Russian Fudge Recipes

CARAMEL FUDGE (RUSSIAN FUDGE)

Steps:

• Generously butter an 8x8 baking tin.
• Put sugar and milk into a saucepan, heat gently over a low heat, stirring constantly until sugar dissolves.
• Add condensed milk, butter, salt and golden syrup. Stir until butter has melted.
• Bring to a boil and continue boiling until the soft ball stage (240 degrees F), stirring constantly to prevent burning.
• Remove from heat. Cool slightly. Using a hand held electric mixer, beat until thick.
• Pour into the buttered tin.
• Mark into squares. Cut into pieces when cold.
• Devour.

RUSSIAN FUDGE

Steps:

• Prepare a tin with greaseproof paper and set aside.
• Place the sugar, butter, golden syrup, milk, salt and sweetened condensed milk into a saucepan over medium heat, stirring until the sugar has dissolved.
• Allow to simmer for approximately 13 minutes or until it has reached the soft ball stage.
• Remove from the heat, stir in the vanilla extract and allow to sit for 5 minutes.
• Beat on medium until the fudge has lost its gloss and is creamy and lighter, approximately 10 minutes with a hand beater.
• Pour into the prepared tin and allow to set for at least 1 hour or overnight.
• Slice into cubes and serve.

RUSSIAN FUDGE

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.

GOLDEN SYRUP RUSSIAN FUDGE

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!

CHOCOLATE KOLBASA (RUSSIAN NO-BAKE FUDGE COOKIES)

Steps:

• Place cookies in a bowl and use a masher to crush them into bits. (The biggest pieces should be no larger than 1/2-inch square.) Dump mixture into a colander and shake to remove most of the tiny crumbs. You should have about 2 cups pieces remaining. Return to bowl and add nuts.
• In a medium saucepan, melt butter over low heat. Whisk in condensed milk. If using bar chocolate, break into medium-size pieces. Add chocolate, cocoa powder and salt, and whisk until chocolate is melted and mixture is smooth, about 2 minutes.
• Scrape chocolate mixture into bowl with cookies. Stir together and set aside at room temperature for 15 minutes to firm up.
• Meanwhile, lay 2 sheets of aluminum foil, each about 18 inches long, on a work surface. Top each with a sheet of waxed or parchment paper. Divide cookie mixture between the two. Using paper and your hands, shape and roll mixture into two cylinders of dough, each about 12 inches long and 1 1/2 inches in diameter. Roll dough up in the paper, then again in foil. Roll on the work surface to make sure the log is even, then twist the ends of the foil to secure.
• Refrigerate the logs until firm, at least 1 hour. After 1 hour, check to make sure they are setting evenly. If necessary, roll on the work surface again until smooth (no need to remove the foil and paper). Refrigerate until fully set, another 2 hours or up to 3 days.
• When ready to serve, remove logs from refrigerator and unwrap them on a work surface. Sprinkle confectioners' sugar over them, turning to coat. Shake off excess and use a serrated knife to slice into 1/4-inch rounds. Plate and serve, or refrigerate up to 2 hours.

WHITE RUSSIAN FUDGE RECIPE - (4.6/5)

Steps:

• Line 8″ square pan with parchment paper, leaving paper hanging over the sides. This will allow you to grab the paper and remove the fudge from the pan for easy cutting; set aside. Cream powdered sugar, cream cheese, Kahlua and vanilla in mixing bowl. Melt white chocolate chips in microwave in 30 sec intervals, stirring in-between. Stir melted chocolate into cream cheese mixture and pour into pan and allow to cool. Drag fork over top of fudge to add texture, if desired and refrigerate overnight. Remove fudge from pan, place on cutting board, cut into squares and serve.