Russian Fudge Recipe NZ | Edmonds Cooking

Ingredients

3 cups Chelsea white sugar
½ cup Meadow Fresh milk
½ cup sweetened condensed milk
125g butter
⅛ tsp salt
1 Tbsp Chelsea golden syrup
2 tsp vanilla essence

Method

Lightly grease a 20cm square tin.
Put the sugar and milk into a saucepan and heat gently, stirring constantly until the sugar dissolves, about 10 minutes.
Add the sweetened condensed milk, butter, salt and golden syrup and stir until the butter has melted.
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.
Remove from the heat, add the vanilla and cool for 2–3 minutes.
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.
Pour into the tin and mark into squares. Cut when cold.

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Tapuwai Paniora

I've made this a few times but I seem to be doing something wrong as its not setting properly. Can someone please explain the soft ball stage? Do i really need a temperature thing to see how hot the mix is?

Reply from Edmonds:

Thanks for your question! The soft ball stage is when a little bit of the hot fudge mixture, dropped into a glass of cold water, forms a soft ball that you can pick up but it loses its shape when pressed between your fingers. This usually happens at around 116–118°C.

You don’t absolutely need a sugar thermometer, but it does make things much easier and more consistent. If you’d rather test without one, the cold water method works well (you just need to be patient and check carefully). If the mixture isn’t heated enough, the fudge won’t set properly, so reaching the correct stage is really important.

Raewyn

Great recipe.. I place the handle of teaspoon under the edge of the pot to prevent the mixture burning... my element is just a little too hot, but this works a treat and cuts down on the stirring .

Lynne Hyde

Made this a few times never happy with it
Used this recipe for the first time awesome

Amy

Greatest fudge ever

Anonymous

Yay

Mark Haerewa Puka

Great Fudge My Class Made it Today

Leticia F

Great recipie! Highly recommend for anyone looking for something easy enough to tackle in the kitchen. Can substitute Caster for brown sugar aswell!

Shaina

Great fudge

Rayne

My family has been using this recipe since I was a small child. Now I make it for my kids ect. Eletric egg beater is required imo.

Michelle

The best fudge I've ever made. I sometimes put in some white chocolate - which makes it even smoother.

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Russian Fudge

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