Thursday, 18 December 2008

Festive ginger fudge

I love making sweets - it's baking plus science equals something that makes your teeth want to curl up (but in a nice way). I made some vanilla fudge for my students at the end of the semester and while good, it was very crunchy. I'd used a Nigella recipe featuring evaporated milk, which is the unsweetened version of condensed milk. Since then I've seen a lot of very enticing recipes for gooey soft fudge on other blogs, including Cupcake Project's fudge with balsamic, Rikki's ingenious cashew-nut fudge, and Heidi's Fantasy-ish Fudge which looks beautiful but contains an ingredient I'm pretty sure is native to the American market only (what is ricemallow cream anyway?). I consulted with my fudge-loving friend Sam (she of the biscuit-receiving RAF boyfriend) and she thought that condensed milk could be the way to a fudgier fudge. I bought some condensed milk to put her suggestion into action but hadn't quite got round to doing anything about it when our veg box turned up this week with a recipe for vanilla nut fudge using simply sugar, butter and milk. Everything else I've made according to the directions of the lovely people at Riverford has been a stunner so I set the condensed milk aside for another occasion (Johanna's grubs, perhaps?) and got stuck in.

I don't like nuts and I couldn't find my second choice of glace cherries (they turned up later, reclining behind a barricade of sugars), so at the last minute I grabbed some glace ginger, and partnered it with some ginger liqueur instead of vanilla essence. I'm happy to report that the fudge was delightfully gingery - not too strident but deliciously tangy. The fudge was definitely fudgier than my last attempt though still a little way from the gooeyness I was envisaging - more of a cruncher than a chewer. I was pleased enough with it to package it up for two particularly special friends though - one is yet to go off in the post so I won't spoil the surprise - and the other was hand-delivered to best-friend Tracy to share with her other half and my Birthday Buddy (Almost Birthday Buddy is probably a little young at 5 months - he can have his own next year). She liked it very much and it was lovely to catch up with her today :) It travelled well and I think it will make a good postable gift as well :)

Ginger fudge (adapted from a recipe leaflet from Riverford Organics)
400g sugar (I used golden caster sugar)
125ml milk
50g butter
100g glace ginger
1/2 tsp ginger liqueur

1. Mix the sugar, milk and butter in the pan and heat gently until the sugar melts.
2. Turn up the heat to a boil and keep boiling and stirring until a sugar thermometer gets to 115C
3. Take the pan off the heat and stir in the ginger and ginger liqueur. Leave to cool for 2 minutes
4 . Quickly stir the mixture until it goes thick and creamy. Pour into a greased baking tin.
5. As the fudge begins to set, score the surface into squares. When it has set, cut into squares and store in an airtight container.


Ricki said...

I don't know how, but I must make that fudge! A double dose of ginger in fudge--oh, my, I am drooling. And just reading off the list of other fudges there (thanks for including mine!) has me wanting to eat fudge for breakfast, lunch, and dinner (well, actually, I pretty much want to do that all the time anyway). ;)

Ricemallow creme is like marshmallow cream, except vegan. :)

Johanna said...

Fudge always seems a bit sweet for me - although I make the exception for fudge made with condensed milk and chocolate - but I can think of a few people who would adore this fudge - probably with more sophisticated tastes than me!

Lysy said...

I have to agree with you on the actual eating of the fudge, Johanna - I like making it and looking at it more than consuming it! But I did like the gingeryness so I'm hoping it will be a particular winner for people more committed to eating it!

Ricki - I'm glad you liked it! I would be very interested if you manage to come up with a healthier version with the same flavour. Thank you for the explanation of the Ricemallow creme - I have never ever seen it here! Another thing to investigate if I'm in North America any time soon... :)

Eco Sis said...

not like marshmallow cream is flying off the shelves in uk either...!

i see a facebook status about pocky, is this a foodstuff? will i be hearing more about it here?

going down to B now, see you soon :)

E x

Stef said...

Ginger and fudge sound like the perfect combo. Sounds like something I would love!!