- 400g white castor sugar
- 300ml double cream
- 40g unsalted Kerrygold butter
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 10g white chooclate chips
- 1 tsp salted caramel extract
1. Grease and line an 18cm square tin with baking paper
2. Tip the sugar, cream and butter in 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. Then add in the vanilla, the ginger and the 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. Leave to cool at room temperature overnight for best results, but 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.
The fudge will keep in a sealed container for up to 2 months.
1. Preheat the oven to 210C/190 C Fan/Gas Mark 6. Line a large baking tray wi...