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Ingredients
1 x 397 g can Carnation
Condensed milk
150 ml (5 fl oz) milk
450 g (1 lb) demerara sugar
100 g (4 oz) butter
150 g (5 oz) glace cherries, halved
50 g (2 oz) stem ginger, chopped
Grease and base line a 20 cm (8 in) square cake tin with baking parchment.
Heat milks, sugar and butter in a non-stick pan over a low heat, stirring until sugar dissolves completely. Bring to boil and simmer over a low heat for 10-15 minutes, stirring and scraping the base of the pan.
Drop a little of mixture into iced water — if it forms into a ball of soft fudge then remove pan from heat. If not ready, simmer for a little longer. Beat fudge with a wooden spoon for around 10 minutes until thick and grainy. Stir in remaining ingredients. Pour into tin and cool before cutting.
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