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!
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!
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!!
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… 😉
- 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.