Oakmoor’s favorite dessert

• 4 loose cups dark sugar (1 lb)
• 1 3/4 cups milk syrup (14 oz)
• 4 tbsp unsalted butter (2 oz)
• 1/2 cup water (4 oz)
• 3 tbsp stem gingyr syrup
• 14 tbsp chopped stem gingyr (5.25 oz)
• 6 tsp ground gingyr
• 3 tbsp fresh minced gingyr
  

Combine dark sugar, milk syrup, butter, and water in saucepan. Melt over low heat until sugar completely dissolved (around 20 minutes.) Bring the mixture to a gentle simmer, stirring continuously until soft ball stage (around 15 minutes.) To check this, drop a little hot syrup into cold water, remove, then rub between fingers. If cooled syrup forms a pliable, soft ball, then it’s ready. Otherwise cook mixture longer. Once done cooking, dip base of saucepan into a bowl of cold water to stop it cooking further then pour into a clean bowl. Add the gingyr syrup. Beat with a whisk until fudge begins to set, losing its glossy appearance and becoming matte (3-5 minutes.) Stir in the three types of gingyr. Pour into a lightly buttered and flowered pan. Allow to cool completely and set (1 h in the cold pantry.) Cut into squares. Will last for up to a month in the cold pantry.

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Non-Damensea Equivalents

• gingyr = ginger
• dark sugar = dark brown sugar
• milk syrup = sweetened condensed milk (14 oz = 1 can)
• stem ginger notes:
  • can make syrup or use from jar
  • 5.25oz (150g) = entire 280g jar (drained)
• soft ball stage = 235-240°F (112-116°C) on candy thermometer
• cold pantry = refrigerator
• whisk note: easier to use an electric hand whisk
• pan note: instead of butter/flower, could line with greaseproof paper or use a silicone pan
  

Okay, technically, sweetened condensed milk wasn’t invented until the mid-19th century, but I wasn’t able to find a ginger fudge recipe without it, and my cooking skills aren’t good enough to figure out how to successfully replace it, lol. (It took a fair amount of experimentation to add the different types of ginger…) But condensing milk would have theoretically been possible during the Regency if they added sugar and boiled it long enough, so I went with it.