Carnation's Christmas Gingerbread Fudge
Ingredients
Equipment Needed:
Method
- Pour the condensed milk, milk, sugar and butter into a large saucepan and melt over a low heat, stirring until the sugar dissolves.
- Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115C on a sugar thermometer, if you have one.
- Once the mixture reaches temperature, remove from the heat and leave to cool for 5 minutes. Add the spices and mix thoroughly.
- Beat the mixture until it just loses its shine and becomes very thick (this should take 5-10 minutes).
- Pour the mixture into a lined tin and spread with the back of a spoon.
- Melt the white chocolate in a heat proof bowl over a pan of simmering water, then pour it over the top of the fudge.
- Decorate the fudge with gold dust spray and festive sprinkles.
- Cool for at least an hour or until the chocolate has set, then cut into 36 pieces.
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