Kerrygold’s tasty Christmas Fudge is the perfect edible gift to give this season
21st Dec 2020
For the next recipe in our Kerrygold Christmas recipe series, Kerrygold has shared the secret to their traditional Christmas fudge. It combines ginger, vanilla, salted caramel and white chocolate. And, of course, don’t forget the butter!
Kerrygold Christmas Fudge
- 400g White Castor Sugar
- 300 ml Double Cream
- 40g Kerrygold Salted Butter
- 1/2tsp Ground Ginger
- 1tsp Vanilla Extract
- 10g White Chocolate Chips
- 1tsp Salted Caramel Extract
- Grease and line an 18cm square tin with baking paper.
- Tip the sugar, cream and butter in a large heavy-based saucepan. Heat gently until all the sugar has dissolved and the butter melted, then increase the heat and bring to a boil. Boil, without stirring, for 8-10 minutes.
- Test the mixture by dropping a little into cold water – if it is at the correct temperature, it will form a soft, flexible ball. If you remove it from the water, it will flatten after a few minutes. This is known as ‘soft ball’ consistency.
- When the mixture reaches the ‘soft ball’ consistency, remove the pan from the heat and leave to sit undisturbed for 5 mins.
- Then add in the vanilla, the ginger and the white chocolate chips and stir through the mixture. Begin to beat the mixture vigorously using a wooden spoon, as the mixture begins to cool and thicken, it will begin to lose its glossy shine.
- Before the mixture sets completely, pour into the prepared baking tin and smooth over the surface. Leave to cool at room temperature overnight for best results, but if you are in a hurry let it chill in the fridge for 2 hours.
- Cut into small bite-sized squares to serve or wrap up to give as a present.
For the next few weeks, we’ll be releasing new Christmas recipes – each created by Kerrygold. Follow along and learn how to bake delicious cakes, pies and edible gifts.
Read more: Need some holiday recipe inspiration? These gourmet, Christmas treats are easy to make at home
Read more: Pastry chef’s home baking: Shane Smith’s jam drop cookies recipe
Read more: Spice up your midweek meal with a Danish take on mushroom risotto