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Cherry And Grenadine Fudge

  • Makes 24 pieces
Cherry And Grenadine Fudge

A new flavour twist for an old favourite sweet.


  • 500 grams sugar
  • 100 grams butter
  • ¾ cup evapourated milk
  • ½ cup whole milk
  • 100 grams glace cherries, chopped
  • 2 tblsp Grenadine


  1. Put the sugar, butter, evaporated milk and milk into a heavy-based saucepan and stir over a low heat until the sugar dissolves. Do not boil at this stage.
  2. Bring to the boil without stirring. Boil for about 12-15 minutes, stirring occasionally to prevent burning until a sugar thermometer reaches 116°C.
  3. Remove from the heat and when the bubbles subside add the cherries and Grenadine. Beat with a wooden spoon until the mixture becomes grainy and thick, though still pourable. This takes about 5 minutes.
  4. Pour into a greased and paper-lined 18cm square cake tin. Mark into shapes when cold, cut into pieces and store in an airtight container.

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