Print recipe


Give your guests a real treat at Christmas or wrap some up and give as a thoughtful homemade gift.

  1. To begin, grease and line an 18cm square tin with baking paper.
  2. 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.
  3. 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.
  4. When the mixture reaches the ‘soft ball’ consistency. Remove the pan from the heat and leave to sit, undisturbed for 5 mins.
  5. 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.
  6. 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.
  7. Cut into small bite-sized squares to serve or wrap up to give as a present.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

At Home With Kerrygold

Easy Peasy Potato Samosas

To watch Jess Murphy cook this tasty dish, click...


Banoffee Pie

Blitz the digestives in a blender or put in a zip lock plastic bag an...



Clodagh McKenna Farmhouse Recipe  METHOD: Start by m...

Sides & Nibbles

Smashed Roast Potatoes

Bring the potatoes to a boil in salted water and simmer until just te...


Melting Snowmen Biscuits

This recipe makes 18 of Shane Smith's melting snowmen biscuits. To ma...

Main courses

Rory O’Connell’s Salade Tiede of Lamb Kidneys, Glazed Shallots and Straw Potatoes

Begin by preparing the shallots. Place the shallots, butte...


Rory O’Connell’s Pistachio Cake with Raspberries, Lemon Basil and Rosewater Cream

This cake by Rory O'Connell has a lovely combination of flavours and has the...

see more