How To Make Russian Fudge Food

HOW TO MAKE RUSSIAN FUDGE

Steps:

• Gather your materials. Making Russian fudge will requires you to first prepare the fudge mixture and then allowing the fudge batter to cool until it properly sets into fudge proper. In addition to your ingredients, you will also need: Baking dish (like a bread pan, 8½" x 4½") Cutting board Cutting knife Large stove top pot (or heavy bottomed saucepan) Measuring cups Metal whisk Thermometer (candy or probe) Wooden spoon
• Grease your baking dish with butter. Once your Russian fudge mixture has been prepared, you'll have to add it quickly to your baking dish before it firms and becomes difficult to work with. This is why you should grease your pan with unsalted butter before beginning to make your fudge batter. Salted butter should be avoided, as it is more likely to burn and impart some saltiness to the fudge. Forgetting to grease your pan might result in your fudge burning or getting stuck to your baking dish. The fudge batter also easily absorbs oil, leading to altered flavors and increased stickiness to the dish.
• Mix together the sugar and milk in your pot. Put your pot or saucepan on your stove and turn the burner to medium heat. Allow your pot to heat for a short while before adding the sugar and milk to it. Stir the milk and sugar constantly with your wooden spoon while heating the mixture until the sugar dissolves completely. A milky film should appear on top of the mixture when the two ingredients have combined.
• Lower heat and add more ingredients. Continue stirring your mixture regularly until you notice that the butter, which is one of the ingredients you'll be adding to your mixture, has melted. You'll also need to add to your sugar-milk mixture: Butter Condensed milk Salt Corn syrup (or golden syrup)
• Bring the mixture to a boil. Turn the heat of your stove-top to high and stir thoroughly and continuously. You'll want to pay special attention to the bottom of your pot or saucepan; you don't want your mixture to build up on the bottom of your cooking dish. This stage of your fudge mixture preparation can take anywhere from 5 to 30 minutes.
• Stir until you reach the soft-ball stage. The soft-ball stage is the temperature at which a sugar solution, when dropped into cold water, forms into soft, malleable balls. This can be measured with a probe or candy thermometer. 235°F (112.78°C) - 240°F (115.56°C) is the temperature range for the soft-ball stage.
• Turn off the heat of your stove and cool your mixture. At this point, your Russian fudge mixture should appear golden brown appearance. You'll want to wait about five minutes or so, until the mixture has thickened.

RUSSIAN FUDGE

Steps:

• Put sugar and milk into a saucepan.
• Heat gently, sitrring constantly until sugar dissolves.
• Add condensed milk, butter, salt and golden syrup. Stir until butter has melted.
• Bring to the boil and continue boiling until the soft ball stage, stirring occasionally to prevent burning. (Drop a little bit of the mixture to a cup of cold water, if the mixture forms a slight ball then is it done).
• Remove from heat. Cool slightly.
• Beat until thick.
• Pour into buttered tin.
• Mark into squares. Cut when cold.

CRUMBLY FUDGE

Steps:

• Line a 20cm square brownie tin with baking parchment. Put the butter, sugar, condensed milk and whole milk into a pan and heat gently for a few minutes until the butter is fully melted.
• Turn the heat up and simmer for 20-30 mins, stirring regularly to prevent the mixture sticking to the bottom of the pan, until thick and darker in colour.
• Remove from the heat and use an electric whisk to beat the mixture for 5 mins. Stir in the vanilla, then tip the mixture into the prepared tin. Level the top and leave to cool completely before cutting into small squares.

RUSSIAN CARAMELS

Steps:

• Melt butter in a large heavy based saucepan/pot.
• Add sugar and condensed milk.
• Bring to the boil and stir continuously for about an hour with a wooden spoon, on a medium to low heat (slow boil to a simmer).
• Told you that you need some elbow grease for this recipe.
• It is ready when it changes to a medium to deep brown in colour.
• Pour the mixture into a baking paper lined tin.
• I use a large roasting tin 9"x12" approximately.
• Place in fridge to set.
• Cut into small squares (it is very rich).
• The amount of squares you get depends on the size you cut it into.
• So my yield is an estimate.
• I store my caramels in the frige as I like them firm and chewy, otherwise they will soften (still delicious though).

GOLDEN SYRUP RUSSIAN FUDGE

Steps:

• Place all the ingredients except the vanilla, into a medium-heavy saucepan.
• Warm over a gentle heat until the sugar has dissolved.
• Bring to a gentle boil and cook for about 15 - 20 minutes stirring occasionally, 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 for about 4 minutes.
• Pour into a greased 20 cm cake pan.
• Allow to cold and harden.
• Enjoy!