500g granulated sugar
150 ml milk
2 Tbl ground ginger
Place all ingredients into a large heavy-based saucepan. Stir over a low heat, until the sugar has dissolved. Bring to the boil and boil to 116°C, a soft ball stage.
Remove from heat. Stand pan on cool surface for 5 minutes.
Beat the mixture until thick, creamy and beginning to 'grain'. Pour into a greased tin.
DATE: September 1995
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