If you’re a fan of fudge, you’re going to love this recipe for Russian Fudge, aka Caramel Fudge. With its soft, buttery texture and sweet caramel flavours, this treat is sure to be a hit with everyone.
This recipe is a favourite that I’ve been making for years. It was a staple in my home growing up in New Zealand, and I’ve continued to make it wherever I’ve lived since. It’s so good, I often make double or triple batches to ensure there’s enough to go around.
But be warned, this fudge is so irresistible you might find yourself eating it all in one sitting if you don’t have anyone to share it with!
How to Make Russian Caramel Fudge
This recipe creates a fudge with a soft, creamy texture, with melt in your mouth caramel sugar. It’s the perfect treat for family gatherings, afternoon tea, or even just a sweet treat for yourself.
This recipe only has 6 ingredients, most of which are pantry staples including: sugar, milk, butter, salt. The other two ingredients golden syrup and sweetened condensed milk, are easy to find in the baking aisle.
The key to making this recipe perfectly is getting the correct temperature for the fudge. This is called the soft ball stage, and is112ºC to 115ºC (234ºF to 240ºF). Getting a candy thermometer is by far the easiest way to measure this.
The timing of cooking the caramel fudge can also be very roughly gauged by looking at how the fudge is behaving in the pot. We’re looking for large bubbles forming at the base of the pan forming a nice “plop” noise.
Additionally, its important to keep stirring! We are dealing with high temperatures at the bottom of the pot so if the fudge is left unstirred it can burn. This can give a bitter taste, and leave little darker brown flecks in the fudge.
Recipe Video
Watch the video below to help with understanding the fudge making process!
Russian Fudge (aka Caramel Fudge)
Description
This recipe creates a fudge with a soft, creamy texture, filled with delicious caramel sugar crystals that melt in your mouth.
Ingredients
Instructions
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Place white sugar and milk in a saucepan over medium heat, and stir until the sugar has dissolved
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Add the sweetened condensed milk, butter, salt, and golden syrup to the saucepan and bring to a boil, stirring continuously.
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Once large, slow bubbles form (or the mixture reaches 115°C if you have a thermometer), remove the saucepan from the heat.
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Beat the mixture using a whisk, egg beater, hand mixer or stand mixer until it is really thick, then pour it into a greased tin.
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Let the fudge set in the fridge, then cut it into pieces once it's cold.
Note
- Unfortunately this recipe relies on the high fat content and crystallisation of the sugars to make fudge, therefore it will be difficult to make any substitutions and still produce a well setting and good mouth feel fudge.
- However there are endless additions you can make! Try adding some coconut curls, nuts, or even sprinkles to the top when in the pan, or mixing through some peanut butter after the fudge has been boiled!
