Russian Fudge


We had a fudge making session. What an awesome idea! The fudge that really stood out was the Russian Fudge made by Michelle and Catherine.

Image by dragonflyblue

Russian Fudge

3 1/2 cups White Sugar
125 g butter
3 tablespoons Golden Syrup
1/2 cup milk
1/2 teaspoon salt
200 g sweetened condensed milk (half a standard tin)
2 teaspoons vanilla essence

Method

Place all the ingredients except the vanilla, into a medium-heavy saucepan. Warm over a gentle heat until the sugar has dissolved. Bring to a gentle boil and cook for about 15 — 20 minutes, until it reaches the soft ball stage (120°C).

Remove from the heat and add the vanilla. Beat (you can use an electric mixer) until the fudge is creamy and thick and has lost its gloss. Pour into a greased 20 cm cake pan. Score the top and break into pieces when cold.

*I’ve had trouble with the edmonds recipe but this one almost never fails. I find the trick to it is to keep the element at the same temperature, or on the same setting (low seems to be best on our gas hob), gently melting the ingredients together, stirring constantly, making sure the sugar dissolves. This makes for smoother, creamier fudge! YUM. It will come to boil on its own, in its own time, no need to turn the element up. Once it boils, try to stir it as little as possible, only to prevent it catching & burning. I put a drop into a glass of cold water to test for the soft ball stage.

Be sure to beat it well until quite thick & it will begin to set around the edges of the pot. Then you know it is ready :)

And never double the recipe!! This equals sure failure :P believe me!

(Recipe and comments from Jenna via Catherine)

7 thoughts on “Russian Fudge”

  1. Oh it was so so yum :) I’ve tried making fudge in the distant past but it never set properly – this stuff was divine.

  2. I’ve been cooking Russian Fudge & Chocolate Fudge for years and doubling the recipe has never been a problem, I tried out your recipe and it is a good one too, the key in doubling is making very sure that it has simmered long enough otherwise it will never set.

  3. Try making it in your Rice Cooker – works amazingly well, as its an even heat & you don’t have to stir as its non-stick!!

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