Thursday 28 November 2013

Russian Fudge - Gluten Free

This is the perfect Christmas treat, wrapped up in cellophane with green and red ribbons, how perfect to receive! This is what i am planning to do with this fudge, some truffles. YUM


3 1/2 cups Chelsea White Sugar
125g butter
3 Tbsp Chelsea Golden Syrup
1/2 cup milk
1/2 tsp salt
200g sweetened condensed milk (half a standard tin)
2 tsp vanilla essence


Place all the ingredients except the vanilla, into a medium-heavy saucepan. Warm over a gentle heat until the sugar has dissolved about 10-15 mins. Bring to a gentle boil and cook for about 5-10 minutes, 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. Pour into a greased 20cm cake pan. Score the top and break into pieces when cold.

I decided to add green sprinkles to the top to make it more Christmasy, would have added red too but sadly didn't have any left. So serve with strawberries or red flowers if you want to make it look more like Chirstmas!

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