Marys Russian Fudge

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  • 2 cups sugar
  • 1 tablespoon golden syrup
  • 2 tablespoons sweetened condensed milk
  • 125g butter
  • pinch salt
  • 1/2 teaspoon cream of tarter
  • 1/2 cup milk


Mix ingredients over a gentle heat to dissovlve sugar. Bring to the boil and cook for 15 - 20 minutes until mixture is a dark caramel colour. Stir regularly.

Remove from the heat and beat until thick, pour into a buttered dish and allow to cool. Cut into squares.

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4 thoughts on “Marys Russian Fudge

  1. I made this on Saturday. From woe to go it took just over an hour because you have to melt the sugar really, really slowly. By the time it looked about right, I was in a rush so I forgot to beat it after I took it off the stove. Hmm. The result was chewy around the edges and crystallised in the middle, all of which required a spoon! Rather dismayed, and somewhat embarrassed as I was serving this Anglosaxon delicacy to foreign friends for the first time, I took it home to try melting it again and beating it. I can happily say that as long as you beat the fudge as it cools, it works beautifully. It’s creamy, sweet, and very melt-in-your-mouth moreish!
    So, thank you Helen, and thank you Mary!

  2. This sounds really good. I’m curious about why this is called Russian. I’ll make some and see if the answer comes to me. Thanks for posting.