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Gingerbread Fudge

 Gingerbread Fudge
Prep Time
NA
Cook Time
NA
Servings
NA
What You Need
50g butter
395g can sweetened condensed milk
¾ cup soft brown sugar
¼ cup golden syrup
2 tsp Gregg's Ground Ginger
1 tsp Gregg's Ground Cinnamon
½ tsp Gregg's Ground Nutmeg
250g good quality white chocolate*, chopped into small pieces
Make It
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  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 GingerGregg’s Ground CinnamonGregg’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.

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