Ginger fudge

Name: Ginger fudge
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 450 g (1lb) granulated sugar; 397 g can condensed milk; 50 g (2oz) unsalted butter, plus extra for greasing; 3tbsp stem ginger syrup from a jar of stem ginger; 75 g (3oz) stem ginger, chopped

Show someone you care with these home-made fudge pieces.

By The GH Kitchen TeamPublished: 30 November 2007

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Food, Cuisine, Ingredient, Barware, Glass, Drinkware, Tableware, Stemware, Recipe, Dish,

Serving notes: Makes 36 squares

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Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Ingredients

450 g (1lb) granulated sugar
397 g can condensed milk
50 g (2oz) unsalted butter, plus extra for greasing
3tbsp stem ginger syrup from a jar of stem ginger
75 g (3oz) stem ginger, chopped

Directions

1. Step 1
  Put the sugar, condensed milk and butter into a heavy-based 20.5cm (8in) stainless-steel pan with 125ml (4fl oz) water. Melt together over a low heat until the sugar is completely dissolved - this will take about 20min.
2. Step 2
  Heat slowly until the temperature registers 116ºC - the soft ball stage - on a sugar thermometer (see cook's tip). This will take 10-15min. Stir occasionally to stop the mixture from catching - don't worry if it does a little: just stir the caramelised bits back into the mixture. Cook at 116°C until golden, then dip the base of the pan into a bowl of cold water to stop the mixture cooking further and tip the still-liquid fudge into a clean bowl.
3. Step 3
  Add the ginger syrup, then beat with an electric hand whisk for 2-3min until thick. Stir in the chopped stem ginger. Pour into a 15cm (6in) lightly buttered square tin lined with greaseproof paper. Allow to cool completely and set, then cut into squares. Wrap up for Christmas… and label with an eat-by date. The ginger fudge will keep for up to a month if you store it in an air-tight container in the fridge.
  
  You may also want to try:
  
  Video: How to chop ginger
  
  Home-made gifts for Valentine's Day
  
  Home-made gifts for Christmas
4. Step 4

Tip

If you don't have a sugar thermometer, you can test for the soft ball stage by dripping some of the sugar syrup into a bowl of cold water. It should sink to the bottom of the bowl and clump into a soft ball when you bring it together with your fingers.

Per Serving:

Calories: 65
Total carbs: 15 g
Sugars: 15 g
Total fat: 5 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time