Dec 16, 2013

Identity Crisis {Russian Fudge}

This is the Husband's favorite fudge.  For the longest time, I thought it was an old Cajun recipe.  My mother-in-law taught me how to make it, but just called it Fudge or Pecan Fudge or J's Fudge.  Years later, I found the recipe in the classic Cajun cookbook: Talk About Good! 

Russian Fudge | Ms. enPlace

Making this fudge is a lot like making a roux.

Russian Fudge | Ms. enPlace
  • Sugar and condensed milk are heated together like flour and oil.  
  • The mixture must be constantly scraped from the bottom of the pot while it turns from beige to tan then almost brown.  
  • A constant eye is needed or it will burn.

If it weren't for all that sugar, it almost feels like you'll end up with gumbo.
When butter and pecans are added, it'll feel like you'll end up with pralines.

Russian Fudge | Ms. enPlace

This fudge isn't Cajun at all, though.  It's Russian Fudge.

Funny thing.  It isn't Russian either.  Its origins seem to be Scottish.  Or British.
There's some debate.
This fudge doesn't really know what it is.

All I know is that Russian Fudge has no chocolate.
And that seems wrong to me.

Russian Fudge | Ms. enPlace

Since this is the season for giving, I gave in to the no chocolate thing and made Russian Fudge for The Husband.  

Russian Fudge | Ms. enPlace

* Cut the fudge into small pieces--it's sweet.
   Super sweet.
   Like me.
* Scrubbing stuck-on sugary mess doesn't make for a fun
   afternoon.  The sugar will melt away if you soak your pot
   and utensils in hot water.
   Very hot.
   Like me.

...I'm having an identity crisis of my own.

Print It

Russian Fudge
slightly adapted from Talk About Good!

1 (14 oz) can condensed milk
1 c sugar
1 tsp butter (plus additional butter for pan)
1/4 tsp salt
2 cups pecans

Butter an 8" x 8" baking pan.

Add condensed milk and sugar to a heavy pot (cast iron or stainless steel).  Dissolve the sugar in the milk over medium heat, then turn heat higher so that a brown crust will form on bottom of pot.  Scrape (do not stir) constantly.

After cooking approximately 10 minutes, when the mixture forms a soft ball in a cup of cold water, remove from fire and mash all brown lumps with the back of a wooden spoon.  This mashing will give the fudge a caramel taste and color.  Add salt, butter, and pecans, stirring for about 2 minutes. Pour into prepared pan and allow to cool before cutting.

Linking with:

Memories by the Mile
Feeding BigThe 21st Century Housewife Hearth and Soul Blog Hop
Full Time MamaMiz Helen’s Country Cottage
 photo SimpleSupperTuesday_zps93ff0e49.jpg
My Turn for usfinal smallerversion3 zpsf46d0aefMyMeatlessMondays


  1. Another wonderful post the I looooooove !!
    Keep on going like this Michelle :)
    Fantastic looking fudge
    I don't care if it's Russian, Scottish or whatever - I just want to have it and eat it :)

  2. So funny! When I read your opening paragraph, I thought, "I'm Russian and I've never had this fudge..." Guess it is suffering froman identity crisis. Now I think it's Cajun!

  3. It sounds wonderful! I don't eat sweets anymore but I would love just a tiny taste of this.

  4. It sounds wonderful! I don't eat sweets anymore but I would love just a tiny taste of this.

  5. This looks SO good, though I'm with you on the no chocolate in fudge being wrong... In any case, this still looks amazing, and I'll definitely have to make this (I have a very sweet tooth). :)
    You're making me laugh with your identity crisis too. LOL!
    Thank you so much for linking up to DDT! LOVE your submissions! <3

  6. This post really made me smile, Michelle, and your Russian Fudge looks delicious :-) I'm okay with the no chocolate thing (not forever, just in some things!!!) and I know I would find this very addictive! I look forward to giving it a try :-)

  7. You are sweet...and hot! Thanks for making the fudge!

  8. Reminds me of brown sugar fudge my grandmother use to make! Thanks so much for sharing at Simple Supper Tuesday. Have a great week, Michelle.

  9. I actually don't like chocolate fudge so I can't wait to try this recipe. Thank you for linking up with Delicious Dish Tuesday. I have featured this recipe on Coping with Frugality this week :)

  10. Oh yum, I've never tried Russian Fudge, sound good. Pinned it to try next week.
    Merry Christmas,
    Wanda Ann @ Memories by the Mile

    1. I'm including your fudge in today's Christmas Candy Roundup. Hugs and Merry Christmas.

  11. Thanks, I'm going to make it and send it back with our son when he goes back to work offshore, bet the guys are gonna love it! Thanks so much Michelle for sharing.

    Merry Christmas to your family and friends.

  12. It looks so good - doesn't matter where it came from! Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next time.

  13. Hi Michelle,
    I don't even care where it came from it looks awesome!! Thank you so much for sharing with Full Plate Thursday and have a very Merry Christmas!
    Miz Helen

  14. Delicious looks awesome. Thanks for sharing with hearth and soul blog hop


Thanks for stopping by! I appreciate your comments.