Ginger fudge

Whirld's crumbly, creamy, dense fudge with a delicious gingery bite

It’s hard not to smile as you approach the Whirld stall. The sign is a brilliant red and white polka dot against a bright turquoise background. It’s half amusement park kitsch, half retro beach town, brightening up a Market corner under the arches. It’s even harder not to let your smile widen as you see the mouth-watering stacks of what seems like an endless amount of fudge.

Traditional fudge flavours like vanilla, cream, and sea salt caramel sit next to the more experimental such as chilli chocolate, alongside peanut butter rocky road, nut brittles, and crunchy honeycomb—eying the dizzying array, it’s easy to feel like a sticky-fingered, wide-eyed child in a sweet shop.

The smiley server behind the counter, John, helps us out by selecting his favourite: ginger fudge. “It’s all handmade in Somerset using local dairy produce,” he explains. “The recipe for fudge is at its most basic: milk, cream, sugar, and butter. We cook it to 180C then start to whip it up, making it crumbly.”

Inimitable consistency
It’s all about timing: when to start whipping to get that perfect, inimitable consistency. When to start cooling. When to add stem ginger, so it’s not overpowering—the word ‘fudge’ might by synonymous with messing up, but it’s clear there’s little margin for mistake at Whirld.

John describes the ginger fudge as “a bit like a nice ginger biscuit”, but we think the differences outweigh the similarities. It’s crumbly and creamy rather than chewy. It’s dense and firm, without being brittle. The ginger gives it bite without being too spicy, and complements the sweetness of the fudge perfectly.

Forget, momentarily, about chastising dentists or clean-eating trends, and pick up a slab—two if you’re feeling particularly indulgent—to enjoy at your desk and daydream of the seaside.