Microwave Russian Fudge
Rich, creamy Russian Fudge with buttery caramel flavor, made right in the microwave. A quick temperature check takes out the guesswork and helps the fudge set with that classic firm-but-creamy texture.
Equipment
- 2.5 Quart Microwave-Safe Bowl
- 7x11" Baking Dish
- Parchment paper
Ingredients
- 1 stick salted butter (cut into 1-inch pieces)
- 2 ½ cups white sugar
- 1 cup brown sugar
- 7 oz sweetened condensed milk
- 2 tablespoons golden syrup*
- ½ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Melt the butter. Add butter to a large microwave-safe bowl. Microwave in 30-second increments until completely melted.
- Add the remaining ingredients except vanilla. Stir in white sugar, brown sugar, sweetened condensed milk, golden syrup, and whole milk. Mix well.
- Microwave. Microwave the mixture for 4 minutes. Carefully remove the bowl and stir thoroughly, scraping the sides and bottom.
- Microwave again. Return the bowl to the microwave for another 4 minutes.
- Check the temperature. Carefully stir the mixture, then check with a digital thermometer. It should reach at least 235°F. If it hasn't, microwave in 30-second increments, stirring and checking the temperature after each one, until it reaches 235°F.
- Cool briefly. Let the mixture cool for 1-2 minutes.
- Beat the fudge. Add vanilla extract. Using a hand mixer, beat for 3-4 minutes, until the mixture thickens slightly and starts to lose its glossy look.
- Transfer to the pan. Immediately spread the fudge into a greased or parchment-lined 7x11" baking dish.
- Cool and cut. Let the fudge cool completely, at least 1 hour, before cutting into small squares.
Notes
- Microwave wattage matters. This recipe was tested in a 950-watt microwave. A more powerful microwave may cook the fudge faster, while a lower-powered microwave may need additional time.
- Watch the temperature, not just the clock. The fudge should reach at least 235°F before beating. If it doesn't get hot enough, it may stay too soft.
- Use a large bowl. The mixture gets very hot and can bubble up during cooking. A bowl around 2.5 quarts or larger works well.
- Be careful. Cooked sugar gets extremely hot. Use oven mitts when handling the bowl and keep children away while the mixture is hot.
- Don't overbeat. Stop once the fudge has thickened and is beginning to lose its shine. Beating too long can make it dry or crumbly.
- Golden syrup: I use Golden Eagle Syrup in this recipe. Traditional golden syrup, such as Lyle's, can also be used.
- Store cooled fudge in an airtight container at cool room temperature or in the refrigerator. Separate layers with parchment or wax paper.
Nutrition Facts
Calories: 181kcalCarbohydrates: 43gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 4mgSodium: 20mgPotassium: 61mgSugar: 43gVitamin A: 38IUVitamin C: 0.3mgCalcium: 45mgIron: 0.1mg
