Ginger Fudge

Good Morning Folks, 
 
As Mr Riverside and I have friends/relatives we will be seeing over Christmas who are too polite to ask for anything/don’t need anything, we decided to spend some quality time in the kitchen together and make some hand made Christmas gifts that we can give to everyone. 
 
 
The first of our homemade Christmas gifts is this gorgeous ginger fudge with chocolate drizzle!
To make this slab of ginger fudge you will need:

Total Time: 2 hours

Number of servings: 6

See Detailed Nutrition Info on

Ingredients

    apparatus

  • A loaf tin
  • Greaseproof paper
  • A sugar thermometer
  • ingredients

  • 400g caster or granulated sugar
  • 150ml evaporated milk
  • 90ml semi skimmed milk
  • 75g unsalted butter
  • 1/4 tsp salt
  • 2 tsp liquid glucose
  • 4 balls of stem ginger from a jar, cut into small pieces.
  • 2tsp syrup from the jar

Method

  1. Line your loaf tin with greaseproof paper, you'll be in a rush later!
  2. In a large saucepan, heat the sugar, milks, butter, salt, glucose and syrup over a medium heat, stirring until the sugar has dissolved. Have you thermometer in at this point - so it's ready for later.
  3. Turn the heat up and bring to the boiling, keep stirring, reduce the heat one notch so it is on the edge of boiling/simmering and cook for 8-10 minutes until it reaches 116'c. It should be bubbling quite high and a glorious colour.
  4. Remove the pan from the heat and don't touch until the temperature reaches 110'c, at this point add your chopped ginger and beat with your wooden spoon for as long as you can (10 minutes) it's a good bingo wing blast! It should be thick but creamy with a slightly sugary texture. Tip it into the tin and leave to cool for as long as you can.

 

 
If you like you can melt some chocolate in the microwave and drizzle it over the bottom, the side that was facing the bottom of the tin, it’s flatter than the top!
 
Cut into chunks and bag like mine, these little bags are from Sainsbury’s and came with the ribbon!
 
Don’t give it all away . . .  it’s too good!

5 comments

    • riversidebaking says:

      Thanks! It’s basically just sugar so a pretty long time! I’m trying to remember how long I kept mine for last year, at least 10 days. Sweet stuff doesn’t last very long in my house 😉

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