Russian Fudge


47 people made this

This simple no-chocolate fudge recipe is what has been missing from your kitchen. It is quick and easy to make - is made in the microwave - and only takes 10-15 minutes to set. Don't knock it till you've tried it! Enjoy :)

ilovelovincookies Greater London, England, UK

Makes: 40 pieces of fudge

  • 2 1/2 cups caster sugar
  • 1/2 tin (200g) sweetened condensed milk
  • 125g butter, room temp and chopped into pieces
  • 1 teaspoon vanilla
  • 1/2 cup skim milk
  • 1 tablespoon golden syrup
  • 1 pinch salt

Preparation:20min  ›  Cook:16min  ›  Extra time:15min setting  ›  Ready in:51min 

  1. Place all ingredients in a large microwaveable bowl. Stir well, don't worry if the butter will not mix in yet.
  2. Line a slice tin or similar with cling film and grease the cling film. (This will make it a lot easier to take out once the fudge is cooled.)
  3. Place the bowl in microwave on high for 15-17 minutes, stirring every 3 minutes making sure all ingredients are binding together.
  4. Take out of microwave and stir slowly with a wooden spoon for 2 minutes. Pour the mixture into the greased tin and leave for five minutes.
  5. Slice the fudge into small pieces and leave to harden for another 5-10 minutes.


Eat within 4 days of making, do not freeze.

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Reviews (15)


Not sure what I did wrong but after 9 min in the microwave (in 3 min increments so I could stir) it overflowed in the bowl and now after 8 hours it still hasn't firmed up enough to cut . It does taste good but I can't cut it to enjoy. I'm wondering if the online converter I used for grams to oz was wrong. I hope that after 8 hours in the fridge I can cut it tomorrow morning. Any tips on what I could have done wrong? I've never used the microwave to make anything like this before. - 12 Sep 2011


I make Russian Fudge from my Edmonds Cookbook almost every week. I wanted something quick this time and thought i would give this a go! Nothing like Russian Fudge and made a HUGE mess in my microwave (Yes i used a large bowl!!!!) - 17 Jun 2012


This recipe is exactly what I was after! A hard almost crumbly texture that melts in your mouth, not the chewy creamy kind, it was perfection. I found I had to microwave it for a bit over 20 minutes, and then beat with a wooden spoon for about 6-7 minutes to get the right texture. Thanks for posting this great no hassle recipe! I will be making it again and again... - 22 Sep 2010

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