Ingredients
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395g can sweetened condensed milk
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1 cup (220g) caster sugar
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125g butter
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2 tbsp (40ml/60g) Queen Glucose Syrup
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4 tsp Queen Vanilla Bean Paste
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2 tsp Queen Celebrating 120 Years Pure Vanilla Extract
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1½ tsp ground ginger
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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200g white chocolate, chopped
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Queen Royal Icing
Method
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1
Grease and line a 16 x 26cm slice tin.
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2
In a saucepan, combine condensed milk, sugar, butter and Glucose Syrup. Heat on low and stir until butter is melted and sugar is dissolved, then bring to a boil. Simmer, stirring continuously, for 5-6 minutes.
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3
Remove pan from heat and wait for bubbles to disappear. Add Vanilla Bean Paste, Vanilla Extract and spices and stir to combine. When vanilla and spices are mixed through, add chocolate and stir until smooth and no chocolate lumps remain.
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4
Pour into prepared pan and cool on bench for 2-3 hours before transferring to refrigerator for 2 hours to set.
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5
Cut into even pieces and prepare Royal Icing as per packet directions. Pipe set pieces of fudge with Royal Icing. Allow icing to harden before enjoying.
Storage:
Stored in an airtight container, fudge will keep up to 2 weeks in the fridge and up to 3 months in the freezer.
Comments & Reviews
This is delicious! I made it today, full disclosure though I tweaked the recipe slightly, adding some golden syrup and a tiny dash of molasses and slightly less vanilla to give that real gingerbread-y flavour. Tastes awesome. Nice and creamy.
Kath
I tried this but couldn’t bring it to the boil; instead it simmered and spluttered while the edges over cooked and left bits all through it despite careful and constant stirring.
Emma
Hi Emma, so sorry to hear your fudge didn’t work out as planned! Sometimes this can happen if the base of your saucepan is too thin, causing hot spots and burning. We recommend using a heavy based pan to ensure an even distribution of heat, with constant stirring to avoid any burned bits. Hope that helps for next time – The Queen Team
Queen Fine Foods
Looking forward to trying this, at first I was a weee bit confused about the ginger until I read the notes about the product, will be interested to see how much ginger shows through
Cheryl
Hi Cheryl, we hope you love this recipe as much as we do!
Queen Fine Foods
Just want to know is the ginger missed off the ingredient list? Got all the ingredients only to find the ‘Gingerbread” fudge has no ginger!
Should it be called Cinnamon fudge?
Melissa
Hi Melissa, our Cinnamon Baking Paste contains a hint of natural bunspice flavours – including ginger! You’ll find it gives the finished recipe a delicious gingerbread flavour profile. We hope you love it as much as we do!
Queen Fine Foods
I was excited to try this recipe. Purchased all the right ingredients, followed directions to the letter. It just would not set or cut properly. Sticky and impossible to cut properly. We re-cooked it and husband stirred for absolutely ages. Still will not cut properly and a dismal failure. This was supposed to be Christmas gifts so now we are making reliable old standby RUSSIAN FUDGE. A bit disappointed and annoyed, to be frank.
Steph
Hi Steph, we’re so sorry to hear your fudge didn’t work out – it can be a tricky recipe to get right. One of the most important steps is bringing the mixture up to a full boil before simmering. This can be scary as it’s very easy to burn fudge, so we recommend using a heavy based saucepan. Hopefully you’ll give it another try next year!
Queen Fine Foods
Where is the ginger in the ingredients???
Beverly
Hi Beverly, our Cinnamon Baking Paste contains a hint of natural bunspice flavours (including ginger) to give recipes that wonderfully festive “gingerbread” flavour profile. We hope you love it as much as we do!
Queen Fine Foods
Hi – I’m looking to make these as Christmas gifts. Do you know how long they will last for at all? Thanks.
Lynette
Hi Lynette! Our fudge will keep for up to two weeks in an airtight container in the fridge. Happy baking!
Queen Fine Foods