Old Fashioned Gingerbread Fudge
Old-fashioned gingerbread fudge recipe using very simple ingredients.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 squares
- 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!
When checking the temperature of the fudge, make sure that your Thermapen or cooking thermometer isn't touching the bottom of the saucepan.
Store in an airtight container in the fridge for up to 14 days, or at room temperature for up to 7 days.
You can freeze the fudge. Place in a freezer safe container, and store for up to 3 months.
The size of the baking pan that I've used to make this recipe is 17cm x 22cm x 4.5cm.
Calories: 229kcal | Carbohydrates: 51g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 38mg | Sugar: 51g | Vitamin A: 100IU | Calcium: 30mg | Iron: 0.1mg