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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.


  1. 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.

  2. Bring to a gentle boil, cover and boil gently for 3 minutes.

  3. 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.

  4. 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.

  5. 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.
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