This caramel fudge is simple to make and tastes so very delicious. It is great as a snack, dessert or even to give out at a bake sale.
Caramel Fudge (aka Russian Fudge)
Tips
- Make sure you have everything prepared before you start, as when it starts to set, it will set very quickly so you will need to work fast.
- Watch the sugar closely. To avoid burning your mixture, heat the sugar mixture slowly and stir constantly.
- Be very careful with heat. This fudge is very hot, so you need to work carefully but quickly.
- This fudge could be made up to a week ahead, though it will need to be stored in an airtight container in the fridge.
- When cutting the fudge, leave it out on the bench for about 15 minutes and use a sharp hot knife to slice it. Cut it into small pieces as it can be quite sweet and rich.
- Golden syrup is a sweet sugar treacle that is used in a lot of baking recipes in Australia. If you can’t find it, you can leave it out.
- Fudge can be frozen for a short period of time.
Other Recipes
- Apple Turnovers
- Apple Crumble
- Banana, Mango and Raspberry Popsicles
- Milk Bread Rolls
- Strawberry Jam
- Strawberry and White Chocolate Cupcakes
- Strawberry Coconut Slice
- Homemade Strawberry Lemonade
- Choc Chip Cookie Slice
- Chocolate Weet-Bix Slice
- Chocolate Mousse
- Churros with Hot Chilli Chocolate
- Chocolate Brownies
- Chocolate Fudge Slice
- Apple and Sour Cream Slice
- Lemon Meringue Pie
- Raspberry and White Chocolate Cheesecake Slice
- Chocolate Cheesecake Slice
- Tim Tam Cheesecake
- Raspberry and White Chocolate Cheesecake
Candy Thermometer
This recipe uses a candy thermometer for the soft ball test. For those first-time fudge makers, the thermometer helps to get the temperature right to ensure the fudge will set properly.
Therefore, I do recommend investing in a candy thermometer if you want to make fudge. However, if you don’t have one and want to try this recipe, you can use the cold-water test.
To do this, fill a glass with ice and a little water.
Once the fudge has been boiling for a good amount of time, take a small spoonful and drop it into the glass. Let is sit for about 30 seconds, then remove it from the water with your fingers. It should form a soft, malleable ball between your fingertips. This is known as the soft-ball stage.
Salted Caramel Fudge
For a salted caramel fudge, sprinkle the top of the fudge with sea salt.
Do this straight after pouring the fudge into the pan before it has cooled down.
Other Fudge Recipes
- Christmas Fudge
- Rolo Fudge
- Cranberry and Pistachio Fudge
- Chocolate Fudge Slice
- Macadamia and Lime Fudge
- Milktart Fudge
- Wagon Wheel Fudge
Fudge Troubleshooting
- Fudge is too soft – This is usually caused by removing the fudge from the stove too early and not letting it get hot enough. It can also be caused by not beating the fudge long enough as well.
- Fudge it too hard – The fudge was left on the heat too long. It may have also been beaten for too long as well.
- Fudge is grainy – This is caused by cooking the fudge on heat that was too high and the mixture is now overcooked. It can also be caused by over beating the fudge or not beating it long enough.
Caramel Fudge
Simple Living. Creative LearningIngredients
- 3 cups Sugar
- ½ cup Milk
- ½ tin Condensed Milk
- 125 g Butter
- ¼ tsp Salt
- 1 TBSP Golden Syrup
- 1 tsp Vanilla Extract
Instructions
- Prepare everything before you start as this fudge can set quickly once ready.
- Line a lamington tray with baking paper.
- Place sugar and milk in a saucepan and bring to the boil.
- Add condensed milk, butter, salt, and golden syrup.
- Boil for 30 minutes, stirring frequently. It will need to hit the 'soft ball stage' which is 240˚F or 115˚C if you have a candy thermometer.
- Pour into a mixing bowl with the vanilla extract and beat with an electric mixer for a few minutes – Do quickly before it sets.
- Pour into a greased tin.
- Allow to cool slightly at room temperature, then place in the fridge to set completely, about 4 hours. Then remove and cut into pieces.
- Store in refrigerator for up to 2 weeks.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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