Ginger and Cherry Fudge
Ginger and Cherry Fudge

Ginger and Cherry Fudge

Time
PREP: 20 mins
COOK: 20 MINS
Difficulty
Bit Tricky
serves
Serves: 36

The stem ginger and cherries make this fudge a deliciously appetizing treat, and great homemade seasonal gift!

Ginger and Cherry Fudge
This is my go-to recipe. I love the fudge it makes I heat it to 117 on a thermometer for perfect results every time.
MrsK 

Milk

150ml

Demerara sugar

450g

Butter

100g

Glacé cherries, halved

150g

Stem ginger, chopped

55g

You will also need…

20cm square tin lined with baking parchment

Step 1 of 3

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 cold water. 

Watch our quick video on how to make fudge on our ultimate fudge recipe page.

Step 2 of 3

Remove from the heat and beat the fudge by hand until thick and grainy (about 10 minutes).

Step 3 of 3

Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Ginger and Cherry Fudge is rated 5.0 out of 5 by 6.
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Rated 5 out of 5 by from Easy and delicious My first time making fudge and I can't believe how easy it was. A lot easy than baking cakes! Will definitely make it again with other flavours
Date published: 2020-03-07
Rated 5 out of 5 by from If I can make it, anyone can! So good. This was going to be my last ditch attempt at fudge. I tried three times previously (other recipes) and they all failed. This recipe was a winner. I added a teaspoon of salted caramel flavouring and sprinkled some sea salt flakes on top, WOW! This was amazing, my family have now come up with a whole load of flavour combos that they want me to try next. Currently waiting on coffee and walnut and the ginger and cherry to set right now.
Date published: 2019-08-18
Rated 5 out of 5 by from YUM. YUM. YUM. Can’t get enough of this delicious fudge. It’s just absolutely a m a z i n g !!
Date published: 2019-03-27
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
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 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
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