Recipe by French Tart
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!
Top Review by Sydney Mike
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]
- 325 g granulated sugar
- 150 ml evaporated milk
- 50 ml double cream (heavy cream)
- 60 g butter, cubed
- 1⁄4 teaspoon salt
- 3 balls stem ginger in syrup, drained and chopped
- 100 g dried cranberries
- 1 teaspoon vanilla extract
Directions See How It's Made
- Line a 20cm-square baking tin with non-stick baking parchment.
- 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.
- 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.
- 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.
- Allow the fudge to chill for at least 2 hours before cutting it into small squares.