LW's Ginger & Lemon Thyme Fudge
- 1 lb (500gr) granulated sugar
- 2oz (56gr) butter or margarine, cut into pieces
- 1 small tin(170ml) evaporated milk
- 1 tablespoon golden syrup
- 1/4 pt water
- few drops vanilla essence
- 2-3 0z stem ginger, cut into small chunks
- about a teaspoon of fresh lemon thyme, finely chopped
- wooden spoon
- metal dish, preferably square, greased with a little butter.
- Put everything except the vanilla, ginger and thyme into a large pan, and heat gently, stirring every so often, until the sugar and butter has melted.
- Bring to a gentle boil, cover and boil gently for 3 minutes.
- Uncover and boil a little more rapidly, stirring ONCE or TWICE only, until a little of the mixture, dropped from a wooden spoon into very cold water, forms a soft ball between your finger and thumb. immediately remove the pan from the heat and leave to cool for 10 minutes.
- Add the ginger, vanilla and lemon thyme to the mixture and beat gently with a wooden spoon until the mixture thickens, goes creamy and loses its glossy appearance.
- Immediately pour into your dish and leave to harden.When set, cut into squares and store in an airtight tin.
If the mixture spits onto the sides of the pan, use a wet pastry brush to wash the crystals off.
Don't stir the boiling fudge too often - it lowers the cooking temperature and you are more likely to get grainy fudge.
I tend to go by the colour when it's time to test - if th fudge has gone a medium golden colour it should be ready!Paler gold is Ok - you'll get a soft fudge, but if it's still pale yellowy it's not ready.
Don't be tempted to beat the fudge too soon after you take it off the heat - it needs the cooling time to help form small crystals for the smoothness.
You can add anything you like to the fudge, or just vanilla.