Best Golden Syrup Russian Fudge Recipes
GOLDEN SYRUP RUSSIAN FUDGE
Really nice, great gift but quite sweet if you have a sweet-tooth. Great gift. Your friends and family will love it!
Provided by im_a_piece_of_cake
Categories Candy
Time 30m
Yield 36-48 squares, 2 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients except the vanilla, into a medium-heavy saucepan.
- Warm over a gentle heat until the sugar has dissolved.
- Bring to a gentle boil and cook for about 15 - 20 minutes stirring occasionally, until it reaches the soft ball stage (120°C).
- Remove from the heat and add the vanilla.
- Beat (I use an electric mixer) until the fudge is creamy and thick and has lost its gloss for about 4 minutes.
- Pour into a greased 20 cm cake pan.
- Allow to cold and harden.
- Enjoy!
Nutrition Facts : Calories 2265.5, Fat 61.4, SaturatedFat 38.8, Cholesterol 176.1, Sodium 1206.2, Carbohydrate 433.1, Sugar 413.1, Protein 10.4
RUSSIAN FUDGE
This recipe is the perfect dessert, or great to wrap up and give out as a present! Great for anyone with a sweet tooth.
Provided by Chelsea_
Categories Candy
Time 20m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Put sugar and milk into a saucepan.
- Heat gently, sitrring constantly until sugar dissolves.
- Add condensed milk, butter, salt and golden syrup. Stir until butter has melted.
- Bring to the boil and continue boiling until the soft ball stage, stirring occasionally to prevent burning. (Drop a little bit of the mixture to a cup of cold water, if the mixture forms a slight ball then is it done).
- Remove from heat. Cool slightly.
- Beat until thick.
- Pour into buttered tin.
- Mark into squares. Cut when cold.
SMOOTH GOLDEN FUDGE
A soft fudge flavoured with golden syrup an vanilla. Itnstead of golden syrup you can use corn syrup or honey. Or mix in melted chocolate before leaving to set. I've been trying to make a soft fudge for ages now, and this is the first that worked! It's all in the technique of cooling. A sugar thermometer is advised, as it makes things alot easier. The time on this recipe is guessed..i don't time myself when i make things. Alot of your time will be taken up waiting for the syrup to cool to the correct temp, so be patient, and have a book handy!
Provided by Damie-anne
Categories Candy
Time 1h30m
Yield 64 pieces, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat the milk, water, syrup, glucose, salt, margarine and sugar in a heavy based pan, untit the sugar has dissolved, and the margarine has melted. Stir constantly.
- Bring to the boil, and boil rapidly. Stir constantly, otherwise it will catch on the bottom of the pan. Boil until the sugar thermometer reads 115oC (240oF), which is the soft ball stage.
- Remove from heat, and add vanilla, but do not stir in (it should bubble up). Leave the pan on a side to cool to 45oC. This could take quite a while (45 minutes aprox.).
- Beat until thick, and it looses its gloss. Scrape into a prepared tin to cool. (i used an 11inx7in roasting tin for this). Leave in the fridge for 3 hours, or until firm.
- Dip in melted chocolate and roll in chopped nuts for an added touch.
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