A New Zealand classic - Russian Fudge is creamy and sweet, and is the perfect easy sweet treat that makes an incredible gift.
- 900g sugar
- 160g whole milk
- 160g unsalted butter, cut into cubes (cold or at room temp is fine)
- 50g golden syrup or corn syrup
- 3/4 tsp kosher salt
- 225g condensed milk
- 1 tsp vanilla bean paste
- Grease an 8” square (20cm) baking tin with butter, and line with two pieces of parchment, extending over the edges of the tin to form a ‘sling’. Set aside.
- In a heavy bottomed pot, combine the sugar and whole milk. Cook over a low heat, stirring constantly, until the sugar has dissolved. Increase the heat slightly and add the condensed milk, butter, and salt. Cook, stirring occasionally, until the mixture reaches 118˚c / 245˚f on a candy thermometer.
- Remove from the heat, add the vanilla, then transfer to a stand mixer fitted with the whisk attachment. Alternatively, use and electric mixer and beat directly in the pot.
- Beat the fudge mixture on high speed until it has thickened and lost its gloss. Pour into the prepared tin and spread with an offset spatula. Chill until hardened, then cut into pieces with a sharp knife. Store in the fridge in an airtight container.
You can whip this by hand, or you can use a stand mixer fitted with the whisk attachment (just make sure that you don’t overwhip), or a handheld electric mixer directly in the pot. You want to see the fudge lose its gloss, and have lines in it left from the mixer whisk. If it turns grainy you have taken it too far.
Recipe Adapted from Edmonds Cookbook
Keywords: Russian Fudge, New Zealand, Fudge, Sweet,