Russian Fudge isn’t originally from Russia but rather from England and Scotland.

It’s a chocolate-free toffee that obtains its fudgy, smooth texture from butter, condensed milk, and golden syrup. Tablet, a somewhat firmer, more sweet variant, does not have golden syrup. This form of Russian Fudge includes variants that reach as far as the Netherlands, which explains the name. Some cooks create a fairly basic Russian fudge, whereas others put in vodka, almonds, and aromatic extracts.

You never want to go back after making this microwave version of the famous Russian Fudge recipe – it’s so fast and tasty!

The recipe that I want to present to you today is Microwave Russian Fudge from Jo Seagar’s “Lip Smackin’ Fast Cookin’ Hunger Bustin’ Gr8 Tastin’ Cookbook“—a cookbook for beginners. I frequently use Jo Seagar’s recipes, particularly for baking. I believe I have four of her books, all of which I like reading. She offers wonderful ideas for gifty-kind treats like cookies, fudges, and chocolates, and I find myself depending heavily on her ideas throughout the holiday season!

This recipe, in general, is ideal for children since it uses the microwave, making it extremely impossible to burn the Fudge. I’ve thrown out numerous pots of Russian Fudge because it got stuck on the bottom and destroyed the entire batch, but this recipe easily avoids that.

Let’s get into it!

 

 

Ingredients

 

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  • 100g butter
  • 1cup sugar (white) 
  • 1can (400g) condensed sweetened milk
  • 1 tbsp golden syrup
  • 2 tsp vanilla extract
  • Spray a 20cm square cake tin with non-stick baking spray

 

Here’s how you will prepare Microwave Russian Fudge

 

  1. Because the Fudge gets high temperatures, you’ll need a big pyrex jug or microwave-safe bowl.
  2. In your microwave-safe bowl, put all the ingredients except for the vanilla and microwave for 1 min on high temp. 
  3. Stir, then cook for an additional minutes before stirring again. Continue and repeat for a total of ten minutes. (If you have a sugar thermometer, it should register 120 degrees Celsius.) 
  4. Fill a glass halfway with cold water to test without a thermometer. Once the drips form soft-balls in the cold water, the mixture is done; it should also seem darker and more caramel in color.
  5. Remove the bowl from the microwave with care and set it on a wooden board to protect the bench. 
  6. Pour in the vanilla extract. Then, using either an electric mixer or wooden spoon, beat the Fudge for 4 mins.
  7. The mixture ends up losing its luster and begins to thicken and solidify.
  8. Pour quickly into the prepared tin. When cold, cut into squares and leave aside to set and rest completely.

 

Preparing dough

 

Microwave Russian Fudge Variations:

 

For a different experience, you may want to try these fudge variations. I swear the kids will love this! 

 

  • Add nuts like macadamia or pecans, or raisins (1/2c added just before pouring into the tin)
  • Add 3 tbsp cocoa to sugar mix before cooking for a chocolate version
  • Add 3 tbsp coconut when adding vanilla
  • Add 2 tsp strawberry essence instead of vanilla

 

There is no greater way to enjoy this intensely sweet treat than with a cup of coffee.

And since a microwave is a must-have in every modern kitchen. Either you want to bake bread, reheat your food, thaw meat, or make your version of Russian Fudge, a microwave can do it all in minutes.

You may want to take a look at one of the best-seling microwaves today.

 

 

Fun Facts About Fudge: Fudge is a style of dessert that is often sweet, soft, and rich in flavor. It is produced by combining butter, milk, sugar and cooking it until it reaches the soft-ball state at 240 degrees Fahrenheit. The mixture is then beaten as it cools to get a creamy smooth consistency. This product is available in several flavors. It can also contain sweet fruit and nuts.

  • It is claimed that the recipe was “fudged” while someone was preparing caramel. The outcome was delectable, but the term persisted just as Fudge became more popular.
  • Another tale claims that a university instructor in Virginia taught how to make toffee when the temperature was not sufficient, leading to what everyone knows as Fudge.
  • Fudge was offered at 40 cents per pound at a small Baltimore grocery shop in 1886. It’s the first time fudge has been sold.
  • From October 23, 2010, Levack Northwest Fudge Manufacturer in Ontario, Canada produced the biggest block of Fudge, weighing at 5,760 lb.

And would you believe that there is also a national celebration about Fudge? First, there is National Nutty Fudge Day that is observed on May 12. Then, National Fudge Day is celebrated on June 16. Finally, this coming November 20 is the National Peanut Butter Fudge Day. 

 

Some Final Words

 

Since the Christmas season is coming soon, we have decided to feature this recipe for you. This very simple yet delicious microwave Russian fudge will surely give everyone a delightful feeling.

The combination of milk and butter that melts in your tongue will keep you coming back for more and make you realize how much time you have missed by not knowing something like this existed. We hope that you enjoyed doing this recipe with all the fun facts that we provided.

May this recipe satisfy your sweet tooth. Happy cooking!

Find out more recipes like this in our blog.

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