Chocolate Gingerbread Fudge, Simple & Delicious

That perfect gingerbread flavor that is the aroma of Christmas is more than just ginger. It’s the ultimate balance of ginger, cinnamon and star anise.

And now…

Chocolate Gingerbread Fudge – The perfect Christmas treat.

The basic fudge recipe here is ridiculously easy!

Two ingredients. 6 minutes in the microwave.

It’s not complicated.

It’s not expensive.

It’s the smoothest, creamiest treat you could make and why stop there.

Play around with the recipe and make any flavor combinations you choose.

Chocolate Gingerbread Fudge

(36 pieces)

1 tin (395g /14 oz) sweetened condensed milk

400g dark chocolate (14 oz)

2 ml powdered ginger

2ml powdered cinnamon

2 ml finely ground star anise

In Sweden there are very handy little measures called a spice measure ‘kryddmått’ 1 of these is equal to 1 ml, the equivalent in the UK and US is about 2 good pinches. So I don’t want to sound too unspecific but 2 ml of each of these spices would be the equivalent of 4 good pinches of each. And I define a ‘good pinch’ as a three fingered pinch – thumb, index finger and middle finger… Come on admit it, you’re giving that a little try aren’t you! 🙂

I ground the star anise in my coffee grinder! It was such a tiny amount I thought it unnecessary to take out the food processor… Well, it’s not the easiest spice to remove all traces of after – just a little heads-up in case you were thinking of doing something similar… I was wiping that out for a good 5 minutes after finishing the fudge.

Having ruined a hand mixer mashing banana peels for my homemade organic fertilizer I can assure you Mr M would NOT have been happy if I ruined the coffee grinder.

METHOD:

1. Line a 20 x 20 cm baking dish with baking paper or greaseproof paper (8 x 8 inch).

1. Empty the tin of sweetened condensed milk into a microwavable container (with a lid) – preferably at least 1.25 L/ 1 1/4 quart.

2. Break up the dark chocolate and add it to the condensed milk

– Don’t stir in the chocolate.

3. Microwave on full effect for 1 1/2 minutes, then stir.

4. Microwave on full effect for another 1 1/2 minutes, then stir.

5. Microwave for an additional three minutes, stirring every minute.

(So 6 minutes in the microwave in total)

After the sixth minute, you should notice that the texture has changed slightly. The fudge starts to get bubbles around the edges, and thicken. Continue to stir until it is once again smooth.

If after six minutes it hasn’t got bubbly around the edges, and the texture doesn’t appear to have thickened, microwave for an additional one to two minutes. This will definitely be needed if you chose to use milk chocolate instead of dark chocolate.

6. Add the ginger, cinnamon, ground star anise, and stir until it’s thoroughly mixed.

7. Pour the fudge into the pre-prepared baking dish, and cool in the fridge.

8. After a couple of hours you can lift the baking paper and fudge out of the tray and use a sharp knife to cut it into 36 pieces.

…Voila!

AND HAPPY CHRISTMAS

Linking Chocolate Gingerbread Fudge with #TastyTuesdays, #CookBlogShare & #FestiveFoodFriday

Where to go for more after Chocolate Gingerbread Fudge? Check out other delicious fudge treats and recipes:

White Chocolate Cranberry Fudge Cheesecake on a Roasted Pecan Biscuit Base

Salted Dark Chocolate Licorice Fudge

And Individually wrapped pieces of White Chocolate Cranberry Fudge

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