When my sister and I were kids, we used to go to the Takapuna Flea Markets and 50 cents would buy us a small paper bag of russian fudge to share. It was buttery, sweet and melt-in-your-mouth delicious. I never knew russian fudge actually contained butter until I decided to make it this Christmas as an edible gift.
I used the classic Edmonds Cook Book recipe, but tried and true it may be, after over 24 hours, including some freezer time, it just wouldn’t set for me.
What to do with squishy russian fudge? Well, of course, there was always ice cream or sauce. But what about using it as a spread? A few ticks later, I devised a Plan B.
I cut out puff pastry shapes using cookie cutters, sprinkled with raw sugar, baked at 170°C for 10 minutes until just done, cooled for a bit, cut in half and filled with the still soft russian fudge.
Serve with coffee for Christmas afternoon treat or with Christmas breakfast.
This got approval from The Koala which means that the russian fudge won’t be going to waste.
Phew! That was a close one.
This post is in lieu of the weekly Monday Bunday post. But hey, it’s filled with bunny shapes so I think it passes.
Here are some WIP photos for good measure.