Once you have made this microwave variation on the classic Russian Fudge recipe you may never go back – so quick and delicious!
I have heard of this recipe floating around for many many years and had lots of lovely followers email it to me when I have asked for recipes to try. I have always worried when making russian fudge as I thought that I would need to use a thermometer or figure out this soft ball stage thing.
PLUS we have always had gas hobs so I have found that keeping the temp right on these compared to the recipes never quite worked out.
So all this has changed with this microwave version. The original recipe called for 10 minutes of cooking time, I found mine was done at closer to 8 as I have a super powerful microwave. You check it every 2 minutes so really easy to keep an eye on how it is coming along.
The hardest part of this was the 5 minutes beating! I used a strong wooden spoon but it is an arm workout for sure! I do know some people simply pop it in their food mixer so you can use this option too with a strong paddle. You want to beat it until it begins to lose its shine and becomes thickened.
This recipe makes enough for a loaf tin sized batch. It is nice to have fudge thick so I would recommend using one of those, or like I did and simply using half a square cake tin and folding up the baking paper to form a fake side (I used a tin to hold up the side – classy as!)
The result is a lovely smooth rich classic russian fudge. I was so pleased with the result, we cut it quite small after I took the photos as a little goes a long way!
If you love the idea of this Microwave version then please check out this delicious Caramel & White Chocolate Microwave Fudge
I look forward to hearing how you get on.
Onto the recipe, I hope you enjoy this version of Microwave Russian Fudge!
Microwave Russian Fudge
So easy to make, this Microwave Russian Fudge will become your go to recipe.
Ingredients
- 1 Cup White Sugar, 205 grams
- 100 g Butter
- 1/4 Cup Golden Syrup, 100 grams
- 400 g Tin Sweetened Condensed Milk
- 1 tsp Vanilla Essence
Instructions
- Prepare a loaf tin (or half a square cake tin) with baking paper, tip is to lightly spray tin with oil or water so paper sticks, and set aside.
- In a large microwave proof bowl add the sugar, butter, golden syrup and condensed milk
- Pop this bowl in the microwave uncovered for 10 minutes, checking every 2 minutes and stirring.
- The bowl will get hot so take care. The mixture will begin to boil and look split at times, its ok!
- At around 8 minutes you can check for the soft ball stage, simply dribble a small amount of mixture into a cold cup of water - if it immediately forms a soft ball it is ready.
- If not cook for remaining two minutes.
- Allow the mixture to cool on the bench for 2 minutes, then add the vanilla and beat with a strong wooden spoon for 5 minutes until the mixture begins to thicken and change colour. (A good arm workout!)
- Spoon the mixture into the prepared tin and spread to smooth
- Chill for at least an hour until it is firm. Slice and store in the fridge until serving.
So it is as easy as that! Such a delicious simple recipe, perfect for class parties, gifts or food stalls!
If you love this fudge check out my Caramel & White Chocolate Microwave Fudge!
Thank you so much for stopping by to check out this recipe. Please also follow me on Facebook or Instagram and you can be one of the first to receive my new recipes by subscribing via email in the link below. Your comments are always warmly welcomed and recipe suggestions too!
Happy Baking
Anna xox
Marie says
I love this recipe but of late I seem to only be able to make a solid hard fudge. What am I doing wrong. Cooking it too long? Not stirring it long enough at the end? Your help would be so appreciated I had wasting fudge lol
Ashlee Power says
I’m thinking of making this for my parents for Christmas but will have to do it a few days earlier when they aren’t home. does it need to stay in the fridge before serving or can it just stay in a cool place as if its in the fridge they will see it
justamumnz says
Room temperature should be fine.
Mary Lou Kulow says
What is golden syrup
Nancy Vogler says
I made your fudge this afternoon and your directions were perfectly spot on! The fudge turned out flawless! Thanks so much!
Charlotte Pearson says
My Daughter tried making this when I was on a run, she is 11 and a very good cook but was very distracted making this. She read the recipe wrong and didn’t read the microwave for 10 minutes bit properly and brunt it causing lots of smoke. Jumping straight into action, she got her big bro and fixed it, thankfully no one was hurt!
The kitchen was filled with smoke making them wear gas masks, all was fine but I’m still trying to teach her about how quick sugar and butter burns. Look Anna, she loves your recipes and will always make them and be happy!?
justamumnz says
Oh no! Yikes! Sounds like lots of good lessons learnt that day, I am so pleased neither of them were hurt as it is a very hot mixture.
mimi says
Excellent, thank you! Similar vibe to See’s Candy butterscotch squares. I’ve made a different version of this fudge (with half-can condensed milk but more sugar) and like this recipe even better! Less apt to spill over & a little less grainy. Separated mixture before pouring, adding lots of chopped toasted walnuts and maple flavor to half.
Lee says
Just tried the recipe and that also happened to me. I scraped it back into a pot and bought it gently to a boil then put it back in the fridge to set and it came out perfect. Phew!
Devon says
I tried this. And it all was working well but it’s been in the fridge for 5 hours now and has a sticky consistency. How
Do I fix that?
justamumnz says
If it’s not grainy in texture but not setting it’s due to it not hearing enough in the early stages. Apparently you can reheat it by adding water but I have not tried it sorry. Google it and let me know how it goes.
Steff says
I accidentally added the vanilla in with everything else at the start… will it still work??
justamumnz says
How did it go?
Sean Winch says
Brilliant! I’ve made it 3 times now, each one perfect. When you say “chill”, do you mean outside or inside the fridge?
justamumnz says
On the bench is ok initially, before slicing. Then in the fridge, but either ok.
Lesley Prescott says
Will comment in the morning going to make it then. Looks great Thanks for sharing
Erin says
Fabulous, easy to make. Sometimes I even share pieces?
justamumnz says
Ha ha just one or two
Corrine says
Wow Anna, this looks *so* good, and the fact that it can be made in the microwave is pure genius!