Gingerbread Fudge | Products | Greggs

Recipe

1. Grease and line the base and sides of a 20cm square cake tin with baking paper.
2. Put the butter, sweetened condensed milk, brown sugar and golden syrup into a medium sized saucepan. Stir over a low to medium heat until the butter and sugar are melted. Continue stirring until the mixture is almost boiling. Remove from the heat.
3. Stir in Gregg’s Ground Ginger, Gregg’s Ground Cinnamon, Gregg’s Ground Nutmeg and white chocolate until the mixture is smooth. If necessary return the pan a low heat to ensure the chocolate melts.
4. Pour into the prepare tin, swirling the top with a knife. Refrigerate for 3-4 hours until the fudge is set.
5. Cut into pieces and store in a container in the refrigerator.

* We used Whittaker’s chocolate. This recipe will not work with chocolate melts.
** Stirring continuously will ensure that the fudge doesn’t burn.
** Replace white chocolate with a good quality milk chocolate.
**Scatter chopped glace ginger over the fudge before refrigerating.