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A delicious Caramel Fudge, made with butter, golden syrup and sweetened condensed milk. This fudge is also known as Russian Fudge and is perfect for gift giving!
Ohhhhh this stuff is so GOOD! This is caramel fudge recipe is one I’ve been making for years for family and friends. I grew up with it in New Zealand and have continued making it here in the United States.
I love this recipe so much, I actually make a couple of batches, just so I have lots of fudge for everyone who tries it… and wants more (or wants to take some home).
A great edible gift for Christmas or a yummy hostess gift, anyone receiving this will be delighted, I like to make double and triple batches for this very reason.
A word of warning: make sure you have people to give this to. If you have this in your house, you will devour it. All of it.
Want more sweet treats? Try these mini baked donuts, or this saltine toffee!
Kylee’s Notes:
Caramel Fudge involves a few key ingredients, one of them being golden syrup – which is a thick syrup with a very distinctive buttery taste. It’s made by evaporating sugar cane until it thickens and has a rich, toasty and very distinct flavor.
You CAN substitute golden syrup with other things, but it won’t be the same. It’s totally worth hunting it down!
The other key ingredient is sweetened condensed milk, which is easily found in grocery stores.
It’s a very rich, caramel-y, creamy fudge that doesn’t last very long. Mainly because I have to give so much of it away to friends!
Ingredients in Russian Fudge:
Full, printable recipe below – just scroll down to the recipe card!
- Sugar
- Milk
- Sweetened Condensed Milk
- Golden Syrup
- Butter
- Salt
How to make Caramel Fudge:
Full, printable recipe below – just scroll down to the recipe card!
- Butter or line an 8×8 baking pan with parchment paper.
- Mix the sugar and milk, and heat until sugar dissolves.
- Add condensed milk, butter, salt, and golden syrup. Stir until butter has melted.
- Bring to a boil, and stir constantly to ensure that it doesn’t burn (don’t worry if little specks of brown occur, just keep stirring!!)
- Use a good quality thermometer, you need to boil the fudge until it hits “soft ball stage”, or 240 degrees F.
- Remove from the heat, let it cool a few minutes, then using an electric hand mixer, beat until smooth, and thick.
- Pour into a buttered (and lined) tin, and allow to cool 5 more minutes before marking into squares.
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Caramel Fudge (Russian Fudge)
Ingredients
- 3 cups granulated white sugar
- 1/2 cup milk
- 1/2 cup sweetened condensed milk
- 4 1/2 ounces butter
- 1/8 tsp salt
- 1 Tbs golden syrup
Instructions
- Generously butter an 8×8 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.
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Renee says
I made this recipe but it was really pale. Is 1 tablespoon enough golden syrup?
Kylee says
Yes, 1 Tbs of golden syrup is enough. The color will deepen as you cook the fudge on the stovetop. It basically caramelizes the sugar which turns it the deeper, golden brown color.
Caitlin says
This recipe is exactly what I was looking for! A nostalgic, traditional hard fudge to take me back to my childhood. Melt-in-the-mouth texture. Thank you so much!
Some tips:
– It took forever for my sugar to dissolve (20+ minutes). Eventually I added 1/4 cup water and added the other ingredients at it dissolved.
– definitely use a candy thermometer. I would’ve been lost without mine.
– stirring throughout as the recipe suggests was completely fine (despite what many fudge tips online say)
Katya d'Entremont says
Just made this today, turned out perfectly. Set beautifully and melts in your mouth just like the old fashioned fudge I enjoyed as a kid!
Bella says
Amazing every time !
Faye Vance says
can pecans or nuts be added to recipe?
Kylee says
Absolutely! I’d fold them in right before you pour into the baking dish/tin.
Jenny says
Do you use salted or unsalted butter?
Kylee says
Salted, because I’m way to lazy to own different kinds of butter. Use what you have – it’ll be wonderful!
Bea says
WOW, I’m intrigued! Never heard of this fidge. I can’t wait to try it. I make fudge every year for Christmas baskets. Usually I know who likes what flavor. This will be a beautiful surprise!
Karin says
Can I double the recipe?? I’m going to need a lot!
Kylee says
Absolutely!
Norma says
This looks yummy but I’m still confused with the “golden syrup”. Not sure just what it is or where I can buy it. Any suggestions??? Thanks – can’t wait to try this. Making lots of fudge recipes for Christmas this year!
Kylee says
Golden syrup can be found in most grocery stores – I find mine in international aisle (made by Lyle’s). You can get it on Amazon too!
Danielle Wolter says
I’m pretty worried that even if I make this for gifts, those people will not be receiving gifts this year…I’ll eat them LOL! I’ve never used golden syrup before, I feel the need to hunt it down and experiment.