Some recipes have the power to bring back sweet childhood memories and today’s post is exactly that. My father is not a good cook, nor baker. Somehow his talent in the kitchen is the ability to make almost any recipe taste the same. That.is.a.talent!
He is a fudge man though, he loves the stuff and he taught my brother and I to embrace these sweet melt in your mouth morsels whenever we would stumble on them at fairs. And once upon a time, while my mother was away for the day, the three of us made this fudge.
I remember glimpses of sugar strewn across the bench and the amount of laughter had, we likely consumed what we made pretty quick, though I don’t remember eating it. At the time, when we left that kitchen like a bomb had exploded, my mind was full of sugary happiness at the joy we had experienced together.
It was a one time thing though, I’m pretty sure my mother getting home to a mess made sure the three of us were banned from the kitchen, but that one day of mad sugar creations has such joyous memories attached that I wanted to recreate it here.
Russian Fudge’s origins aren’t very clear and though I’ve searched, it seems this recipe doesn’t originate in Russia at all, it is an absolute classic in New Zealand. The closest descendant to this is Scottish Tablet, though this is far more melt in your mouth goodness then the firm counterpart I’ve just suggested.
Adapted from Chelsea
Makes 40 pieces
3 1/2 cups superfine sugar
125 gram butter, cubed
3 tablespoons golden syrup
1/2 cup milk
Pinch of salt
200ml sweetened condensed milk
2 teaspoons vanilla extract
Prepare a tin with greaseproof paper and set aside.
Place the sugar, butter, golden syrup, milk, salt and sweetened condensed milk into a pot over medium heat, stirring until the sugar has dissolved.
Beat on medium until the fudge has lost its gloss and is creamy and lighter, beat for 10 minutes.
Pour into the prepared tin and allow to set for for an hour or overnight.
Slice into cubes and serve.
You want to continually stir the fudge the last few minutes of it cooking so it doesn’t burn.
The longer you beat the fudge the better to ensure it sets correctly.