Russian fondant, a non-chocolate fudge, originated in Scotland and England and relies on sweetened condensed milk, butter, and golden brown syrup for its texture. It can be flavored with liqueur, nuts, and extracts. The basic recipe includes butter, sweetened condensed milk, regular milk, granulated sugar, golden syrup, and vanilla extract. Optional additions include brandy, whiskey, rum, and various flavors of extract and nuts.
Russian fondant isn’t Russian at all, but originated in Scotland and England. It’s a non-chocolate fudge that relies mostly on sweetened condensed milk, butter, and golden brown syrup to achieve its smooth, fuzzy texture. A slightly harder, sugarier version — called a tablet — omits the golden syrup. This version of Russian fudge has variations as far north as the Netherlands, which may be how this fudge got its name. Some cooks make a very simple version of Russian fudge, while others include liqueur, nuts, and flavored extracts.
The flavoring in Russian fudge is typically golden syrup. True to its name, this honey-coloured sweetener is simply a paler version of the popular UK treat known as molasses. The dark-colored molasses isn’t filtered, leaving it with a deeper, slightly sharper flavor. Some bakers prefer golden syrup because it’s light and sugary with no bitter aftertaste. Manufacturers make this by mixing the acids with raw sugar and then straining the mixture to refine it and make it very pale.
Butter and sweetened condensed milk give Russian fudge its thick but pliable texture. Recipes generally call for about 1 part butter, sweetened condensed milk, and regular milk. Most recipes recommend whole milk, but cooks can use milk that contains only 1 percent milk fat. Skim milk is generally too thin to help the fudge come together properly, however, and can make for a relatively sticky confection.
Recipes also usually call for about 6 parts granulated sugar, 1/8 golden syrup, and a capful of vanilla extract. The milk and sugar are typically heated together over medium-low heat and stirred constantly until the sugar dissolves. Subsequently, butter, syrup, extract and both types of milk are added. As the cook stirs, the mixture should become very thick, like gravy or melted ice cream. Once thick, the Russian fondant is ready to pour into a cake pan or brownie box. Chilling the candy overnight typically produces a thick fudge that holds its shape easily.
This is just the basic recipe for Russian fudge. Many cooks also add about 1/8 of brandy, whiskey or rum in various flavors. Mild flavors, like apple, pear, and peach, often work well in this recipe. People can also substitute the vanilla flavor for any other flavor they like, from orange and raspberry to cinnamon. Walnuts can also be a tasty addition to Russian fudge. Chopped, toasted almonds and walnuts are both popular, as are pecans and macadamia nuts.
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