Russian Fudge Recipes

GOLDEN SYRUP RUSSIAN FUDGE

Steps:

• Place all the ingredients except the vanilla, into a medium-heavy saucepan.
• Warm over a gentle heat until the sugar has dissolved.
• Bring to a gentle boil and cook for about 15 - 20 minutes stirring occasionally, until it reaches the soft ball stage (120°C).
• Remove from the heat and add the vanilla.
• Beat (I use an electric mixer) until the fudge is creamy and thick and has lost its gloss for about 4 minutes.
• Pour into a greased 20 cm cake pan.
• Allow to cold and harden.
• Enjoy!

CARAMEL FUDGE (RUSSIAN FUDGE)

Steps:

• Generously butter an 8x8 baking tin.
• Put sugar and milk into a saucepan, heat gently over a low heat, stirring constantly until sugar dissolves.
• Add condensed milk, butter, salt and golden syrup. Stir until butter has melted.
• Bring to a boil and continue boiling until the soft ball stage (240 degrees F), stirring constantly to prevent burning.
• Remove from heat. Cool slightly. Using a hand held electric mixer, beat until thick.
• Pour into the buttered tin.
• Mark into squares. Cut into pieces when cold.
• Devour.

RUSSIAN FUDGE

Steps:

• Put sugar and milk into a saucepan.
• Heat gently, sitrring constantly until sugar dissolves.
• Add condensed milk, butter, salt and golden syrup. Stir until butter has melted.
• Bring to the boil and continue boiling until the soft ball stage, stirring occasionally to prevent burning. (Drop a little bit of the mixture to a cup of cold water, if the mixture forms a slight ball then is it done).
• Remove from heat. Cool slightly.
• Beat until thick.
• Pour into buttered tin.
• Mark into squares. Cut when cold.