Russian Fudge Recipes

RUSSIAN FUDGE

Steps:

• Prepare a tin with greaseproof paper and set aside.
• Place the sugar, butter, golden syrup, milk, salt and sweetened condensed milk into a saucepan over medium heat, stirring until the sugar has dissolved.
• Allow to simmer for approximately 13 minutes or until it has reached the soft ball stage.
• Remove from the heat, stir in the vanilla extract and allow to sit for 5 minutes.
• Beat on medium until the fudge has lost its gloss and is creamy and lighter, approximately 10 minutes with a hand beater.
• Pour into the prepared tin and allow to set for at least 1 hour or overnight.
• Slice into cubes and serve.

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.

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!

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.

VANILLA FUDGE

Steps:

• Fill a small bowl or jug with ice cold water and put near the stove. Grease a tin of approx. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square, or use a throwaway foil tin, as I have in the picture. Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan and bring to the boil, stirring constantly. Boil for 12-20 minutes, still stirring all the time, until the mixture is golden and, when a bit is dropped into the water, it turns solid but still squidgy, i.e., till soft-ball stage (see intro). How long this takes depends on how ferociously it bubbles as well as on the properties and dimensions of the pan. This is hot work! When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla. Preferably using an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter - this is quite steamy and strenuous - and pour and push into the prepared tin. Smooth the top as well as you can. Put in the fridge to cool, but don't keep it there for more than 2 hours, or it will set too hard, then remove and using a sharp knife, cut into squares. This is not a geometrically accurate term, as you can see from my cutting skills.