White Chocolate Caramel Gingerbread Fudge
This thick creamy caramelized white chocolate fudge with a crumbly ginger biscuit coating is a perfect seasonal treat. It’s sweet, rich and satisfying. A wonderful accompaniment to a warm drink on a cold winter night. And we’ve had lots of cold dark nights this winter to confirm the statement. It’s little treats like these that bring back the sunshine!
White Caramel Chocolate Ginger Biscuit Fudge
- 1 tin (395g /14 oz) sweetened condensed milk
- 450g white chocolate (16 oz)
- 50g ginger biscuits – crushed (2 oz)
1. Line a 20 x 20 cm baking dish with baking paper/ greaseproof paper (8 x 8 inch).
2. Empty the tin of sweetened condensed milk into a microwavable container (with a lid) – minimum 1.25 L / 1 1/4 quart one. 3. Break up the white chocolate and add it to the condensed milk – Don’t stir.
4. Microwave on full effect for 1 1/2 minutes, then stir.
5. Microwave on full effect for another 1 1/2 minutes, then stir.
6. Microwave for an additional four minutes, stirring every minute. (So 7 minutes in the microwave in total)
At about this point you should notice that the texture has changed. The mix starts to resemble a light fluffy mousse, or sponge mix, full of bubbles – stir through these until it is smooth and glossy again.
Keep an eye on your fudge for the final minutes in the microwave, depending on the size of your microwave dish you may see the lid start to rise during the last 30 seconds. If this happens, take it out and stir it before it pours over the sides – you’ll have a lot more fudge and a lot less mess!
You’ll notice that the color of the fudge changes as it caramelizes, this is the first indicator that it’s nearly ready. You should also notice that after having bubbled up 4-5 times the mix thickens considerably. When you see that it’s thickened and it’s caramel in color, it’s ready to take out.
If you want to use dark – or milk chocolate instead, you’ll notice the process goes a little quicker. Our microwaves are all a little different, but to guarantee perfect results when using a darker chocolate just make sure your fudge mix has bubbled up and become ’spongy’ two to three times, then you’re set.
7. Pour the fudge into the pre-prepared baking dish, then sprinkle over the crushed ginger biscuits and gently stroke over them with the back of a spoon to secure them into the fudge. Another way to do it, is to pour half of the fudge into the dish, sprinkle the crushed ginger biscuits over, then slowly pour the other half of the fudge in. That way you get a layer of biscuit through the middle of the fudge.
8. Cool the fudge in the fridge for a couple of hours, then lift the baking paper and fudge out of the tray and use a sharp knife to cut it into 36 pieces.
9. Store refrigerated. And take them out 15 minutes or so before serving. …Voila!
In Sweden they say ginger biscuits make you kinder. A wonderful excuse for grandparents to offer their grandchildren endless supplies. Do you have any stories or traditions with gingerbread at Christmas?
For more delicious fudge check out:
Individually wrapped pieces of White Chocolate Cranberry Fudge
And this unbelievable White Chocolate Cranberry Fudge Cheesecake with a Roasted Pecan Biscuit Base.