Friday, February 10, 2012

Russian Fudge

I have fond memories of making Russian Fudge with my mum, I remember watching her testing the soft ball method like it was some sort of mystery.

What I don't remember is how hard it was to get right!

When I tried testing my fudge all I got was squiggly worms that sunk to the bottom!

Russian FudgeRussian Fudge

Then I remembered I had a candy thermometer, something mum never had. But hey, technology is here for a reason so I might as well use it!

So for those of you who are soft-ball-stage-mentally-challenged like me, you just need to get your fudge to 114 degrees C.

Much easier.

Russian fudge brings back so many memories, school fairs, baking with family, taking turns whipping the fudge until it was ready to set.

That's another thing technology has helped with, I now whip the fudge with an electric mixer which makes things much easier and is much less painful!

Thank goodness for technology, and fudge!

Russian Fudge

Russian Fudge

3 cup sugar
½ cup milk
½ cup sweetened condensed milk
125g butter
1/8 tsp. salt
2 tbsp. golden syrup
2 tsp. vanilla essence
  • Line a cake tin or shallow dish with baking paper and set aside.
  • Combine sugar and milk in a large pot and heat gently. Stir until the sugar dissolves, make sure it is completely dissolved or you'll get grainy fudge!
  • Add condensed milk, butter, salt and golden syrup and stir until the butter is dissolved.
  • Bring to the boil, stirring occasionally until you reach the soft ball stage or 114 degrees C, the mixture should be a caramel colour, slightly darker than it was before.
  • Let the mixture cool slightly, for about a minute.
  • Add the vanilla essence and mix until combined.
  • Beat with an electric mixer until the mixture thickens, loses its gloss and the edges are starting to get dry and set.
  • Pour into prepared tin and leave to cool before refrigerating.

Recipe adapted from Edmonds Cookbook

Russian FudgeRussian Fudge
Russian FudgeRussian Fudge


  1. Now I really badly want russian fudge!

  2. I made another batch a week after this (no photos) but didn't cook it as long and it was nice and smooth, a bit more of a butter taste to it though.

    Mmmmm Russian Fudge! I always try and give it away so it's not in the house!

  3. much easier if the sugar is replaced with icing sugar and it melts in your mouth too :) in fact i only make fudge with icing sugar now. you will need a little less liquid though.

    1. I've never tried it with icing sugar before, I always make sure the sugar is completely dissolved so there are no grits. Will have to try the icing sugar trick next time! Thanks!