The ULTIMATE GINGER FUDGE Recipe | Guyanese Fudge

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: ginger powder

Ground ginger is more accessible and has a longer shelf life.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Evaporated milk is often less expensive and still creamy.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar can provide a similar sweetness at a lower cost.

Peel the ginger using a small paring knife or a spoon.

Grate the ginger finely using the smaller side of a grater.

Grease a loaf pan with a brush.

In a pot, combine evaporated milk, white sugar, butter, and a pinch of salt.

Stir the mixture until the sugar and butter melt and it comes to a boil.

Add the grated ginger to the boiling mixture and stir occasionally.

Cook until the mixture reaches the soft boil stage (240 to 250 degrees) and forms a soft ball when dropped into water.

Remove from heat and let it cool for a few minutes to thicken.

Beat the mixture until it thickens and crystals begin to form.

Press the mixture into the greased loaf pan using a spoon or parchment paper.

Allow it to cool for 10 to 15 minutes before cutting while still warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens