Make Russian Fudge

Russian fudge is excellent for a small treat for loved ones, a thank you gift and even just a little treat for yourself. This recipe creates a smooth, creamy, melt-in-your-mouth fudge. With the following steps, tips, warnings and video you will be able to create perfect Russian fudge for any situation.

Ingredients
Serves 24.
 * 1/2 cup of milk
 * 1/2 cup sweetened condensed milk
 * 3 cups sugar
 * 1 tablespoon golden syrup
 * 1/8 teaspoon salt
 * 125g (½ cup + 1 Tsp) butter

Steps

 * 1) [[Image:Dish_140.JPG|thumb|]]Grease baking dish with butter.
 * 2) [[Image:Milk_sugar_212.JPG|thumb|]]Mix together the sugar and milk in the saucepan over high heat.
 * 3) Stir mixture continuously until the sugar had dissolved and a milky film appears on top of the mixture.
 * 4) [[Image:Added_365.JPG|thumb|]]Lower heat and add butter, condensed milk, salt and golden syrup to the sugar mixture.
 * 5) Turn heat to high and stir thoroughly and continuously.
 * 6) [[Image:Boiling_180.JPG|thumb|]]Bring the mixture to a boil and continue to stir mixture.
 * 7) [[Image:Wisking_10.JPG|thumb|]]Turn off the element when mixture appears golden brown, and whisk vigorously.
 * 8) [[Image:Setting_192.JPG|thumb|]]Immediately pour mixture into the greased baking dish when mixture appears thick (3-5 minutes).
 * 9) Leave to cool for 10 minutes until cutting into small cubes.
 * 10) [[Image:Final_cut_439.JPG|thumb|]]Let fudge set for a further 30 minutes before serving.

Tips

 * Always use a wooden spoon, it glides through the mixture better.
 * Always use a metal whisk, as the mixture gets very thick at the whisking stage and plastic whisks may break easily.
 * Use unsalted butter to grease the baking dish. Salted butter is more likely to burn and impart some saltiness to the fudge. The batter also easily absorbs oil leading to altered flavors and increased stickiness to the dish.
 * Pour mixture into dish as quickly as possible. If not poured quickly, the mixture will begin to set in the pot and make it difficult to pour.
 * When adding butter, condensed milk, salt and golden syrup to sugar mixture, do so as quickly as possible or mixture can end up too hard or too soft.
 * It doesn't have to be cut into squares - experiment!

Warnings

 * If the mixture exudes a burning smell, remove from heat immediately. The mixture will still be edible if this is handled quickly.
 * If excessive boiling occurs, turn heat down or remove from heat. Then continue at a lower heat.
 * Never exceed the amount of golden syrup in the recipe, the fudge will turn to inedible/unbreakable toffee.
 * Do not put the fudge in the refrigerator, it will ruin the consistency of the fudge.

Things You'll Need

 * Large stove top pot
 * Large measuring jug
 * Small measuring jug
 * Cutting board
 * Wooden spoon
 * Metal whisk
 * Cutting knife
 * Medium sized baking dish

Sources and Citations

 * Based on the picture of the final product, it was cut into 54 pieces from a 9"x6" finished size. By running a recipe analysis these are the Nutrition Facts:
 * Serving Size 19 g (54 servings)
 * Amount Per Serving
 * Calories 71
 * Calories from Fat 19
 * Total Fat 2.2g = 3% % Daily Value*
 * Saturated Fat 1.4g = 7% % Daily Value*
 * Cholesterol 6mg = 2% % Daily Value*
 * Sodium 22mg = 1% % Daily Value*
 * Total Carbohydrates 13.0g (Sugars 12.8g) = 4% % Daily Value*
 * Protein 0.3g	• 	Vitamin C 0%
 * Vitamin A 1% 	• 	Iron 0%
 * Calcium 1%
 * Nutrition Grade D
 * Based on a 2000 calorie diet
 * Calcium 1%
 * Nutrition Grade D
 * Based on a 2000 calorie diet
 * Based on a 2000 calorie diet

Nutritional information calculator used in this analysis can be found at http://caloriecount.about.com/.

Related Tips and Steps

 * How to Make Fudge
 * How to Make Bailey's Truffle Fudge
 * How to Make Brown Sugar (Danish) Fudge
 * How to Make Microwave Fudge