Beat the credit crunch and bake your own Christmas gifts with celebrity chef Phil Vickery. Each week we are running a simple recipe for you to try over Christmas.
This week: Ginger and Cherry Fudge
Makes approx 1Kg
Preparation time:
20 minutes
Cooking time:
20-25 minutes
Ingredients:
397g can Carnation Condensed Milk
150ml (1/4 pt) milk
450g (1lb) Demerara sugar
100g (4 oz) butter
150g (5oz) glace cherries, halved 50g (2 oz) stem ginger, chopped
Method:
1. Grease and base a 20cm (8 in) square cake tin with baking parchment
2. Heat the milks, sugar and butter in a large, non-stick saucepan over a low heat, stirring until the sugar dissolves completely.
3. Bringing to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan, until a soft ball of fudge is formed when a little of the mixture is dropped into a jug of ice cold water.
4. Remove from the heat and beat the fudge by hand until thick and grainy (about 10 minutes)
5. Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.
Click here to visit our Christmas directory for more recipes and lots of ideas for Christmas.
For more delicious recipes and the chance to meet and film with celebrity chef Phil Vickery see www.carnation.co.uk/competition