Ginger is a pretty decisive flavour. And hey, I’m not just talking spice ginger. Ginger cats? Ginger guys? Decisive. Personally I happen to love all things ginger. From my darling ginger bear Conan to the super delicious red haired Outlander Jamie(Sam Heughan…I totally had to google that though), is definitely allllll good in my books.
I digress though. The ginger I’m talking about here is that refreshing, zingy spice and plant that everyone either seems to love or hate. My husband so kindly and eloquently stated that he wasn’t such a fan of the flavour as it’s “just a thing old people use to poop’. Yep, I kid you not. That was an actual conversation in our house this week. Personally, I’m a little concerned about his not so great medical knowledge, let alone his down right lack of tastebuds.
My close girlfriend is a huge ginger fan. In fact, for her 30th birthday this week our group of friends brought her an entire boxful of all the most delicious ginger treats we could find. Which, when you are shopping in a fancy gourmet super market turns out is quite a lot! As a little something extra from me, I decided that another ginger treat was needed….and so, here was born the “Ruth” fudge; or as it will hence forth be more colloquially called, Ginger Lovers Dream Fudge. We are talking a spiced gingerbread fudge with chopped dark chocolate glace ginger and crushed ginger nuts for a crunchy topping.
This fudge is beyond easy. So easy that I could barely take any progress pics to give you, it’s pretty much; melt, stir, chop, chill and indulge! I’m pretty tempted to “Christmasify” (it’s a word…surely…nope? Oh well, it stays) the fudge as it borders on Christmas cookie territory and would be so super easy to make in bulk. I’ve adapted the recipe from www.sweet2eatbaking.com so full props to them for such a simple and easy base recipe.
GINGER FUDGE RECIPE
¾ cup sweetened condensed milk
340g white chocolate, chopped ( I used dream- steer away from the cheaper stuff for the best results)
2-3 tsp ginger
1 tsp cinnamon
½ tsp nutmeg
1tsp vanilla extract
½ packet of dark chocolate glace ginger
5 gingernut cookies, crushed into large pieces
- Combine the white chocolate and condensed milk in a microwave safe bowl and heat for 2-3 minutes, checking at the two minute mark. Heat until the white chocolate chips are almost completely melted. Be careful not to overheat; chocolate can burn so easily! Once removed from microwave, stir until completely blended, melted and smooth.
- Immediately add the spices and vanilla and combine.
- Transfer to a 8 x 8 inch baking pan, lined with baking paper. Roughly chop your choc coated ginger and scatter into the top of the fudge then sprinkle the entire top of the fudge with the crushed gingernuts.
- Pop into the fridge to cool. This sets quite rapidly and you can have ready to go in about 4 hours, I did leave mine to set overnight for good measure.Happy Baking!