If you fancy a sugar hangover, look no further. This fudge is mouth-suckingly sweet and all the better for it. A firm Kiwi favourite, it is dense and rich, comprised largely of sugar, sweetened condensed milk and golden syrup.
I can’t get to the bottom of its name. In my travels through the internet, I was delighted to find Nigella acknowledges we call Russian Fudge in our little country, although she calls her version Vanilla Fudge.
This lovely Polish-authored food blog includes a recipe for Polish krówki, which translates as ‘little cows’ (how I love that!). Krówki is a sweet fudge very similar to our Russian fudge, and apparently Russia have a version too. New Zealand has a strong Polish connection, most famously through our post-World War II Polish refugee children. Could this explain it?
I won’t keep you all waiting while I trawl through the history of New Zealand confectionary in hope of an answer. Here is my preferred recipe for Russian fudge. The best tip I can give you is beat the fudge for as long as it takes in the final stage – it really is important for making it set.
- 200g butter
- 1 can condensed milk
- 3/4 cup milk
- 2 Tbspns golden syrup
- 4 cups sugar
- 1 tspn vanilla essence
Place everything except for the vanilla essence into a pot and bring to the boil, stirring constantly. Once it is boiling, keep stirring and let it boil for about 20 minutes, until a blob of fudge dropped in cold water can be formed into a squishy little ball.
Take off the heat, add the vanilla essence, and beat the fudge until it starts to thicken (I’m always into doing things by hand but I can really recommend an electric beater for this bit if you have one!)
Spread into a baking tin and leave to set for at least two hours.