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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line a 20cm-square baking tin with non-stick baking parchment. | 2. Combine the sugar, evaporated milk, cream, butter and salt in a heavy-based pan. Slowly bring to a rolling boil: the mixture should be bubbling briskly. Reduce the heat and simmer for 15-20 minutes, stirring constantly, until the mixture reaches the soft-ball stage (115°C on a sugar thermometer), which is when a little of the mixture, dropped into a jug of cold water, forms a ball that is soft when pinched. | 3. Remove the pan from the heat and beat the mixture vigorously with a whisk for 3-5 minutes - the fudge should lose its gloss and begin to look grainy. | 4. Stir in the ginger pieces, cranberries and vanilla extract, then pour the mixture into the lined tin. Leave to cool, then transfer to the fridge. | 5. Allow the fudge to chill for at least 2 hours before cutting it into small squares. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	325		granulated	103935.0	19502.6	3253.25	1622.4
milk	150	ml	evaporated	349.9755	8.4298	3.4845	36.2757
double cream heavy	50	ml		-	-	-	-
butter	60		cubed	5130.0	235.71	160.29	432.0
salt	1/4	teaspoon		-	-	-	-
ball stem ginger	3		drained chopped	-	-	-	-
cranberry	100	g	dried	46.0	11.97	0.46	0.13
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.