Russian Fudge

Caramel-coloured, creamy smooth fudge – not Russian at all, but a New Zealand classic.

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Photo credit: Edmonds Best of Baking
Ratings (5)
Prep Time: 2 hours Servings: Makes 36
  • 3 cups sugar

    ½ cup milk

    ½ cup sweetened condensed milk

    125g butter

    ⅛ tsp salt

    1 Tbsp golden syrup

    2 tsp vanilla essence

  • 1. Lightly grease a 20cm square tin.

  • 2. Put the sugar and milk into a saucepan and heat gently, stirring constantly until the sugar dissolves, about 10 minutes.

  • 3. Add the sweetened condensed milk, butter, salt and golden syrup and stir until the butter has melted.

  • 4. Bring to the boil and continue boiling for about 5 minutes or until it reaches the soft ball stage (114˚C on a sugar thermometer). Stir occasionally to prevent the mixture burning on the base of the pan.

  • 5. Remove from the heat, add the vanilla and cool for 2–3 minutes.

  • 6. Beat the fudge with a wooden spoon or electric beater for about 3 minutes until it is the consistency of thick custard. It should still level out when you remove the spoon, so check every 30 seconds or so.

  • 7. Pour into the tin and mark into squares. Cut when cold.


Nicolette STEAD
Nicolette STEAD
phil coop
phil coop

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