I’ve said it once, I’ll say it again; I am not a baker. I can cook like a pro (and blow my own trumpet, apparently) but baking has me running around like a headless chicken making mistakes left, right and centre. This ginger chocolate fudge was no exception, if anything, it’s made it all the more obvious! Whilst making this fudge, I managed to use flavouring that was ten (yep, TEN) years out of date, overcook the fudge, and cover the kitchen in hot, sticky fudge.
Everything aside, it tasted fine for the most part. And don’t worry, I’ve adjusted the recipe so you DON’T make all the mistakes.
Apologies for the weird photo colour, the lighting in my kitchen at home is SO ORANGE and no editing would get rid of it!
Ingredients (makes loads!)
900g caster sugar (we tried it with less, but it just didn’t work!)
115g unsalted butter 1 tin of condensed milk (297g)
100g dark chocolate (I used Dr Oetker’s which I got in my Degustabox)
1 teaspoon of ginger essence (in date preferable!)
1 pinch salt
6 crushed ginger nuts biscuits
Line a baking tray with grease proof paper and lightly butter up. Break the chocolate up in to a mixing bowl and add the ginger essence.
In a large pan, heat the butter, condensed milk, caster sugar and salt on medium high for about seven minutes. To check if it’s done, drop some of the mixture into ice cold water (we used normal water and it didn’t work, so we ended up SERIOUSLY overcooking it. Make sure your water is ice cold!!) and if it balls up, it’s done!
Stir the mixture into the chocolate until the chocolate has melted, add about 3/4 of the ginger nuts and pour into the tray.
Spread out, then sprinkle over the rest of the ginger nuts and lightly press into the mixture using a spatula. Leave to cool, which takes around three hours out of the fridge, or an hour or two in the fridge.
Cut up, into squares and you’re done! The ginger nuts soften in the mixture, adding little pockets of extra gingery bits, and the dark chocolate stops the fudge from being sickly sweet.
I gave this to my grandma for her birthday, but I’ll be making more flavours and giving some out at Christmas too. They keep quite well, especially compared to biscuits, and are a sweet, personalised gift. It’s the thought that counts after all!
What have you been baking lately?
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