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Russian Fudge

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  • Author: Erin Clarkson
  • Prep Time: 20 minutes
  • Total Time: 20 Minutes
  • Yield: Makes one 8”x8” pan of Fudge - 1x


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 sweetened condensed milk
  • 1 tsp vanilla bean paste
  • Pinch of salt


  1. 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.
  2. In a heavy bottomed pot, place all ingredients except for the vanilla and salt. Cook over a low heat, stirring constantly, until the sugar has dissolved. Increase the heat slightly and cook, stirring occasionally, until the mixture reaches 118˚c / 245˚f on a candy thermometer.
  3. Remove from the heat, add the vanilla and salt, then transfer to a stand mixer fitted with the whisk attachment. Alternatively, use and electric mixer and beat directly in the pot.
  4. Beat the fudge mixture on high speed until it has thickened and lost its gloss. Pour into the prepared tin and spread with a greased offset spatula. Leave to sit for 30 minutes at room temperature, then score cut marks into the top with a bench scraper. Leave to firm up at room temperature until hardened. 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 (my preferred method). 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