One of the few things I haven't mastered over my many years as a chef is the art of making good fudge. I freely confess, therefore, that this fail safe recipe was perfected not by me, but by Carnation's very own domestic goddess. She always makes me look good, believe me.
- 397g can Carnation Condensed Milk
- 150ml (½pt) milk
- 450g (1lb) demerara sugar
- 100g (3½oz) butter
- 150g (5oz) glacé cherries, halved
- 55g (2oz) stem ginger, chopped
- You will also need a greased and base lined 20cm (8) square cake tin
- 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 ice cold water.
- Remove from the heat and beat the fudge by hand until thick and grainy (about 10 minutes).
- Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.