Microwave Russian fudge is a creamy, caramel-like milk fudge made with condensed milk, butter, brown sugar, and golden syrup, then beaten until it sets with a smooth, soft bite. It is especially associated with New Zealand baking; despite its name, that does not establish a Russian origin, and family versions vary in sweetness and texture.
Ingredients
- 1 can (14 oz / 397 g) sweetened condensed milk
- ½ cup (113 g) unsalted butter, cut into small pieces
- 2 cups (400 g) packed light brown sugar
- 2 tablespoons (40 g) golden syrup
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (1.5 g) fine salt
Instructions
- Prepare the pan and ingredients. Line an 8-inch (20 cm) square pan with baking parchment, leaving enough overhang to lift the fudge out later. Lightly butter the parchment or use a little neutral oil so the slab releases cleanly. Measure the ingredients before starting, and use a large, deep microwave-safe bowl with at least three times the mixture’s starting volume; the sugar mixture bubbles up as it heats.
- Combine the base. Put the condensed milk, butter, brown sugar, golden syrup, and salt in the bowl. Stir until the sugar is moistened and there are no dry pockets. The butter may remain in pieces at this point. Do not use a small bowl, and do not cover it tightly: steam needs a way to escape, and the mixture needs room to rise.
- Heat in short bursts. Microwave on high for 2 minutes, then carefully remove the bowl using oven mitts and stir thoroughly, scraping the bottom and sides. Continue heating in 1-minute bursts, stirring well after each one. Plan on about 8–10 minutes of total microwave time in a 1,000–1,200-watt microwave, but use the texture and temperature rather than the clock alone. The mixture should bubble actively and become glossy and thick.
- Check the candy stage. After stirring, measure the temperature in the middle of the mixture with a candy thermometer or a quick-read thermometer that is suitable for hot syrup. Aim for 236–240°F (113–116°C), the soft-ball stage. If it is below that range, microwave for another 30–60 seconds and stir again before checking. Microwave ovens vary, and a thermometer reading taken without stirring can be misleading because the mixture heats unevenly. Handle the bowl and syrup carefully; both can cause serious burns.
- Beat until thick and matte. Stir in the vanilla. Let the bubbling settle for about 1 minute, then beat the mixture firmly with a sturdy wooden spoon or heat-safe spatula for 2–4 minutes. It will gradually lose some gloss, thicken, and leave a trail that stays visible for a moment when you drag the spoon through it. Stop once it is thick but still pourable. If you beat until it becomes stiff in the bowl, it may be difficult to spread and can set crumbly.
- Spread and set. Scrape the fudge into the prepared pan and press it into an even layer with the spatula. Work promptly because it firms as it cools. Leave the pan undisturbed at room temperature for 2 hours, or until the center is fully set. Lift the slab out using the parchment, then cut it into 36 small squares with a sharp knife. For cleaner edges, wipe the blade between cuts.
Tips
- Choose the right bowl. A deep, generously sized microwave-safe glass or ceramic bowl helps prevent bubbling syrup from spilling over. Avoid metal bowls, and do not reach into the bowl or touch the mixture while it is hot.
- Stir and measure consistently. Scrape the base and sides at every interval so hot spots are mixed back in. Stir before taking a temperature reading, and put the thermometer tip in the mixture without letting it rest against the bowl.
- Golden syrup has a purpose. It helps keep the sugar mixture smooth and adds a gentle caramel note. Light corn syrup is a practical substitute in the same quantity; it can make the flavor a little less distinctive. Maple syrup is thinner and tastes different, so it is not a direct one-for-one choice for reliable candy texture.
- Do not rush the beating or setting. Beating helps create the characteristic creamy texture, while cutting before the center is set can make the pieces slump. If the mixture seems loose, give it the full setting time before deciding it has failed.
Serving Suggestions
Serve the fudge in small squares because it is rich and sweet. A plate of pieces is at home with tea or coffee, and the squares also work as part of a dessert spread alongside fresh berries, sliced pears, or plain shortbread. The fruit and unsweetened biscuits offer a less-sweet contrast without competing with the fudge’s buttery caramel flavor.
For a neat presentation, cut the slab into even portions and arrange them in paper candy cups or on a small platter. If you are adding it to a lunch box or taking it to a gathering, pack the pieces in a single layer or separate layers with parchment so they do not stick together. Let refrigerated fudge sit at room temperature for 10–15 minutes before serving for a softer bite; do not leave the whole batch out for an extended period.
Variations
Walnut or pecan fudge: Fold in ½ cup (55 g) of finely chopped toasted walnuts or pecans after beating, just before spreading the mixture in the pan. Toasting deepens their flavor, but allow the nuts to cool first so they do not add excess heat to the fudge. Chopped nuts make the pieces less smooth and can make them a little harder to cut.
