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christmas 2012

This fudge is a real winner - with or without ice cream!

  • Russian Fudge
  • 525 grams / 1 lb of white sugar
  • 125 grams / 4¼ oz of butter, cubed
  • 3 tablespoons of golden syrup, or light molasses
  • ½ cup of full cream milk
  • 200 grams / 7 oz of sweetened condensed milk
  • 2 teaspoons of vanilla extract
  1. Grease or line a 20cm square cake pan.
  2. In a large heavy based saucepan mix together the sugar, butter, syrup, milk and sweetened condensed milk.
  3. Gently heat over a low flame for 10 to 12 minutes, stirring continuously to melt the butter and completely dissolve the sugar.
  4. Stop stirring and gently bring to the boil.
  5. Boil for 5 to 8 minutes, watching continuously and lowering the heat as necessary so as not to burn or boil over.
  6. Continue cooking until the fudge reaches 120°C (248°F) on a candy thermometer or the "soft ball" stage.
  7. Immediately remove from the heat and add the vanilla.
  8. Using an electric beater beat the fudge for 4 to 5 minutes or until the fudge is thick and creamy.
  9. Pour into the previously prepared cake pan and smooth out with a spatula.
  10. Score lines into the fudge to make breaking into pieces easier once cool.

Cover Contents Pimm's Cup No.1 Granita Christmas Fruit Mince Ice Cream Pies Apple Cider Sorbet Devils Horseback Ice Cream
Dulce de Leche Ice Cream Cake Reindeer in the Mud Ice Cream Gingerbread and Plum Ice Cream Terrine Strawberry Eggnog Ice Cream Sandwiches Vanilla Ice Cream & Milk Chocolate Ice Cream Russian Fudge
Chewy Chocolate Chippie Biscuits & Christmas Fruit Mince Until Next Time
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