This Russian fudge always goes down a treat and is often requested! Not only is it easy enough for just about anyone to make, it tastes amazing. With this recipe, you’ll want to be quite precise with your measurements, and do be sure to follow the instruction of dropping a little ball of the mixture into cold water to help you get the correct boiling time as the fudge boils. This will really help to get that perfect Russian fudge texture, to match that familiar and decadent taste.
The perfect recipe for those school fundraisers and bake sales!
Also worth trying this is chocolate fudge slice.
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| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 200 g butter
- 1 can condensed milk
- 3/4 cup milk
- 2 tbsp golden syrup
- 4 cups sugar
- 1 tsp vanilla essence
Ingredients
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Instructions
- Put all ingredients, apart from vanilla essence, in a pot and bring to the boil stirring all the time.
- Boil for roughly 20 minutes, still stirring all the time.
- In a bowl of cold water drop a little of the fudge mixture (test throughout the 20 mins of boiling), when it is at the soft ball stage remove from heat.
- Add vanilla essence and beat with an electric beater for approximately 5 minutes until you can see it starting to set.
- Pour into greased tin (or lined with baking paper) and place in fridge to cool and set.
- Cut into pieces once set and keep in the fridge or locked pantry to avoid eating it all at once!
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I followed all tje instructions but have ended up with a slab of too sticky to cut up caramel.
What do I do wrong please?
Also what can I do with it now, I was making it for someone else and don’t have a sweet tooth myself.
Suggestions of how to turn it into a proper caramel sauce would be good or can it be transformed?
I used to make the one in the Edmonds cookery book, substituting the golden syrup with treacle because it has more flavour, and cooking it in the microwave (650w) for which you need a 4-litre basin or casserole, not to mention a large microwave. I seem to remember it took the same time to cook as on the stove but didn’t need stirring to stop it burning.
I have experienced that my fudge froths up when I beat it at the end. What can I do to stop this as the fudge becomes brittle hard and is inedible.
HELP. ! ! !
I’ve made this fudge several times now and it always comes out AMAZING. Have also passed on to my sister and mum – both are converted. So so sooo good.
You should mention the temperature for the soft ball stage. 118-120 for Celsius, 235 for Fahrenheit. It’s more helpful and less fiddly when using a thermometer.
How many is one serving. Having some trouble trying to work it out. Trying to make the fudge for a school project and want to make 32 packets of fudge with 6 pieces in each. How many servings would I need to make?
Don’t halve the sugar, it will not turn out as intended. Standard Russian fudge recipe, needs to be smooth but a hint of crystalline texture, not caramelly and pliable
Find it difficult to believe that so many people say they halved the sugar. It’s almost as if it’s a mistake in the recipe and the cook got friends to say they halved the sugar. One person said this doesn’t work and it just goes like caramel, but the persistent, ubiquitous chorus of know-all half-the-sugar people stay quiet and pretend that it’s true.
I made this with half the sugar, I thought I had mixed it enough but my wife said it needed a lot more, I listened and they turned out brilliant.
Absolutely beautiful. Made for the first time
How much condensed milk in ‘a can’?
Just choose the biggest, what’s the worst that’s gonna happen
This worked a wonder I’m only twelve and I managed it it was easy and simple to follow and my siblings loved it it tastes really good when you coat chocolate with it.
This fudge was what a friend of mine would call “seriously divine”. Best ever.
Can’t thank you enough! This is a great recipe, I won’t ever buy fudge again!
Best Russian fudge I’ve ever had! Whole family loved it, sadly eaten in 1 day 🙁
P.s only used half the sugar but kept the other ingredients the same – AMAZING
Best fudge EVER!!!! I cannot fault it. Careful not to turn the element up too high as it does burn quickly
Delicious! My partner absolutely loves this recipe too! I too only used half the the sugar for both recipes and it was yum!
I made it last week and it was amazing.tried it again with half the sugar and just turned out like caramel
Mine turned out really soft and fudgie, which isn’t what fudge is supposed to taste like. Make it taste harder and softer and less rich and richer.
And yes half the sugar, it tastes amazing!!
How did yours turn out when you halved the sugar?
Just the same
Just as yum 😋
OMG this is the best recipe EVER!!!
I made it with half the sugar, it’s pretty amaz8ng, all my friends and family love it!
Best recipe ever!
Omg…it tastes of childhood! Thank you for transporting me temporarily back to my grandmother’s yellow Formica kitchen table.
Disappointed I didn’t find this recipe and used the one from the Edmonds page…it’s different to this and this is the one I remember..sadly my book is missing the back few pages that included the sweets. Going to make this one now. Thanks !! Ps dont understand why Edmonds have changed so many of their recipes!!
Awesome – definately the best fudge I’ve made yet! 😉 thank you