Caramel Fudge (aka Russian Fudge) (2024)

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A delicious Caramel Fudge, made with butter, golden syrup and sweetened condensed milk. This fudge is also known as Russian Fudge and is perfect for gift giving!

Ohhhhh this stuff is so GOOD! This is caramel fudge recipe is one I’ve been making for years for family and friends. I grew up with it in New Zealand and have continued making it here in the United States.

I love this recipe so much, I actually make a couple of batches, just so I have lots of fudge for everyone who tries it… and wants more (or wants to take some home).

A great edible gift for Christmas or a yummy hostess gift, anyone receiving this will be delighted,I like to make double and triple batches for this very reason.

A word of warning: make sure you have people to give this to. If you have this in your house, you will devour it. All of it.

Want more sweet treats? Try homemade caramel corn, mini baked donuts, or this saltine toffee!

Kylee’s Notes:

Caramel Fudge involves a few key ingredients, one of them being golden syrup – which is a thick syrup with a very distinctive buttery taste. It’s made by evaporating sugar cane until it thickens and has a rich, toasty and very distinct flavor.

You CAN substitute golden syrup with other things, but it won’t be the same. It’s totally worth hunting it down!

The other key ingredient is sweetened condensed milk, which is easily found in grocery stores.

It’s a very rich, caramel-y, creamy fudge that doesn’t last very long. Mainly because I have to give so much of it away to friends!

Ingredients in Russian Fudge:

Full, printable recipe below – just scroll down to the recipe card!

• Sugar
• Milk
• Sweetened Condensed Milk
• Golden Syrup
• Butter
• Salt

How to make Caramel Fudge:

Full, printable recipe below – just scroll down to the recipe card!

1. Butter or line an 8×8 baking pan with parchment paper.
2. Mix the sugar and milk, and heat until sugar dissolves.
3. Add condensed milk, butter, salt, and golden syrup. Stir until butter has melted.
4. Bring to a boil, and stir constantly to ensure that it doesn’t burn (don’t worry if little specks of brown occur, just keep stirring!!)
5. Use a good quality thermometer, you need to boil the fudge until it hits “soft ball stage”, or 240 degrees F.
6. Remove from the heat, let it cool a few minutes, then using an electric hand mixer, beat until smooth, and thick.
7. Pour into a buttered (and lined) tin, and allow to cool 5 more minutes before marking into squares.

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