Name: Gingerbread Fudge
Prep time: 255 min
Cook time: 7 min
Yield: Makes 36 pieces (20cm square)
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

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.

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Makes 36 pieces (20cm square)

Prep Time 15 minutes (plus 3-4 hours refrigeration time)

Cook Time 5-7 minutes

Intermediate

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.