Seriously good old-fashioned gingerbread fudge just like my Mum used to make it when I was a child! Creamy, smooth and delicious!
This recipe is sponsored by Thermapen
There are 2 different types of fudge, express fudge and old-fashioned fudge. I’ve always made the express fudge just because it’s so easy and quick to make, but I’ll be honest with you it’s not as fancy as the old-fashioned fudge that we all know and love! So I had to ask my Mum for her old-fashioned gingerbread fudge recipe, and here I am sharing her recipe with you today.
OLD FASHIONED FUDGE
Old Fashioned fudge is not as difficult to make as you probably think, it does require some patience though and you have to work quickly. If you’ve made candy before, then you probably know the difference between soft ball stage and hard ball stage. This fudge is cooked over low heat until the temperature reaches the soft ball stage which is around 115c.
If the fudge is heated to a temperature that’s higher than that, then it will start crystalising and can turn into hard candy (something like toffee?). So the trick here is to make sure that the fudge reaches around 115c and then removed from heat immediately.
HOW TO MAKE OLD FASHIONED FUDGE
Start by melting all of the ingredients in a saucepan over medium heat. I recommend that you use a wooden spoon instead of a whisk to stir the mixture. As the ingredients are melting, you have to keep stirring the mixture and make sure that it does not stick to the bottom of the pan.
Let the mixture boil, and then simmer on low heat for 20-25 minutes without stirring. The mixture will thicken, then remove from heat once the temperature of the mixture reaches to 115c which is a soft ball stage. Check the temperature of the fudge using your Thermapen, but make sure that it is not touching the bottom of your pan so it gives you an accurate reading.
Once it reaches the softball stage, remove from heat immediately.
Using a wooden spoon or a hand mixer, beat the mixture until it thickens a little bit more and starts losing that glossy finish.
Pour into your prepared pan (lined with parchment paper). And top with crushed gingerbread cookies, sprinkles etc…
When the fudge cools down completely, it is ready to be cut into squares and served.
Store in an airtight container in the fridge for up to 14 days, or at room temperature for up to 7 days.
FREEZING OLD FASHIONED FUDGE
You can freeze the fudge to consume later. Place the fudge in a freezer-safe airtight container, and store for up to 3 months.
I got my Thermapen a couple of years ago, and it’s one of my kitchen’s essentials that I use all the time. It’s great for candy making, meringue, ice cream, cakes and cooking all kinds of meats.
Let me tell you more about the Superfast Thermapen, and why I love it so much!
- It’s probably the world’s quickest thermometer, as it gives you an accurate reading in as little as 3 seconds.
- It’s waterproof!
- There’s a motion sensor in the Thermapen that saves battery. When the Thermapen is not in use, it switches off and then it automatically switches on once you pick it up again.
- The display automatically rotates to make it easier for you to read the temperature, and it comes with a backlight that automatically switches on when used in the dark. I find this very useful when I use the Thermapen to check the temperature of the food in the oven.
- It measures temperature over the range of -49.9 to 299.9°C (-58.0 to 572.0°F).
This fudge makes a wonderful homemade DIY Christmas gift that you can give to your loved ones. You can make it a few days in advance, then store in the fridge until it’s ready to go around Christmas time.
If you make this gingerbread fudge using my old fashioned fudge recipe, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my tasty recipes with you for free.
Old Fashioned Gingerbread Fudge
- 600 grams granulated sugar
- 300 ml milk
- 2 tbsp butter
- 1 tsp vanilla extract
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 6 crushed gingerbread cookies optional
- sprinkles optional
- Line 8 inch pan with parchment paper.
- Place all ingredients in a saucepan, and let them melt on medium heat while stirring continuously with a wooden spoon.
- Let the mixture boil, then let it simmer on low heat for 20-25 minutes without stirring. The mixture will thicken, remove from heat once the temperature of the mixture reaches to 115c which is the soft ball stage (check temperature using your Thermapen).
- Remove from heat, then using a wooden spoon or a hand mixer beat until it thickens even more. Then pour into lined with parchment paper pan, top with crushed gingerbread cookies and sprinkles and leave it to set.
- When it’s cooled completely, cut into squares and enjoy!