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Ginger And Cherry Fudge

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  • Prep Time: 40 mins
  • Ready in: none
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Ginger And Cherry Fudge

One of the few things I haven't mastered over my many years as a chef is the art of making good fudge. I freely confess, therefore, that this fail safe recipe was perfected not by me, but by Carnation's very own domestic goddess. She always makes me look good, believe me.


  • 397g can Carnation Condensed Milk
  • 150ml (½pt) milk
  • 450g (1lb) demerara sugar
  • 100g (3½oz) butter
  • 150g (5oz) glacé cherries, halved
  • 55g (2oz) stem ginger, chopped
  • You will also need a greased and base lined 20cm (8) square cake tin

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  1. Heat the milks, sugar and butter in a large, non stick saucepan over a low heat, stirring until the sugar dissolves completely. Bring to the boil and simmer over a low heat for 10 - 15 minutes, stirring continuously and scraping the base of the pan, until a soft ball of fudge is formed when a little of the mixture is dropped into a jug of ice cold water.
  2. Remove from the heat and beat the fudge by hand until thick and grainy (about 10 minutes).
  3. Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.