Russian Fudge
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.
Servings 40 pieces
Calories 111kcal
Ingredients
- 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.
Nutrition
Calories: 111kcal