Russian Fudge

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

2 hours
Prep Time
Russian Fudge



  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.

Add your review


Very very yummy but my friends keep saying there is too much sugar (I don't think so)


A fantastic recipe, so rich and creamy. Haven't made for a long time and it works just fine.


Ok u just made this for the first time and omg so yummy

Ben wilson

Fun to make easy as recipe loved it Cheers Edmonds


Omg this is by far my favourite recipe the fudge is so fine and dissolves in you mouth definitely recommended


Super yum . Use a candy thermometer to make it easier