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!
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.
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!
3 cup sugar
½ cup milk
½ cup sweetened condensed milk
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