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Trills 65 weeks ago -- Russian Fudge

675 g (1.5 lbs.) Sugar
1/2 C milk
1/2 tin Sweetened Condensed Milk (397g net weight)
125 g (4 ozs) Butter
1/4 t Salt
1 T Golden Syrup (or light Karo)

Put sugar and milk into a saucepan mix thoroughly and slowly bring
to the boil, add condensed milk, butter, salt and golden syrup.

Boil 1/2 hour stirring constantly. Take off heat and beat until
thick (about 5 minutes). Pour into greased tins, mark and cut when
set. Vanilla and nuts may be added if desired.

Note: One reviewer commented that boiling for 30 minutes is unnecessarily long -- it only needs to be taken to the soft ball stage.

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1 of 4 people found the following review helpful:
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Eazi Pezi fudge, May 28, 2006 - 05:33 AM
Reviewer: Anonymous from New Zealand
This was a very delicous and easy recipe top\ make compared to the other fudge recipes i have tried to make!!!!

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Russian Fudge, June 25, 2005 - 03:14 AM
Reviewer: Anonymous from NZ
This recipe is similar to the Edmonds Cookery Book russian fudge recipe.

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25 of 28 people found the following review helpful:
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Best Fudge I've Made, April 14, 2004 - 11:20 PM
Reviewer: Jess from Wellington,New Zealand
This Fudge is delisious.It is as nice as some of the fudges I have brought.The only thing wrong with recipe is it doesn't need to be on the heat for half an hour.It only needs to be on there till soft ball stage.

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2 of 4 people found the following review helpful:
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ze perfect la fudge, January 26, 2006 - 12:18 AM
Reviewer: Christopher Forster from Queensland/Australia
This was the most beautiful fudge I have ever tasted in my whole life (even though it is the only one I have ever made, me being 12 years old) But it was really easy, tasted great, only kept it on the heat for twenty minutes to get to soft ball stage.

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