Ginger Caramel Fudge

Smooth, Creamy Caramel Fudge With A Nice Kick Of Ginger |

It’s a cold rainy day today. Yes, rainy, not snowy… The weather outside my window is NOT winter-like at all. But it’s perfect for cooking!

Caramel Fudge With A Nice Kick Of Ginger |

So I decided to make ourselves a tasty batch of caramel fudge. My hubby came up with the amazing idea of adding some ginger to these. It turned out to be a great addition that gave the fudge a nice little kick. Really good!

Ginger Caramel Fudge |

This fudge has a lovely firm, smooth, creamy texture and a rich, sweet, gingery caramel flavor. I love the melt-in-the-mouth feeling that this dessert provides! Yum!!

Smooth And Creamy Ginger Caramel Fudge |

This recipe is relatively easy and the result is very tasty. I didn’t use a candy thermometer and it turned out great – like I wanted.

In fact, these little guys are disappearing rather quickly. They’re so good that you can’t have just one… πŸ˜‰

Smooth, Creamy Caramel Fudge With A Nice Kick Of Ginger

Ginger Caramel Fudge

4.75 from 4 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 8x8-inch pan
Author: Yummy Addiction


  • 1 cup unsalted butter
  • 1 1/2 cups brown sugar
  • 2 tablespoons golden syrup
  • 1 14 oz. (400ml) can sweetened condensed milk
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 5 oz. (140g) white chocolate , chopped finely


  • Lightly grease an 8x8" baking pan and line with parchment paper with overhangs on opposite sides. Set aside.
  • Melt the butter in a medium saucepan. Remove from the heat. Add the brown sugar, golden syrup, condensed milk and stir until combined with the butter. Return the saucepan to a low heat and cook for 10-12 minutes constantly stirring, until the sugar has dissolved (DO NOT BOIL). Stir in the salt and ginger.
  • Remove from the heat and add the white chocolate. Stir until combined and the chocolate has melted. The fudge will start to set quite quickly, so immediately pour into your prepared pan, then spread evenly with the back of a spoon. Allow to cool briefly, then place in the refrigerator to cool completely and become firm (at least 2 hours).
  • Cut into small pieces to serve.


Keep the fudge in an airtight container in the refrigerator for up to 1 week.



  • Katie
    January 14, 2015 at 5:09 pm

    this looks great, I love making all kinds of fudge so I will add this to my cookbook. One question-what is golden syrup? I am not familiar with this….5 stars

    • Jovita
      January 16, 2015 at 9:52 am

      Hi Katie! Golden syrup is a sweet thick, amber-colored sugar syrup. It’s a popular sweetener in the UK. If it is not available in your country, you can make it yourself or use light corn syrup as a substitute.

  • MaryAnn
    October 22, 2016 at 12:38 am

    How do you make your own Golden syrup?

    • Jovita
      November 26, 2016 at 12:28 pm

      Hi, Maryann! Just google “Homemade Golden Syrup” and you will find some recipes you will be able to use πŸ˜‰

  • Linda Ford
    December 21, 2016 at 12:35 am

    I successfully made this fudge last night and added chopped crystalized ginger as well as the ground ginger called for in the recipe. (I’m gifting it to a neighbour who loves all things ginger.) It is a very easy recipe and very tastey. However, this fudge is very, very rich, and I wonder if one could cut the amount of butter. I have little candy making experience, so I’m loathe to experiment without some expert advice.4 stars

    • Jovita
      December 21, 2016 at 8:28 am

      Sorry Linda, I won’t be able to answer your question. You’ll have to try cutting butter yourself because I am not sure if the recipe will turn out as it has with a lower amount of it. If you will try, though, I would love know how it turned out πŸ˜‰

  • Hazel
    August 20, 2017 at 3:31 am

    BEST FUDGE EVER!!!!5 stars

    • Jovita
      August 21, 2017 at 6:37 pm

      Thank you so much!


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