Monday, October 26, 2009

Oh Fudge!

Friends brought a tin of Russian Fudge around when they came for dinner the other night and it's presence is now dominating my every thought.
Even as I write this I can feel myself tilting subtly in the direction of the pantry like a plant growing towards the light. I put the Fudge in the cupboard out of sight because I thought if I couldn’t see it; it wouldn’t have any power over me. But Russian Fudge has its own gravitational pull and its addicting power cannot be underestimated. This stuff should come with a warning.
Eating doesn’t really describe my relationship with fudge, it’s more like I absorb it, and it takes me over, slowly dissolving on my tongue and permeating every taste bud, every nerve ending.
As the butter and sugar migrate into my nervous system I feel an almost drug like calm and I’m swept up in gentle waves of molten sugary bliss. Just as I’m about to slip into unconsciousness it fades, in an instant every molecule will have dissolved leaving me with the echo of the memory of sublime pleasure, and then the craving starts again, just one more little piece…Heaven help me, I think I need to join a group!

Edmonds Russian Fudge – make at your own risk!

I can’t take any credit for this recipe; it’s been around for donkey’s years. We make the one from the Edmonds book, so it may differ slightly from the one you grew up with, nevertheless full marks to whoever originally invented it.
Russian fudge has to be beaten well, we normally take turns with the beating otherwise the arm is likely to seize up. But it’s worth the effort. Mmmm

675 g sugar
½ cup milk
½ can sweetened condensed milk
125 g butter
¼ tsp salt
1 tbsp golden syrup

Place sugar and milk into a saucepan and bring to the boil, add condensed milk, butter, salt and golden syrup. Boil for around ½ an hour stirring frequently. Beat until thick, about 5 minutes. Pour into a shallow greased tin and cut when set.


  1. I promised my son that we could make russian fudge today and I have just written to a freiend in an email how addictive it is. Luckily I don't have the paitence to stand for half an hour boiling and mixing to make it very often.

  2. I only make it once a year. And then it sits on my hips for the rest of the year.
    It's my most asked for Christmas gift!

  3. Dear Sophie,
    Today I will attempt to make your Lemon Curd Krummeltorte using gluten free flour mix #2. Oh boy I hope this works... I am guessing I add baking powder to make it self raising??? Will let you know how I get on.

  4. we have been given a whole lot of venison mice. (I have never even tried venison before....) any ideas what to do with it??

  5. lol! Mice is meant to be mince!!!! we are not quite that destitute!! (thanks weza)

  6. fat free, sugar free Fudge? mmm idon't think so. Just one little piece then! Russian fudge is my husbands favourite but I hardly ever make it because I'm the one who ends up eating it. I can never stop at one piece.

  7. Venison is really lean and rich, it will make sublime burgers, or even a good pie, with mushrooms and red wine...Mmmm lucky you!
    I'm thinking venison burgers on toasted ciabattta with garlicy barbecued field mushrooms, rocket and a grating of parmesan cheese.

  8. yum! sounds like a winner!! Thankyou :)