Jewel Studded Holiday Fudge With Ginger and Cranberries – a delicious recipe with sugar, milk, cream, butter, salt, ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 20cm-square baking tin with non-stick baking parchment.
2
Combine the sugar, evaporated milk, cream, butter and salt in a heavy-based pan.
3
Slowly bring to a rolling boil: the mixture should be bubbling briskly.
4
Reduce the heat and simmer for 15-20 minutes, stirring constantly, until the mixture reaches the soft-ball stage (115C on a sugar thermometer), which is when a little of the mixture, dropped into a jug of cold water, forms a ball that is soft when pinched.
5
Remove the pan from the heat and beat the mixture vigorously with a whisk for 3-5 minutes - the fudge should lose its gloss and begin to look grainy.
6
Stir in the ginger pieces, cranberries and vanilla extract, then pour the mixture into the lined tin.
7
Leave to cool, then transfer to the fridge.
8
Allow the fudge to chill for at least 2 hours before cutting it into small squares.
552
kcal
Calories
19
g
Fat
97
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 325 g granulated sugar, 150 ml evaporated milk, 50 ml double cream (heavy cream), 60 g butter, cubed, and more.
Yes, Jewel Studded Holiday Fudge With Ginger and Cranberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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