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.
Ingredients
- 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
Instructions
- 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.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Ginger and Cherry Fudge
Amount per Serving
Calories
692
% Daily Value*
Fat
14
g
22
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Cholesterol
37
mg
12
%
Sodium
222
mg
10
%
Potassium
101
mg
3
%
Carbohydrates
137
g
46
%
Fiber
1
g
4
%
Sugar
128
g
142
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
