STEM GINGER FUDGE

(Makes 36 squares)

400 g               Natura fine demerara sugar (or use castor sugar)

400 g               castor sugar

                        Pinch of salt

300 ml             milk

120 g               butter

90 g                 golden syrup

125 ml             chopped preserved stem ginger in syrup

1 tin (385 g)     condensed milk

2.5 ml              cream of tartar

METHOD:

  • Grease a 22 x 32 cm baking pan.
  • Mix the sugar, salt, milk, butter and golden syrup in a saucepan and melt on the stove on medium heat. DO NOT LET IT BOIL AT THIS STAGE.
  • Stir until all the sugar has dissolved and only then bring to the boil.
  • Boil for 10 minutes. Stir occasionally
  • Add the chopped ginger and condensed milk.
  • Boil, stirring regularly, until it reaches the soft ball stage (118 °C).
  • Remove from the heat, add the cream of tartar and beat with a wooden spoon until the mixture becomes thick and creamy.
  • Pour into the prepared pan and leave to cool. Cut into squares.

 

 

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