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Gingerbread Fudge
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Gingerbread Fudge

Why buy fudge when it’s so easy and budget-friendly to make your own? Full of festive flavours, it’s sure to be a hit this season plus it makes a great gifting idea.

Makes 36 pieces (20cm square)
Prep Time 15 minutes (plus 3-4 hours refrigeration time)
Cook Time 5-7 minutes
A Little More Effort
Ingredients
50g butter
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Grease and line the base and sides of a 20cm square cake tin with baking paper.
Step 2
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.
Step 3
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.
Step 4
Pour into the prepared tin, swirling the top with a knife. Refrigerate for 3-4 hours or overnight, until the fudge is set.
Step 5
Cut into pieces and store in a container in the refrigerator.
Tips
*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.
Switch It Up
Scatter chopped candied ginger over the fudge before refrigerating.
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Servings
Original recipe yields 36 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
50 g butter
395 g 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
250 g Whittaker’s white chocolate*, chopped into small pieces
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