Easy Gingerbread Fudge
Prep: 240 minutes
Total: 4 hours
Yield: 35 to 40 pieces
Ingredients:
60 grams (1/4 cup) unsalted butter
240 ml (1 cup) sweetened condensed milk
60 ml (1/4 cup) molasses
135 grams (3/4 cup) brown sugar
300 grams (2 cups) good-quality white chocolate
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pinch of salt
Directions:
Grease an 8-inch square pan and line it with baking or parchment paper.
Add butter, condensed milk, molasses, and brown sugar to a medium saucepan and place on a low heat. Stir until combined.
Turn up the heat to medium and continue to stir as the sugar completely dissolves. Keep stirring until the mixture starts to simmer and noticeably thickens. Remove from the heat and stir in white chocolate, spices, and salt. Return to the heat and stir until the chocolate melts and the mixture is combined and smooth.
Pour fudge into the prepared tray. Smooth the top and place in the fridge for at least 4 hours to set or overnight. Gently remove from the tin and then cut the fudge into small squares.
Store in the fridge.
Notes:
What chocolate do I use?
Use a good quality block of white chocolate, rather than white chocolate chips or melts. The best way to tell if your chocolate is good enough to use is if you are happy to eat it straight from the packet. If not, don’t use it in your baked goods.
Nutritional Facts:
Serving Size: 1 square Calories: 95 Sugar: 13.5 g Sodium: 33.1 mg Fat: 4.3 g Carbohydrates: 13.6 g Protein: 1.1 g Cholesterol: 7.4 mg
Nutrition information is a guide only.
Recipe courtesy of Sweetest Menu.com
