Russian Fudge: The Creamy New Zealand Vanilla Fudge

Russian fudge is a New Zealand tea-table and Christmas staple, and despite the name it has no connection to Russia. It is a creamy, caramel-coloured vanilla fudge, softer and silkier than a plain sugar fudge, thanks to a tin of sweetened condensed milk and a spoon of golden syrup. The reward for a little patience at the stove is a fudge that melts on the tongue rather than crunching.

The method rewards care rather than skill. Two moments decide the outcome: dissolving the sugar fully before the mixture boils, and cooling the pot before you beat. Get those right and the rest is straightforward. If you enjoy a slow, poured sweet, you will recognise the rhythm from our caramel slice, which uses the same condensed milk and golden syrup pairing over a shortbread base.

Ingredients

Method

1. Line the tin. Grease and line a 20 cm square tin with baking paper, leaving an overhang on two sides to lift the fudge out later.
2. Dissolve the sugar. Put the sugar, milk, butter, golden syrup and condensed milk in a large heavy saucepan over low heat. Stir slowly and steadily until the sugar has completely dissolved and the mixture looks smooth, with no grittiness on the back of the spoon. This step is what prevents a grainy fudge, so do not rush it.
3. Boil to soft ball. Bring to a gentle boil and cook, stirring only occasionally to stop it catching, until it reaches 116°C on a sugar thermometer, the soft ball stage. Without a thermometer, drop a little into cold water: it should form a soft ball you can flatten between your fingers. This usually takes 8 to 12 minutes.
4. Cool the pot. Take the pan off the heat, stir in the vanilla, and leave it undisturbed until it drops to lukewarm, barely warm to the touch. Cooling before beating keeps the sugar crystals fine and the texture creamy.
5. Beat until dull. With a wooden spoon, beat steadily until the fudge loses its gloss, thickens and turns a matte shade. Watch the ripples: when they hold their shape for a second then settle, it is ready. Over-beating sets it in the pot.
6. Pour and set. Working quickly, pour into the lined tin and smooth the top. Leave to set at room temperature, then lift out and cut into small squares with a warm, dry knife.

Russian fudge keeps well in an airtight container in a cool place or the fridge for two to three weeks, so it suits making ahead for a gift or a Christmas platter. Because it is very sweet, small squares are kinder than large ones. For a lighter sweet to serve alongside, our melting moments biscuits balance the richness on a shared plate. You can read more about our testing approach on the about page, or browse the full recipe index from the home page.