudge cupcake. This didn’t make sense to me – the fudge has such a sweet, smooth flavour it would be great combined with cake.

I assumed someone in the big online world would agree and have already concocted a cupcake version of this sweet treat, so I started searching around. After 30 minutes or so of fruitless trawling of (what felt like) every corner of the web I came to the conclusion that such a recipe simply didn’t exist – or at least not that I would ever be able to find.

So I took it upon myself to bring this marvellous creation to life. So what exactly is a Russian fudge cupcake? It’s a fluffy, moist and light golden syrup cake, topped with ground Russian fudge icing and topped with Russian fudge crumbs. That’s right, there’s homemade Russian fudge in the icing.

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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.