Gingerbread Fudge


1 x 397g can condensed milk
150g brown sugar
75g butter
1tsp mixed spice
1tsp ground cinnamon
1tsp ground ginger


Place all ingredients in a large saucepan. Melt them over a medium heat stirring constantly until the sugar has dissolved.
Bring to the boil and keep stirring for about 10 minutes. Be extremely careful as the mixture will be very hot and might stick to the pan if you don’t stir it constantly.
To test if the fudge is ready, drop a tiny bit into a glass of ice cold water. It should form a little ball and drop to the bottom of the glass. Alternatively, the mixture should be 113C if you have a thermometer.
Take the saucepan off the heat and put aside to thicken.
Give it a good stir and transfer into a 20cm square baking tin lined with parchment paper. Smooth out the surface.
Leave to cool down at room temperature.
Cut the fudge into small squares or rectangles. Wrap in pieces of greaseproof parchment paper and place into gift bags.
The fudge will last for about 2 weeks if stored in the fridge.

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