Malted Stem Ginger Fudge

Malted Stem Ginger Fudge

If you had any idea how many times I’ve tried to make fudge like this, you’d wonder why I didn’t give up! So many attempts in the bin!! One that turned out a delicious chewy toffee which was a great hit in the office, but still, it wasn’t the fudge I had planned! But now, success!!! I have to admit to doing a victory wiggle dance around the sitting room much to the bewilderment of my fury friends!

But once you taste this you’ll understand why I was determined to get it right. And like a complete idiot, I thought I could do it without a thermometer, but you can’t, you just waste your time!

Right the recipe!

400g unrefined sugar (I personally like to avoid bleached products)

150g salted butter

1/4 tsp. sea salt

400ml semi-skimmed milk

150g roughly chopped crystal stem ginger

2tbsp. Sarson’s Malt Vinegar

Place the sugar, butter, salt and milk in a pot and heat till melted. Then boil for 15-20ms, after 10 add the vinegar then place the thermometer in so you can see when it reaches 115c just before it goes to hard rock stage.

Once that happens, turn off heat and leave it for 5ms to stand. Once that’s done, stir with a spoon till it no longer looks glazed, then mix in the stem ginger.

In a greased dish, pour contents in and spread evenly and leave to stand in room temperature (not fridge) for 30ms and it’s done!  Cut into squares, stays good for at least a week, if you can keep from eating it for that long!

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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    […] Malted Stem Ginger Fudge […]


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