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    You are in: Home / Recipes / Jewel Studded Holiday Fudge With Ginger and Cranberries Recipe
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    Jewel Studded Holiday Fudge With Ginger and Cranberries

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    French Tart's Note:

    A delectable holiday fudge, which is the ultimate treat for anyone with a sweet tooth. This buttery, crumbly fudge is enhanced and made more festive by studding it with rich, jewel-like fruit. If you do not have stem ginger handy, you can use crystallised ginger or glace ginger instead. Making fudge the proper way involves using a sugar, jam or candy thermometer - or you can use the "soft ball" method if you do not have a suitable thermometer. Drop a small spoonful of the fudge into cold water, if it forms a malleable soft ball, the setting temperature has been reached. If you plan to make this fudge for gifts or to sell, pack the squares into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates!

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    Ingredients:

    Yield:

    squares ...

    Units: US | Metric

    Directions:

    1. 1
      Line a 20cm-square baking tin with non-stick baking parchment.
    2. 2
      Combine the sugar, evaporated milk, cream, butter and salt in a heavy-based pan. Slowly bring to a rolling boil: the mixture should be bubbling briskly. Reduce the heat and simmer for 15-20 minutes, stirring constantly, until the mixture reaches the soft-ball stage (115°C on a sugar thermometer), which is when a little of the mixture, dropped into a jug of cold water, forms a ball that is soft when pinched.
    3. 3
      Remove the pan from the heat and beat the mixture vigorously with a whisk for 3-5 minutes - the fudge should lose its gloss and begin to look grainy.
    4. 4
      Stir in the ginger pieces, cranberries and vanilla extract, then pour the mixture into the lined tin. Leave to cool, then transfer to the fridge.
    5. 5
      Allow the fudge to chill for at least 2 hours before cutting it into small squares.

    Ratings & Reviews:

    • on August 22, 2011

      55

      Candy goes well any time of year in my book, & this recipe makes some that is so very tasty! Loved the combo of ginger & cranberry & really appreciated the looks of this great treat! You recipe, not surprisingly, is a great keeper! Thanks for sharing it! [Made & reviewed in Zaar Cookbook Tag]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Jewel Studded Holiday Fudge With Ginger and Cranberries

    Serving Size: 1 (702 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 44.7
     
    Calories from Fat 35
    79%
    Total Fat 3.9 g
    6%
    Saturated Fat 2.4 g
    12%
    Cholesterol 12.2 mg
    4%
    Sodium 59.9 mg
    2%
    Total Carbohydrate 1.7 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.4 g
    1%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    ginger in syrup

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

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