Chocolate version: Stir 2 tablespoons (10 g) unsweetened cocoa powder into the brown sugar before adding the wet ingredients. Cocoa makes the flavor more chocolatey and slightly less sweet-tasting, though the fudge remains a rich candy. Avoid adding a large amount of melted chocolate, which changes the balance of liquid and fat and can affect how the mixture sets.
Vanilla and salt finish: Use 1½ teaspoons (7.5 ml) vanilla instead of 1 teaspoon, or sprinkle a small pinch of flaky salt over the surface just after spreading. The extra vanilla rounds out the caramel notes, while the salt gives a pleasant contrast. Keep the salt light; a thick layer can overwhelm the sweetness.
Golden syrup substitute: If golden syrup is unavailable, use 2 tablespoons (40 g) light corn syrup. This is the most practical substitute for the recipe’s texture, although the flavor will be more neutral. Light treacle can give a deeper, darker taste, but it is stronger, so use 1 tablespoon (20 g) treacle plus 1 tablespoon (20 g) corn syrup rather than replacing all the syrup with treacle.
Storage and Reheating
Because this fudge contains dairy, refrigerate it within 2 hours of making or serving. Once completely cool, place it in an airtight container with parchment between layers and refrigerate for 3–4 days. The refrigerator keeps the pieces firm; condensation can make the surface tacky, so avoid repeatedly opening the container while the fudge is cold.
For longer storage, freeze the squares in a freezer-safe airtight container, separated with parchment, for up to 2 months for best quality. Thaw the amount you need in the refrigerator, then let it stand at room temperature for 10–15 minutes before eating. Fudge does not need reheating, and microwaving can melt the butter and make the pieces greasy or too soft. If a square is simply too firm from the refrigerator, warming it briefly in your hand or letting it sit on a plate is enough.
Frequently Asked Questions
Why did my microwave Russian fudge turn grainy?
Graininess often means sugar crystals formed, or the mixture was not stirred evenly as it heated. Stir thoroughly after every burst, scraping the bowl, and avoid splashing sugary mixture onto the cooler sides of the bowl and then stirring it back in. Beating after cooking also matters: beat until the mixture thickens and loses some gloss, but stop before it becomes stiff. A thermometer helps you avoid overcooking, which can also make fudge dry or crumbly.
Can I make this without a candy thermometer?
A thermometer is the clearest way to judge the soft-ball stage, especially because microwave wattage and bowl shape affect heating. You can use the cold-water test as a backup: drop a little of the hot mixture into a cup of cold water, then see whether it gathers into a soft ball that flattens when lifted. The syrup is extremely hot, so use a spoon and do not touch it until it has cooled. If it dissolves into the water, cook the mixture longer; if it forms a firm, hard ball, it has gone too far.
How do I adjust the recipe for a lower-wattage microwave?
Keep the same ingredients and use the same short bursts, but expect the cooking stage to take longer than the estimate for a 1,000–1,200-watt oven. Stir after every minute rather than increasing the burst length to compensate. Start checking the temperature once the mixture has bubbled and thickened, and continue in 30–60-second bursts until it reaches 236–240°F (113–116°C). The final temperature, not a fixed number of minutes, determines when to stop.
Can I double the recipe?
It is better to make two separate batches. A doubled volume can rise higher than a household microwave-safe bowl can safely contain, takes longer to heat evenly, and is harder to stir and beat before it starts setting. A single batch fits an 8-inch (20 cm) square pan and gives predictable pieces. If you make a second batch, clean and dry the bowl first so old sugar crystals do not affect the next one.
Can I use evaporated milk instead of condensed milk?
No. Sweetened condensed milk is already concentrated and contains sugar, while evaporated milk is unsweetened and much thinner. Swapping them changes both the moisture and sugar balance, so the fudge may not reach the same texture or set properly. Use the full amount of sweetened condensed milk listed, and do not use a low-fat or unsweetened substitute unless the recipe is reformulated specifically for it.
What if the fudge is still soft after two hours?
First check whether the center is simply warmer than the edges; a deep pan or cool room can make setting take longer. Give it another 30–60 minutes at room temperature before cutting. If it remains very soft, the mixture may not have reached the soft-ball temperature before it was poured. Chill it briefly to make cutting easier, but chilling cannot correct an undercooked candy mixture, so the pieces may still be softer than intended.
Related
- South African Russian Sausage with Tomato Relish
- Traditional Russian Food for Thanksgiving: Roast Goose
- Russian Soup Recipes: Make a Hearty Beet Borscht
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).