The Best Russian Fudge

Yield: makes 24 pieces

Ingredients

  • 1 1/4 cups full cream milk
  • 2 1/2 cups sugar
  • 125g butter
  • 1 rounded tablespoon golden syrup
  • 1/2 can (200g) sweetened condensed milk
  • pinch of salt
  • 1/2 teaspoon vanilla extract

Method

Stir milk and sugar in a heavy bottomed saucepan over a very gentle heat until sugar is completely dissolved.  To check on this rub a little mixture between your thumb and index finger, you should not be able to feel any grains.  Add the condensed milk and then
bring the mixture to a very gentle boil. Using a simmer mat on a very low heat is good for this.
Add butter,  golden syrup and salt.  Bring back to the boil and cook without stirring until mixture reaches the soft ball stage – 116 C on a sugar thermometer.  To test for this place a little mixture on a cold saucer, it should be able to be shaped into a ball once it cools.   This step can take as long as 45 minutes depending on how low your heat is.  Low heat is preferable as it prevents the mixture from burning at the base.

Once the soft ball stage is reached then remove from heat and beat with an electric mixer until fudge is almost set.  It will lose its gloss and start to form ribbons on the surface that take time to settle back into the mix.  Pour into a baking paper lined 25 x 15cm dish.  Cut into 24 squares when cold.

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14 thoughts on “The Best Russian Fudge

  1. I have been looking for a recipe for Russian fudge for ages, and was listening this morning, but missed the recipe!! going to try it right now!! if succesful, I shall take it to a dinner with friends tomorrow night as an after dinner treat.

  2. Hi Helen
    Can you also post the Russian Fudge recipe discussed on the show this morning by Marie (?). I liked the way she sorted that sugar out! (i..e. dissolved it).

  3. I’m a kiwi who’s been living in London for 20yrs. My daughters wanted to try a great kiwi recipe….this russian fudge recipe was a great success!!

  4. I was so impressed with the texture of this fudge, like up market candy store good! It didn’t fully set for me, and after some ‘research’ (aka Googling) found to leave it to cool to 55F or 43C undisturbed before beating to aid in setting up.

  5. This would be a great recipe, however, you need to combine the condensed milk with the standard milk to gently bring to boil. If you add like this recipe says, the condensed milk curdles when it hits the already boiling sugar milk mixture.. not great.

  6. MICROWAVE CARAMEL FUDGE

    The best
    Into a 2 litre jug put
    100g of butter cubed
    1cup sugar
    1/4 cup golden syrup
    Then tip over all of this
    1 can of sweetened condensed milk ( not the lite variety)

    Before you start the actual cooking melt contents of jug for 30 second bursts (about 3x) to dissolve the sugar and stir quickly after each 30 secs.

    Cook fudge on high for around 7-9 mins depending on your microwave, mine is a 1000w and I find I only cook it for 6 mins! it should be hot and bubbling and very HOT. When cooking time is done, leave for 2mins then add 1tsp of vanilla and beat with your electric beater or wooden spoon for around 5 mins or until it loses it’s gloss.

    Now have a tin prepared, I use a large loaf tin and line it with baking paper and to hold the paper while you pour the fudge into the tin, I use clothes pegs, 3 each side of the tin so that it stays put.

    This fudge is just sooo beautiful and no mess and ever so creamy, you won’t regret it

  7. I just want to make an amendment to my recipe for Caramel Fudge or Russian Fudge as it is also known. Once you have started the main cooking, stir it every two mins to help dissolve the sugar

  8. Hello,

    Have been trying to make fudge for a school gala. I tried this recipe but it still seemed to be slightly grainy at the end result. I did it on a low heat the whole time and checked about three times to make sure that the milk and sugar had dissolved completely, but after I added the other ingredients it looked almost curdled and although it said not to stir I felt I needed to. Someone said you could add cream and bring it back to the right temperature and it will come right, but I’m not sure how much cream you would use. Can anyone offer advice? Thanks