Toni Street's favourite Christmas Russian Fudge recipe

Publish Date
Friday, 27 October 2023, 10:00AM

The best thing at Christmas, in my opinion, is a really, really good recipe for Russian Fudge. This Chelsea Sugar Russian Fudge recipe is tried and tested, I've made it recently, and you can make three or four batches of this at a time.

It goes a very long way and when you're gifting it, two or three pieces of Russian fudge feel like a real treat! (Just make sure you remember to put some aside for yourself!)


๐ŸŽ„ 3 1/2 cups white sugar
๐ŸŽ„ 200g sweetened condensed milk
๐ŸŽ„ 125g Butter
๐ŸŽ„ 1/2 cup milk
๐ŸŽ„ 3 Tbsp golden syrup
๐ŸŽ„ 1/2 tsp salt
๐ŸŽ„ 2 tsp vanilla essence


๐ŸŽ„Grease a 20cm cake tin. Cut two sheets of baking paper the width of the tin, criss-cross the paper to line the tin making sure the sheets are long enough to extend over the sides (you can use the paper to lift the fudge out of the tin once it has set).

๐ŸŽ„Place all the ingredients except the vanilla into a medium, heavy-based saucepan. Warm over a gentle heat until the Chelsea White Sugar has dissolved, about 10-15 minutes.

๐ŸŽ„Bring to a gentle boil and cook for about 10-15 minutes, until it reaches the soft ball stage (120ยฐC). Remove from the heat and add the vanilla.

๐ŸŽ„Cool for 5 minutes then beat using an electric mixer until the fudge is creamy and thick and has lost its gloss (approximately 10 minutes).

๐ŸŽ„Pour into the prepared tin and leave to cool, then refrigerate until set.

๐ŸŽ„Once set, use the paper to lift the fudge out of the tin and place it onto a chopping board, then cut it into small squares.


Recipe: Chelsea Sugar

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