- 20 min + chilling
- 6 min
- 395g can sweetened condensed milk
- 1 cup (220g) caster sugar
- 125g butter
- 2 tbsp (40ml/60g) Queen Glucose Syrup
- 4 tsp Queen Vanilla Bean Paste
- 2 tsp Queen Celebrating 120 Years Pure Vanilla Extract
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 200g white chocolate, chopped
- Dr. Oetker Royal Icing
Grease and line a 16 x 26cm slice tin.
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.
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.
Pour into prepared pan and cool on bench for 2-3 hours before transferring to refrigerator for 2 hours to set.
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.
To use Cinnamon Baking Paste in this recipe, simply substitute 1 for 1.
Stored in an airtight container, fudge will keep up to 2 weeks in the fridge and up to 3 months in the freezer.
We love Dr.Oetker Royal Icing. It’s the same Queen recipe you know and love, with brand new packaging by our sister brand, Dr. Oetker.
See their full range of products on the Dr.Oetker Australia website.
HINT: To ensure your fudge sets completely, be sure to bring the mixture to a boil. Allow it to simmer for 5 – 6 minutes, stirring continuously (left). Watch for the colour change: once it turns a darker, golden shade of brown (right), it’s ready to remove from the heat.