Seasonal
Kerrygold Christmas Fudge
Ingredients
- 400g white caster sugar
- 300ml double cream
- 40g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 10g white chocolate chips
- 1 tsp salted caramel extract
Directions
Give your guests a real treat at Christmas or wrap some up and give as a thoughtful homemade gift.
- To begin, grease and line an 18cm square tin with baking paper.
- Place the sugar, cream and butter into a large heavy-based saucepan. Heat gently until all the sugar has dissolved and the butter melted, then increase the heat and bring to the boil. Boil, without stirring, for 8-10 minutes.
- Test the mixture by dropping a little into cold water – if it is at the correct temperature it will form a soft flexible ball. If you remove it from the water, it will flatten after a few minutes. This is known as ‘soft ball’ consistency.
- When the mixture reaches the ‘soft ball’ consistency. Remove the pan from the heat and leave to sit, undisturbed for 5 mins.
- Next add in the vanilla, ginger and white chocolate chips and stir through the mixture. Begin to beat the mixture vigorously using a wooden spoon, as the mixture begins to cool and thicken it will begin to lose its glossy shine.
- Before the mixture sets completely, pour into the prepared baking tin and smooth over the surface. For best results, leave to cool at room temperature overnight. If you are in a hurry, let chill in the fridge for 2 hours.
- Cut into small bite-sized squares to serve or wrap up to give as a present.
