One of the few things I haven't mastered over my many years as a chef is an 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.
- 397 g Carnation Condensed Milk
- 150 ml milk
- 450 g demerara sugar
- 100 g butter
- 150 g glacé cherries, halved
- 55 g stem ginger, chopped
- you will also need a 20cm (8") spring-form cake tin greased and base lined with baking parchment
- Heat both kinds of milk, sugar and butter in a large, non-stick saucepan over low heat, stirring until the sugar dissolves completely.
- Bring to the boil and simmer over 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.
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