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Waitrose

Stem Ginger and Cranberry Fudge

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.

Preparation time:
10 minutes
Cooking time:
20 minutes to 25 minutes
Total time:
30 minutes to 35 minutes 35 minutes

Ingredients

  • 325g granulated sugar
  • 150ml evaporated milk
  • 50ml double cream
  • 60g butter, cubed
  • ¼ tsp salt
  • 3 balls stem ginger in syrup, drained and chopped
  • 100g dried cranberries
  • 1 tsp vanilla extract

Method

  1. 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.
  2. 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.
  3. 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, cranberries and vanilla extract, then pour the mixture into the lined tin. Leave to cool, then transfer to the fridge.
  4. Allow the fudge to chill for at least 2 hours before cutting it into small squares.