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Makes36 pieces (20cm square)
A Little More Effort
395g can sweetened condensed milk
¾ cup soft brown sugar
¼ cup golden syrup
2 tsp Gregg's Ground Ginger
1 tsp Gregg's Ground Cinnamon
½ tsp Gregg's Ground Nutmeg
250g Whittaker’s white chocolate*, chopped into small pieces
Grease and line the base and sides of a 20cm square cake tin with baking paper.
Put the butter, sweetened condensed milk, brown sugar and golden syrup into a medium sized saucepan. Stir over a low to medium heat until the butter and sugar are melted. Continue stirring until the mixture is hot enough to melt the chocolate when added (about 75°C). Do not allow the mixture to boil.
Stir in Gregg’s Ground Ginger, Gregg’s Ground Cinnamon, Gregg’s Ground Nutmeg and Whittaker's white chocolate, until the mixture is smooth and chocolate melted. The mixture will thicken slightly and be a little sticky.
Pour into the prepared tin, swirling the top with a knife. Refrigerate for 3-4 hours or overnight, until the fudge is set.
Cut into pieces and store in a container in the refrigerator.
*We used Whittaker’s chocolate as the white chocolate must have a good percentage of cocoa in it for the fudge to set. This recipe will not work with chocolate melts.
Stirring continuously will ensure that the fudge doesn’t burn.
The texture of the fudge will be smooth and of a set caramel consistency. The fudge needs to be stored in the fridge. Leaving it at room temperature will make it quite sticky.
Swap it out
Replace Whittaker's white chocolate with a Whittaker's milk chocolate.
Switch it up
Scatter chopped candied ginger over the fudge before refrigerating.