Russian Fudge

Lovely texture, crumbly and delicious. I stirred mine every two minutes and only cooked for 15 minutes, till the fudge was a nice dark caramel colour, but I have a fairly high wattage microwave, so it helps to adjust accordingly. I also line my tray with greased baking paper instead of cling wrap, then the pouring temp of the fudge wont matter so much.

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!!!!)

Leave the mixture for longer than 2 minutes before pouring it into the tray lined with cling wrap. If the mixture is too hot it will melt the cling wrap... It's a very sweet treat!

just as I remember from my childhood.... same flavour, same texture.... yum

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.

divine and sooo easy to make.

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...