Russian Fudge

Russian Fudge

This recipe is for a fairly large amount of fudge.

4 cups white sugar
3oz butter
4 tablespoons water
1 teaspoon pure vanilla
2 tins Classic condensed milk.

When making fudge a very heavy bottom saucepan is needed.
Put the butter firstly into the saucepan at a very low heat and swirl it around at the base of the saucepan.

Add all the other ingredients after about a minute stir a couple of times.
Keeping an eye on it, wait until it turns a very light tan, take it off the boil, and begin beating until it thickens enough to set in a pre-buttered pan.
This recipe can be halved. Also at the last beating - if desired add cashew nuts, raisins, or other nuts.

  
 

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Auckland, New Zealand

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