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Makes36 pieces (20cm square)
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 good quality 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 almost boiling. Remove from the heat.
Stir in Gregg’s Ground Ginger, Gregg’s Ground Cinnamon, Gregg’s Ground Nutmeg and white chocolate until the mixture is smooth. If necessary return the pan a low heat to ensure the chocolate melts.
Pour into the prepared tin, swirling the top with a knife. Refrigerate for 3-4 hours until the fudge is set.
Cut into pieces and store in a container in the refrigerator.
*We used Whittaker’s chocolate. This recipe will not work with chocolate melts.
Stirring continuously will ensure that the fudge doesn’t burn.
Swap it out
Replace white chocolate with a good quality milk chocolate.
Switch it up
Scatter chopped candied ginger over the fudge before refrigerating.