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Stem Ginger and Cranberry Fudge

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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.

Comments and images

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bethanmjames

bethanmjames 21 May 2009 15:23

This fudge tasted wonderful! It was the first fudge that i've actaully managed to make set (rather than be runny!) However, it was still very sticky (rather than soft and dry). Does anyone know why this might be? (does it need more whisking time? or longer cooking time?)

minimicromachine

minimicromachine 27 March 2009 13:35

This was so easy to make and tasted like 'real' fudge, which is always tricky to achieve. I too left out the cranberries, but have my sights set on trying a coffee version and maybe chocolate too!

sassy1

sassy1 10 June 2008 21:12

I love this recipe. I didn't have stem ginger so I used crystallized ginger and it was a fine alternative. Next time I make this I'm going to try using all cream vice evap milk. Perhaps that's a mistake but that's my plan.

Julie Walker
This is a deliciously creamy fudge that was easy to make and that all family and friends thoroughly enjoyed.I left the dried cranberries out but a friend has since told me that the waitrose dried ones are coated with cinnamon so they will be going in next time.Yummy.

Julie Walker 04 January 2008 15:34

This is a deliciously creamy fudge that was easy to make and that all family and friends thoroughly enjoyed.I left the dried cranberries out but a friend has since told me that the waitrose dried ones are coated with cinnamon so they will be going in next time.Yummy.

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5 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 77.0kcal
Sugars 13.4g
Fat 2.7g
Saturated Fat 1.8g
Salt 0.1g

per piece

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in December 2007