Golden Syrup
Chelsea Golden Syrup in the...
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Sweets
Russian Fudge
20 mins
30 mins
Easy
36
Russian Fudge is a buttery, melt-in-your-mouth classic that’s irresistibly sweet and creamy. With its golden caramel flavour and rich texture. Package this delicious Russian Fudge recipe up for the perfect money can't buy gift! 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
280
What did you think of this recipe?
Kaitlyn Hendrikse
Loved the fudge❤️❤️
4
Neva
It taests amazing and you can add dried raspberries and it makes it 10000x better
5
Sandra
I'd like to make it. Is Chelsea available in the United States? If not what would I use? CHELSEA: Lovely to hear you're excited about this recipe. You should be able to source Golden Syrup online and for the white sugar, you could try using granulated sugar. Let us know how it goes!
5
Slee
5
Anna
Delicious,
5
Tui
An exilent recipe good for children
5
Kayla
It is very goood
5
Sofia
Wow wow wow this was the best fudge I've ever made the reicpe was super easy to make and I'm only 11yrs old totally recommending this reicpe to friends and family
5
Hilary
5
Katie Pestell
It looked very easy to make and I will be trying it for Christmas thank you for sharing the recipe. Hope you and ur family are spoiled. Much
4
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
280
What did you think of this recipe?
Kaitlyn Hendrikse
Loved the fudge❤️❤️
4
Neva
It taests amazing and you can add dried raspberries and it makes it 10000x better
5
Sandra
I'd like to make it. Is Chelsea available in the United States? If not what would I use? CHELSEA: Lovely to hear you're excited about this recipe. You should be able to source Golden Syrup online and for the white sugar, you could try using granulated sugar. Let us know how it goes!
5
Slee
5
Anna
Delicious,
5
Tui
An exilent recipe good for children
5
Kayla
It is very goood
5
Sofia
Wow wow wow this was the best fudge I've ever made the reicpe was super easy to make and I'm only 11yrs old totally recommending this reicpe to friends and family
5
Hilary
5
Katie Pestell
It looked very easy to make and I will be trying it for Christmas thank you for sharing the recipe. Hope you and ur family are spoiled. Much
4
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- ½ cup Chelsea Caster Sugar (113g)
- 100g butter
- 1 egg
- 2 Tbsp cocoa powder
- ½ tsp vanilla essence
- 250g packet round wine biscuits, crushed
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- 1 ½ cups Chelsea Icing Sugar (225g)
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- 5 Tbsp Chelsea White Sugar or Chelsea Caster Sugar
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- 100g butter, softened
- 1½ cups Chelsea Icing Sugar
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- 200ml (½ a tin) of condensed milk
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- 200g butter
- 1 ½ cups Chelsea White Sugar
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- 2 ½ Tbsp cocoa powder
- 500g (2 packets) plain sweet biscuits, roughly crushed
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- 125g butter
- 1 x 400g can sweetened condensed milk
- 1 Tbsp sweetened coffee essence
- 1 packet vanilla wine biscuits, crushed
- ½ cup coconut
- ½ cup raisins
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- 25g butter, melted
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- 100 g butter
- 1 cup Chelsea White Sugar
- 1 can (400 g) sweetened condensed milk
- 4 tablespoons Chelsea Golden Syrup
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- 200g butter
- 200g dark chocolate
- ¼ cup rum (or 2 tsp rum essence)
- 2 cups Chelsea Icing Sugar
- 1 cup raisins or sultanas, finely chopped
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- 3 Tbsp Chelsea Golden Syrup
- ½ cup, milk
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- 200g sweetened condensed milk (½ the standard 400g tin)
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- 100 g butter
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- 50 g butter, melted
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- 60g butter
- 1 Tbsp water
- ⅓ cup Chelsea Golden Syrup (120g)
- ½ tsp Edmonds Baking Soda
- ¼ tsp salt
- 1 cup roasted, unsalted peanuts (160g)
- ½ cup roasted, unsalted cashews (80g)
- ¼ cup roasted, salted macadamias (40g)
- 200g milk chocolate, roughly chopped
- Flaky sea salt (optional)
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- 140g butter
- 140g Chelsea White Sugar
- 1 tbsp Chelsea Golden Syrup
- 1 egg
- 280g flour
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- 125g butter, cubed
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- 450g white chocolate, roughly chopped
- 1 tsp vanilla extract
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- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, cubed
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- 395g can sweetened condensed milk
- 100g butter, cubed
- 1 ¼ cups Chelsea Caster Sugar (280g)
- 1 Tbsp Chelsea Golden Syrup
- 100g dark chocolate, roughly chopped
- 100g white chocolate, roughly dropped
- ½ tsp peppermint extract
- 2-3 drops green food colouring
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- ⅔ cup Chelsea Soft Brown Sugar (133g)
- ½ cup full fat milk (125ml)
- 1 cup smooth or crunchy peanut butter (260g)
- 1 tsp vanilla essence
- ¼ tsp salt
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- 400g can sweetened condensed milk
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- ½ cup water
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- 75g sweetened condensed milk
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- 1 Tbsp cocoa
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- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 cups plain flour
- 2 teaspoons baking powder
- 3 tablespoons cocoa
- Coconut Fudge Filling
- 2 cups coconut
- ½ cup milk
- 2 tablespoons Chelsea Caster Sugar
- 2 teaspoons coconut essence
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- 2 tablespoons cocoa
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- 50g butter, chopped
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How to Choose SugarFor Baking?
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