Finally have won the battle with russian fudge and got a recipe that works and it’s so creamy its like peanut butter…
3 1/2 cups white sugar
3 Tbsp golden syrup
1/2 cup milk
1/2 tsp salt
200g sweetened condensed milk
2 tsp vanilla essence
Place all the ingredients except the vanilla, into a medium-heavy saucepan. Warm over a gentle heat until the sugar has dissolved about 10-15 mins. Bring to a gentle boil and cook for about 5-10 minutes, 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. Pour into a greased 20cm cake pan. Score the top and break into pieces when cold.
Credit: big thank you to Jo Seagar at Chelsea!