holiday sweets: becka from bliss in a teacup

Tonight’s recipe is from the lovely Becka of Bliss in a Teacup. Her tweets about late night baking always make my mouth water!

I’m so excited that Becka was able to snatch a few moments from her busy days of blogging, creating things for her lovely shop and getting ready for a big move. Thanks Becka!

bliss in a teacup

Becka and a few of her lovely creations

Becka’s Recipe:
I’m not sure if this is a NZ thing? It’s not meant to be chewy like regular fudge, but still it’s amazing!

Russian Fudge
Ingredients
200g (13 tbsp) sweetened condensed milk
125g (8 tbsp) butter
2 tsp vanilla essence
3 tbsp golden syrup
1/2 c milk
3 1/2 c sugar

Method
Combine all ingredients except the vanilla into a heavy bottomed saucepan and heat over a gentle heat until the sugar has dissolved. Bring to the boil and cook for 15-20 min, stirring constantly. Once you have reached the soft ball stage (120 C/235-45 F or when you drop a small amount of mixture into cold water and it balls easily), remove from the heat and ad vanilla. Beat until the fudge is creamy and thick, and pour into a greased or paper lined pan. Pop it into the fridge to set!

My Version

Jessica's version, semi-sweet chocolate and sliced almonds

Variations
I sometimes like to add nuts (roasted pecans or almonds, chopped into large pieces), dark chocolate or both! Prepare your nuts or melted dark chocolate about 10 or 15min after you put the fudge in the fridge and either pour the chocolate or press the nuts into a layer on top of the not quite set fudge (it will stick together better this way than with already set fudge). Or, you can just mix the nuts in with the mixture. Yum!

xo
Becka

Click Here for a downloadable recipe card for this yummy treat!

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