Russian Fudge

There's so many different types of fudge out there, and this one is about as Kiwi as it gets!

There's absolutely nothing Russian about this recipe. Russians have probably never even heard of this. I've no idea where the name comes from or how it came to be called Russian fudge, all I know is this is an absolute Kiwi Classic!

This fudge is so many Kiwis favourite fudge, sweet lovers looooove this. It's a classic homemade food gift, especially at Christmas (when I always seem to make this!). The recipe is basically sugar with added sugar, with a bit more sugar added. So its sweet.

This fudge has the most gorgeous texture, it's super creamy and absolutely melts in your mouth. It has a gentle caramel flavour and I dare you to stop eating after one piece!

 Most recipes for Russian fudge will use a regular white sugar. I recommend a superfine sugar, especially if you're new to making fudge, as it's more forgiving if it's not properly dissolved. I'm not going to pretend that this fudge is as straightforward to make as most others. It takes time and patience. When the instructions say heat for 15 minutes, then bubble for 10 minutes, it NEEDS that time. If you try and shorten this down you won't get a very deep caramel and the fudge may not set.

Russian Fudge

Makes about 30 small squares

3 1/2 Cups caster (superfine) sugar
125 g Butter
3 Tbsp Golden Syrup
1/2 Cup skim milk
1/4 tsp salt
200 g sweetened condensed milk (half a tin)
2 tsp vanilla essence

1. Add everything except the vanilla essence to a large sauce-pan over a medium heat. Heat for about 15 minutes, until the sugar dissolves. Make sure you're constantly keeping watch so the sugar doesn't burn. Once the mixture starts to bubble, keep it gently bubbling for about 10 minutes. It will start looking quite glossy and blobby.

2. Remove from the heat, add vanilla, and mix with an electric hand-mixer for about 5 minutes.

3. Pour into a baking paper lined slice pan and refrigerate until set.

4. Cut into pieces and store in an airtight container in the fridge. It will keep for quite some time.

*Adapted from Edmonds Russian Fudge