Russian Fudge

This Russian Fudge recipe uses easy to source ingredients and results in melt-in-your-mouth morsels which are perfect to share with a bunch of people. Don't worry if you don't have a candy thermometer, we've got tips to help you make this successfully without one.

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 mentioned.

Ingredients and substitutions for the best Russian Fudge

• Sweetened condensed milk: Full fat sweetened condensed milk is essential here because it will set perfect during cooling.
• Sugar: Superfine or caster sugar dissolves perfectly into the fudge to help give it the fudge its melt-in-your-mouth texture. You could replace in equal measure with granulated or white sugar. It’s best not to replace with brown sugar as it has slightly more moisture and could mean the fudge doesn’t ‘set’ correctly.
• Golden syrup: The essential syrup needed to make these the traditional way, you could substitute with honey, agave syrup or brown rice syrup, if you prefer though.
• Butter: Room temperature unsalted butter is used here, though salted butter would also work.
• Vanilla extract: Vanilla extract acts as a flavor enhancer in the fudge.

See recipe card for quantities.

How to make Russian Fudge:

Saucepan it up: Place the ingredients (except the extract) into a saucepan on medium heat until the sugar has dissolved.

1

Simmer: Simmer until it reaches the soft ball stage.

Extract: Remove from the heat and add the extract.

2

Beat: Beat the fudge until it's no longer glossy and is pale, this bit takes a little while!

Pour and set: Pour the fudge into the baking tin and allow to set.

Cut and serve: Cut into cubes and serve!

FAQ's for the best Russian Fudge

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Russian Fudge

Sylvie Taylor

Russian Fudge is Kiwi classic and one I made with my dad in a memorable time in the kitchen so is very much a great treat to make with kids for this underrated, melt-in-your-mouth fudge which couldn't be easier to make.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Setting time 1 hour hr

Course Dessert

Cuisine New Zealand

Servings 40 pieces

Calories 111 kcal

Ingredients

  

1x2x3x

• 700 grams / 3 ½ cups superfine/caster sugar
• 125 grams / 4.4 ounces butter cubed
• 65 grams / 3 tablespoons golden syrup
• 125 milliliters / ½ cup milk
• ¼ teaspoon sea or kosher salt
• 200 grams / ½ can sweetened condensed milk
• 2 teaspoons vanilla extract

Instructions

 

• Prepare a tin with greaseproof paper and set aside.
• Place the sugar, butter, golden syrup, milk, salt and sweetened condensed milk into a saucepan over low-medium heat, stirring until the sugar has dissolved.
• Allow to simmer for approximately 13 minutes or until it has reached 112-115C/234-240F on a candy thermometer, stirring constantly to ensure the mixture doesn’t burn ti the base if your saucepan.
• Remove from the heat, stir in the vanilla extract and allow to sit for 5 minutes.
• Beat on medium until the fudge has lost its gloss and is creamy and lighter, approximately 10 minutes with a hand beater.
• Pour into the prepared tin and allow to set for at least 1 hour or overnight.
• Slice into cubes and serve.
• Dig in!

Notes

• Sweetened condensed milk: Full fat sweetened condensed milk is essential here because it will set perfect during cooling.
• Sugar: Superfine or caster sugar dissolves perfectly into the fudge to help give it the fudge its melt-in-your-mouth texture. You could replace in equal measure with granulated or white sugar. It’s best not to replace with brown sugar as it has slightly more moisture and could mean the fudge doesn’t ‘set’ correctly.
• Golden syrup: The essential syrup needed to make these the traditional way, you could substitute with honey, agave syrup or brown rice syrup, if you prefer though.
• The final part of cooking your fudge:  Before removing the fudge from the heat, you want to continually stir the last few minutes so it doesn’t burn before it reaches that soft ball stage.
• Beating the fudge: The longer you beat the fudge, the better it is to ensure it sets correctly, so it is most definitely better to err on beating longer than shorter than the recipe instructions.
• Testing soft ball stage without a thermometer: Fill a tall glass with cold water ⅔’s of the way up. You'll know you've reached the soft ball stage when the sugar forms a small ball in the water that you can press easily between your fingers. It’s best to test the mixture after it has cooked for at least 10 minutes.

Adapted from Chelsea

Nutrition

Calories: 111kcal

Keyword caramel, no bake dessert

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