Russian Fudge
Indulge in the rich, caramelized sweetness of homemade Russian Fudge, a classic treat that's equal parts creamy and chewy. This recipe brings together buttery goodness, golden syrup, and the deep flavor of brown sugar, cooked to perfection to achieve the iconic 'soft ball' stage that guarantees the ideal fudge texture. Infused with a hint of vanilla and a touch of salt to balance the sweetness, this decadent confection is surprisingly simple to make. With only 5 minutes of prep time and a mere 20 minutes on the stovetop, you'll be rewarded with 36 luscious squares of melt-in-your-mouth fudge that are perfect for gifting, dessert spreads, or an indulgent homemade snack. Follow the easy step-by-step instructions to master this timeless treat, and enjoy its satisfying, nostalgic flavor in every bite.
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Recipe Information
Ingredients
- 100 grams Unsalted butter
- 1 can (approximately 395 grams) Sweetened condensed milk
- 2 cups Brown sugar
- 2 tablespoons Golden syrup (or light corn syrup)
- 0.5 cups Whole milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Line a 20 cm x 20 cm (8-inch) square baking pan with parchment paper, ensuring there is some overhang for easy removal of the fudge later.
In a large, heavy-bottomed saucepan, combine the butter, sweetened condensed milk, brown sugar, golden syrup, and milk.
Place the saucepan over medium heat and stir continuously with a wooden spoon or heatproof spatula until the sugar has dissolved and the mixture begins to simmer.
Attach a candy thermometer to the side of the saucepan, ensuring the tip is submerged in the mixture but not touching the bottom of the pan.
Continue to cook the mixture, stirring frequently, until it reaches 116°C (240°F), also known as the 'soft ball' stage. This process typically takes about 10-15 minutes. Be cautious, as the mixture will be extremely hot.
Once it reaches the correct temperature, remove the saucepan from the heat and carefully stir in the vanilla extract and salt.
Allow the mixture to cool for about 5 minutes, then beat it vigorously with a wooden spoon until it starts to lose its glossy sheen and thickens. This process may take 3-5 minutes and requires some arm strength, but it’s essential for achieving the right fudge texture.
Quickly pour the fudge mixture into the prepared pan and smooth it out with a spatula or the back of a spoon to create an even surface.
Let the fudge cool at room temperature for 2-3 hours, or until it is firm enough to cut.
Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut it into approximately 36 squares (or any desired size) with a sharp knife.
Store the fudge in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 20.4 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
