Gingerbread Fudge

Fudge!

That holy grail of sweets.

So easy to get wrong but so worth it if you get it right.


Well that is unless you do it the easy way.

No need for sugar thermometers, or trying (hoping) to work out if your fudge syrup is at soft ball stage.

This fudge recipe is easy, quick and rather impressive. (especially if you let everyone think you did it the hard way)

Now what's more festive than a gingerbread man. The smell of the spices, the crunch of the cookie as you (rather caveman like) bite of his right leg.

So it only makes sense to mesh together our gingerbread friend and the smooth, creaminess of some fudge.

Now you can make this fudge with dark chocolate if you want but for the purposes of mass consumption in my house I opted for milk chocolate.

When you eat this fudge it takes a few seconds to realise it's anything other than chocolate fudge...give it a few seconds and you get a lovely spicey hit.

Now not to blow my own trumpet but this fudge is seriously good, I mean it's creamy, rich, smooth and gingerbready. Plus you get the lovely crunch from the crushed ginger biscuits on top, just to up the gingerness of this fudge.

Ingredients:

450g / 2 1/2 Cup Milk Chocolate, Chopped into small pieces
1 Tin of Condensed Milk
1 Tsp Ground Ginger
1 Tsp Ground Cinnamon
1/2 Tsp Ground Nutmeg
2 Ginger Biscuits, Crushed

Method:

Line an 8×8 inch pan with tin foil or greaseproof paper.

In a heavy bottomed saucepan, Add your condensed milk, Chocolate and Spices.

Over a medium/low heat melt the chocolate slowly, stirring continuously until all the chocolate has melted and the mixture is smooth.

The fudge mixture is very thick, do not fear you want it thick.

Pour the fudge mixture into your prepared tin, smooth out the top with a spoon.

You need to work quickly as it can set quite quickly.

Sprinkle the crushed ginger biscuits over the top and place in the fridge for 3 hours.

Once set slice into squares and enjoy.

And that's it.

See I wasn't lying, It really is ridiculously simple.