Golden Syrup
Chelsea Golden Syrup in the...
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Sweets
Russian Fudge
20 mins
30 mins
Easy
36
Package this delicious russian fudge recipe up for gifts money can't buy! But make sure you put some aside for yourself!
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- Ingredients
- Method
Ingredients
- 3 ½ cups Chelsea White Sugar
- 200g sweetened condensed milk
- 125g butter
- ½ cup Meadow Fresh Original Milk
- 3 Tbsp Chelsea Golden Syrup (tin)
- ½ tsp salt
- 2 tsp vanilla essence
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
252
What did you think of this recipe?
Janet & Ryan
Delicious recipe - the recipe should mention stirring the ingredients prior to the boiling stage - we only knew to stir it after watching the video
5
holly
AMAZING soooo good love it
4
Annabelle
My sugar isnt disolving!
4
janice
would you mind if you changed the name to something more pro-ukrainian to support the war?
5
CD
Best recipe ever - this is the first time I've made Russian fudge. I used a thermometer to check the mixture (I took it off at 117 degrees as I didn't use a big enough pot & it was about to boil over!). I beat it for about 7mins because I feared I would lose the will to live if I stood there any longer. Still turned out friggen amazing & I got tons of compliments
5
ur mom
so bad 1 star
5
Nicky
Very yummy- am giving as xmas gifts! Does it need to stay in the fridge??CHELSEA: No, it doesn't have to stay in the fridge :-)
4
Lucy
Really good and yummy. Best starter for baking.
4
Jimmy the elf
SANTA LIKES IT
5
Jenny Goddard
Reliable, great recipes. Thanks
5
Method
Grease a 20cm cake tin. Cut two sheets of baking paper the width of the tin, criss-cross the paper to line the tin making sure the sheets are long enough to extend over the sides (you can use the paper to lift the fudge out of the tin once it has set).
Place all the ingredients except the vanilla into a medium, heavy based saucepan. Warm over a gentle heat until the Chelsea White Sugar has dissolved, about 10-15 minutes.
Bring to a gentle boil and cook for about 10-15 minutes, until it reaches the soft ball stage (120°C). Remove from the heat and add the vanilla.
Cool for 5 minutes then beat using an electric mixer until the fudge is creamy and thick and has lost its gloss (approximately 10 minutes).
Pour into prepared tin and leave to cool, then refrigerate until set.
Once set, use the paper to lift the fudge out of the tin and place onto a chopping board, then cut into small squares.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Reviews
252
What did you think of this recipe?
Janet & Ryan
Delicious recipe - the recipe should mention stirring the ingredients prior to the boiling stage - we only knew to stir it after watching the video
5
holly
AMAZING soooo good love it
4
Annabelle
My sugar isnt disolving!
4
janice
would you mind if you changed the name to something more pro-ukrainian to support the war?
5
CD
Best recipe ever - this is the first time I've made Russian fudge. I used a thermometer to check the mixture (I took it off at 117 degrees as I didn't use a big enough pot & it was about to boil over!). I beat it for about 7mins because I feared I would lose the will to live if I stood there any longer. Still turned out friggen amazing & I got tons of compliments
5
ur mom
so bad 1 star
5
Nicky
Very yummy- am giving as xmas gifts! Does it need to stay in the fridge??CHELSEA: No, it doesn't have to stay in the fridge :-)
4
Lucy
Really good and yummy. Best starter for baking.
4
Jimmy the elf
SANTA LIKES IT
5
Jenny Goddard
Reliable, great recipes. Thanks
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
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- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
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ingredients
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- 1 cup Chelsea White Sugar
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- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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