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?
Gene
Worked great
5
Kahukura
OMG, I love it so much im only 14 and this was my first time making fudge, everything about it was purfect , Im gonna make one for my mum on xmas .
5
Hope
Just quick edit, when cooling before beating went a bit weird and lumpy…. But still tasty 😋
5
Hope
AMAZING !! Made 3 times, every time absolutely superb. I am only 12 but my friends and LOOVE this. Would totally recommend and tastes fine without vanilla essence!
5
Maddi
You can test the fudge by putting an ice cold water and you want it at a softball stage, this is my go to recipe and I always get so much good feedback!
4
Katie
Good
4
Sarah
Bela how else would you find out the temperature without using a thermometer? Very easy and taste great.
5
Jeanette
The best fudge!! Easy to make and my friends ask me to make it all the time
5
usee
this did not work, so terrible. only one star. not good at all.
1
bela
Recipe did not say thermometer was needed
2
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?
Gene
Worked great
5
Kahukura
OMG, I love it so much im only 14 and this was my first time making fudge, everything about it was purfect , Im gonna make one for my mum on xmas .
5
Hope
Just quick edit, when cooling before beating went a bit weird and lumpy…. But still tasty 😋
5
Hope
AMAZING !! Made 3 times, every time absolutely superb. I am only 12 but my friends and LOOVE this. Would totally recommend and tastes fine without vanilla essence!
5
Maddi
You can test the fudge by putting an ice cold water and you want it at a softball stage, this is my go to recipe and I always get so much good feedback!
4
Katie
Good
4
Sarah
Bela how else would you find out the temperature without using a thermometer? Very easy and taste great.
5
Jeanette
The best fudge!! Easy to make and my friends ask me to make it all the time
5
usee
this did not work, so terrible. only one star. not good at all.
1
bela
Recipe did not say thermometer was needed
2
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ingredients
- 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)
- 2 Tbsp cocoa powder
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- 5 Tbsp Chelsea White Sugar or Chelsea Caster Sugar
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- 1 cup chopped dried apricots
- 1 x 250g packet of wine biscuits, crushed
Lemon Icing
- 100g butter, softened
- 1½ cups Chelsea Icing Sugar
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- 3 cups Chelsea White Sugar
- 200ml (½ a tin) of condensed milk
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- 200g butter
- 1 ½ cups Chelsea White Sugar
- ½ cup Meadow Fresh Milk
- 2 ½ Tbsp cocoa powder
- 500g (2 packets) plain sweet biscuits, roughly crushed
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- 250g biscuits, crushed
- 110g butter
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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
- ½ cup Chelsea Coffee Sugar
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Coffee Icing
- 25g butter, melted
- 1 Tbsp sweetened coffee essence
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- 100 g butter
- 1 cup Chelsea White Sugar
- 1 can (400 g) sweetened condensed milk
- 4 tablespoons Chelsea Golden Syrup
- 2 teaspoons vanilla essence
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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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- 125g butter
- 3 Tbsp Chelsea Golden Syrup
- ½ cup, milk
- ½ tsp salt
- 200g sweetened condensed milk (½ the standard 400g tin)
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- 100 g butter
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- 50 g butter, melted
- 1 tablespoon coffee and chicory essence
- 1 ½ cups Chelsea Icing Sugar
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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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- 1 ½ cups Chelsea Icing Sugar
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- ½ tsp salt
- 200g sweetened condensed milk
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- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, cubed
- ½ cup cream (125ml)
- 225g white marshmallows, quartered (or use white mini marshmallows)
- 450g white chocolate, roughly chopped
- 1 tsp vanilla extract
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- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, cubed
- ½ cup full fat milk (125ml)
- 225g mini marshmallows (white, or a mixture of white and pink)
- 500g white chocolate, roughly chopped
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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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- 450g Chelsea Caster Sugar
- 75g sweetened condensed milk
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- ¾ cup Chelsea Soft Brown Sugar
- 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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- 1 teaspoon soft butter
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- 50g butter, chopped
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How to Choose SugarFor Baking?
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