Ingredients for Jewel Studded Holiday Fudge With Ginger And Cranberries
- Granulated Sugar
- 1 x 400ml can evaporated milk
- Double Cream
- 100g unsalted butter
- Pinch of salt
- Ginger In Syrup
- Dried Cranberries
- 1 teaspoon vanilla extract
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How to Make Jewel Studded Holiday Fudge With Ginger And Cranberries
- Line a 20cm square baking tin with non-stick baking parchment, leaving an overhang on the sides to lift the fudge out later.
- In a heavy-based saucepan, combine the sugar, evaporated milk, double cream, butter, and salt.
- Heat gently, stirring occasionally, until the butter is melted and the sugar is dissolved.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Reduce heat to medium-low and simmer for 15-20 minutes, stirring continuously, until the mixture reaches the soft-ball stage. (Test by dropping a small amount into a glass of ice water; it should form a soft ball that flattens slightly when pressed between your fingers.)
- Remove from heat and immediately beat vigorously with a whisk for 3-5 minutes, until the mixture loses its gloss and becomes slightly grainy.
- Stir in the chopped ginger, cranberries, and vanilla extract.
- Pour the fudge mixture into the prepared tin and spread evenly.
- Allow to cool completely at room temperature.
- Refrigerate for at least 2 hours, or until firm.
- Lift the fudge from the tin using the parchment overhang and cut into small squares.
- For gifting, package the fudge squares in cellophane bags, glass jars, or boxes, and add a pretty ribbon and ingredient label.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
1g
Fat
12g
Carbs
0g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Fudge Desserts Eggs Dairy Fruit European Finger Food Heirloom Historical Holiday Event Vegetarian Candy Cookies And Brownies English Scottish Bar Cookies Dietary Gifts Christmas Thanksgiving Welsh Oamc Freezer Make Ahead Egg Free Free Of Something Berries Tropical Fruit Number Of Servings Presentation Served Cold
