I always make Gingerbread at Christmas. The downside to starting a tradition is that every year more and more people ask for them and I wind up making and decorating 100’s and 100’s of Gingerbread Men.
For something different I thought I would try Gingerbread Fudge.
Not only does it mean everyone still gets their Gingerbread hit but it means I don’t have to decorate biscuits – WINNING 🙂
I have made this fudge in the Thermomix and on the stove top and both methods produce a delicious smooth fudge.
Ingredients
- 200 grams of Dark Brown Sugar
- 60 grams of Molasses or Golden Syrup
- 1 x 390 gram tin Sweetened Condensed Milk
- 200 grams of Quality White Chocolate
- 125 grams of Butter
- 1/2 teaspoon of Cinnamon
- 1/2 teaspoon of Mixed Spice
- 2-3 teaspoons of Ground Ginger
Stove Top
Combine the brown sugar, molasses, butter and chocolate in a large saucepan. Stir until butter and chocolate is melted. Add the condensed milk and spices. Allow to bubble away for 10 minutes making sure to stir frequently.
Pour mixture into a square cake tin lined with baking paper. This fudge can be left on the bench to set but will take up to 8 hours. Because of the warmer temperatures in Queensland I set my fudge in the fridge. This makes sure you get a smooth firm fudge. Allow to set for 6 hours before slicing.
Thermomix
Break the white chocolate into pieces and chop on speed 6/6 seconds. Set aside in a bowl. Add sugar, molasses, condensed milk and butter into your bowl – no need to clean in between these steps. Cook on speed 3/8 minutes/100 degrees with the MC off. Scrape down the sides of the bowl and cook for a further 20 minutes/speed 3/varoma. Finally add the Chocolate, Cinnamon, Mixed Spice and Ginger and mix speed 4/15 seconds. As above pour fudge into a lined cake tin and allow to set in the fridge for 6 hours once cooled.
