Russian Fudge
Recipe type: Candy
Serves: About 30 pieces
  • 3 1/2 cups white sugar - using caster sugar (superfine) will speed up the dissolving process
  • 125g (4.4 oz) butter
  • 3 Tbsp Golden Syrup
  • 1/2 cup milk
  • 1/2 tsp salt
  • 200g (7 oz) sweetened condensed milk (half a standard tin)
  • 2 tsp vanilla essence (or try 1 Tbsp Bailey’s Irish Cream!)
  1. Grease a 20cm (8 inch) cake tin and line with baking paper, ensuring there’s an over-hang to make it easy to lift out the set fudge.
  2. Place all the ingredients except the vanilla (or Bailey’s Irish Cream) into a medium, heavy based saucepan. Warm over a gentle heat, stirring occasionally to prevent burning, until the sugar has dissolved, about 10-15 mins. You should be able to rub some of the mixture between your fingers and detect no grains.
  3. Bring to a gentle boil and cook for about 10-15 minutes*, until it reaches the soft-ball stage 115-120°C (239°F-248°F). If you don’t have a thermometer, you can drop a little of the mixture into a saucer of water – if it holds its shape (i.e. doesn’t melt into the water) and you can roll it into a soft ball, it’s ready.
  4. Remove from the heat and add the vanilla (or Bailey’s Irish Cream) and stir to incorporate (it will sizzle) . Cool for 5 minutes.
  5. Pour the mixture into the bowl of an electric mixer and beat at medium speed until the fudge is creamy and thick and has lost its gloss (approx. 10 minutes).
  6. Pour the mixture into prepared tin and level it out (work quickly as it will be setting up fast) and set on a cooling rack at room temperature. While still warm, score the top into the sized pieces you want (this will help it cut more easily). Once cooled and set, lift the fudge out of the tin and place on a cutting board. Using the scoring as a guide, cut the fudge into pieces.
*Just as you would when making a caramel, some people say it pays to wash down any sugar crystals from the side of the saucepan with a brush dipped into water – this helps to ensure the mixture doesn’t seize and become grainy. I didn't do this, however, and it didn't seem to cause any problems.

Storage: It’s often recommended that you don’t refrigerate fudge as it will dry out faster. Instead, store it in a sealed container in a cool, dry place – it should last a good 2 weeks. Otherwise, you can freeze it (in a sealed container lined with wax paper above and below the fudge) for longer storage – you can eat it straight out of the freezer (it’s delicious!), or let it come to room temperature before serving.
Recipe by The Kiwi Cook at