Ginger and cherry fudge

The stem ginger and cherries make this fudge a deliciously appetizing treat, and great homemade seasonal gift!
Ingredients
Serves: 36
  • Easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    20 mins PT20M

Each serving typically contains

  • Energy 456kJ 108kcal 5%
  • Fat 1.0g 1%
  • Saturates 0.6g 3%
  • Sugars 23.6g 26%
  • Salt 0.06g 1%

of an adult's Reference Intake (RI)*
Energy per 100g: 1885kJ/445kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Heat the milks, sugar and butter in a large, non stick saucepan over a low heat, stirring until the sugar dissolves completely. Bring to the boil and simmer over a low heat for 10–15 minutes, stirring continuously and scraping the base of the pan, until a soft ball of fudge is formed when a little of the mixture is dropped into a jug of ice cold water.
  2. Remove from the heat and beat the fudge by hand until thick and grainy (about 10 minutes).
  3. Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.

Discussion Board

  • MrsK
    September 09, 2014
    This is fab fudge - goes down a treat.
  • Suze
    December 16, 2013
    Could someone tell me how long this fudge lasts for please?

    Carnation says:
    Hi Suze, this fudge will last for up to 3 weeks if stored in an airtight container.

Reviews

Ginger and cherry fudge is rated 5.0 out of 5 by 3.
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Rated 5 out of 5 by from Doubled, tastes great! I doubled the recipe, used evaporated milk instead of whole milk, shredded the fresh ginger instead of chopped. Because I doubled it and our high altitude it was about 45 minutes to reach the softball stage. But otherwise turned out fantastic. I also added some red food coloring, at the beginning but I don’t know if it made a difference , it actually looks chocolaty color, probably from the brown sugar.
Date published: 2017-12-19
Rated 5 out of 5 by from So moreish. Made this today and it has turned out better than I had hoped. Patience is the byword, don’t try to rush it. I followed the recipe to the letter and now have some gorgeous fudge, only problem is trying not to eat all before it has completely set.
Date published: 2018-03-25
Rated 5 out of 5 by from Fab fudge This is my go-to recipe. I love the fudge it makes and I've used the basic recipe to change flavours like a handful of dried blueberries, vanilla and stirred in honey all successfully. I heat it to 117 on a thermometer for perfect results every time.
Date published: 2018-09-15
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