I first tried Ginger Fudge on a recent trip to St. Lucia(check my highlights on Instagram if you want to see what I did and ate) where I had the pleasure of celebrating their Independence Day. The spicy ginger flavor went well with the sweet milky fudge. We stayed at Sandals Regency La Toc and they celebrated with the day with a feast of local food, masquerade, steel pan music and a exhibition of local dancers – it was amazing!
The food was great, I specially enjoyed the local green fig salad, roast bakes and saltfish, pork souse. There was wide array of desserts as well but the ginger fudge stole my heart. I first had flavored fudge in Trinidad and loved it! I’m a lover of ginger and fudge as well so this was right up my alley. Once I returned home, I headed into the kitchen to recreate it and it turned out great. I’m going to share a few tips on how to be successful at making fudge.
TIPS ON HOW TO MAKE GREAT FUDGE
- Use a wider pot such as a 12 inch pot, this will reduce the cooking time.
- Make sure the sugar has melted completely before bringing to a boil.
- Use low to medium heat, do not use high heat or the sugar will burn.
- Stir, stir, stir and do not step away from the fudge as it burns quickly.
- Think ahead by having a cup of cold water ready, prep the pan and have all necessary utensils nearby.