Toni Street's favourite Christmas Russian Fudge recipe

The best thing at Christmas, in my opinion, is a really, really good recipe for Russian Fudge. This Chelsea Sugar Russian Fudge recipe is tried and tested, I've made it recently, and you can make three or four batches of this at a time.

It goes a very long way and when you're gifting it, two or three pieces of Russian fudge feel like a real treat! (Just make sure you remember to put some aside for yourself!)

Ingredients:

🎄 3 1/2 cups white sugar
🎄 200g sweetened condensed milk
🎄 125g Butter
🎄 1/2 cup milk
🎄 3 Tbsp golden syrup
🎄 1/2 tsp salt
🎄 2 tsp vanilla essence

Method:

🎄Grease a 20cm cake tin. Cut two sheets of baking paper the width of the tin, criss-cross the paper to line the tin making sure the sheets are long enough to extend over the sides (you can use the paper to lift the fudge out of the tin once it has set).

🎄Place all the ingredients except the vanilla into a medium, heavy-based saucepan. Warm over a gentle heat until the Chelsea White Sugar has dissolved, about 10-15 minutes.

🎄Bring to a gentle boil and cook for about 10-15 minutes, until it reaches the soft ball stage (120°C). Remove from the heat and add the vanilla.

🎄Cool for 5 minutes then beat using an electric mixer until the fudge is creamy and thick and has lost its gloss (approximately 10 minutes).

🎄Pour into the prepared tin and leave to cool, then refrigerate until set.

🎄Once set, use the paper to lift the fudge out of the tin and place it onto a chopping board, then cut it into small squares.

Recipe: Chelsea Sugar