Ginger and Cherry Fudge
Ginger and Cherry Fudge

Ginger and Cherry Fudge

PREP: 20 mins
COOK: 20 MINS
Bit Tricky
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 

Carnation Condensed Milk
397g
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. 

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.

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