Russian Fudge

approved=true&orderBy=-hs_createdate&limit=10&offset=110


{has_more=true, offset=120, total=252, results=[{comment_text=I doubled the recipe to use the whole tin of sweetened condensed milk. Melted for 15 min, boiled for 15 min, cooled for 5 min then beat it with electric beaters for 8 mins. Good colour and flavour and it set fine with no grittiness. Don't rush it, use low heat and stir constantly during the whole process to prevent burning. Turned out good but very very sweet so it is best cut into really small squares., approved=true, user_name=K Andrews, hs_createdate=1702249874060, rating_new__1_5_=4, id=11175611973}, {comment_text=Love them., approved=true, user_name=Bob Bertiefull, hs_createdate=1702249873834, rating_new__1_5_=5, id=11175347511}, {comment_text=Fantastic Russian fudge! I have made many batches now using this recipe several times. I find if I slowly melt the ingredients over a very low heat till sugar is fully dissolved (no granules at all), then boil on medium heat for 10 minutes or so and beat well for some time till mixtures starts to thicken before pouring, I get the best results and a lovely smooth firm fudge. I can also recommend putting 1/2 teaspoon of salt (or to your preference (for a salted caramel flavour) or melt 1/3 cup of smooth peanut butter for a peanut butter fudge is also epic! Toasted walnuts, macadamias (or your favorite chopped and toasted nuts) sprinkled on top while the mixture is still warm are also a lovely addition that gives a wonderful flavour and texture!, approved=true, user_name=Shelley, hs_createdate=1702249873410, rating_new__1_5_=5, id=11175611961}, {comment_text=Omg I couldn't tell you how many times I've turned this into toffee or it just didn't set. It worked the first time!, approved=true, user_name=Mel, hs_createdate=1702249873314, rating_new__1_5_=5, id=11174084738}, {comment_text=Best recipe ever. Smooth texture, rich caramel colour., approved=true, user_name=Nige, hs_createdate=1702249873291, rating_new__1_5_=5, id=11175587446}, {comment_text=QuestionWhat difference will it make if I swap the golden syrup for glucose sugar?Also is there any difference if I just use soya milk to make it vegan?Chelsea Sugar:Chelsea Golden Syrup has a unique texture and flavour profile. If you use glucose sugar as an alternative, your final result may have a different texture and taste than intended.Yes, you can use soy milk., approved=true, user_name=Isobel, hs_createdate=1702249873193, rating_new__1_5_=4, id=11175451997}, {comment_text=hvg, approved=true, user_name=fcgv, hs_createdate=1702249872859, rating_new__1_5_=5, id=11175506064}, {comment_text=Amazing recipe I didn't mind the time it took, after making this a second time I put in a little more condensed milk and a little less sugar which made it creamier and a little less sweet, approved=true, user_name=Declan, hs_createdate=1702249872838, rating_new__1_5_=5, id=11175506063}, {comment_text=awesome, approved=true, user_name=#yolo, hs_createdate=1702249872750, rating_new__1_5_=4, id=11175589731}, {comment_text=I had no thermometer. So heated until \soft ball stage\" assuming this was when it came away from the sides. Took off the heat and added the vanilla. 5 minutes later took the beater to it like recipe said... And it was just crumb. Ended up in the rubbish. I now realise after watching the Chelsea video on YouTube that by heating it until \"soft ball stage\" actually cooked the crap out of it. Please explain what the soft ball stage is In the method.", approved=true, user_name=Sahra, hs_createdate=1702249872669, rating_new__1_5_=1, id=11175456939}]}