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This Quintessential New Zealand candy is a holiday baking (and gifting!) staple. Originally based on a recipe from the Edmunds cook book.
Russian Fudge
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Makes: 36 Pieces
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
- 3 cups sugar
- 200g (half a tin, 7oz) sweetened condensed milk
- 4 ounces (125 grams) butter
- 1 teaspoon vanilla
- 1/2 cup milk
- 1 tablespoon golden syrup
- a pinch of salt
Directions
Classic Method
- 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, until it reaches the soft ball stage, 114°C (237°F).
- Remove from the heat and add the vanilla. Beat with a wooden spoon or electric mixer until the fudge is creamy and thick and has lost its gloss.
- Pour into a 20 cm (8 in) cake pan lined with parchment paper long enough to drape a couple inches over the pan’s edge. Score the top let cool (refrigerate if you’re in a hurry). Lift out using draped parchment paper for handles and cut on flat surface.
Microwave variation
- Place all items together in a microwaveable bowl and stir to mix
- Nuke on high for 15-17 minutes in 2-3 minute bursts, stirring well between bursts.
- When color changes to tan add the vanilla and beat until the gloss has gone and it holds its shape.
- Cool and cut as described in Classic Method.
