From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Dark Chocolate & Ginger Fudge.html | 310 +++++++++++++++++++++++++++++ 1 file changed, 310 insertions(+) create mode 100644 Recipes/Dark Chocolate & Ginger Fudge.html (limited to 'Recipes/Dark Chocolate & Ginger Fudge.html') diff --git a/Recipes/Dark Chocolate & Ginger Fudge.html b/Recipes/Dark Chocolate & Ginger Fudge.html new file mode 100644 index 0000000..47ad5ca --- /dev/null +++ b/Recipes/Dark Chocolate & Ginger Fudge.html @@ -0,0 +1,310 @@ + + + + + + + + +
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Dark Chocolate & Ginger Fudge

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Sweet

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+ + + + Prep Time: 5 min + + Cook Time: 5 min + + Total Time: 4 hrs + + Servings: 25 + + + + + Source: + + + + + +

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Ingredients

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395g sweetened condensed milk

60g unsalted butter, chopped

400g good-quality dark cooking chocolate, finely chopped

125g finely diced glacé ginger

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Directions

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1. Line a square (20cm) cake pan with non-stick baking paper.
2. Place sweetened condensed milk and butter in a medium, heavy-based saucepan on low heat. Stir for 3-4 minutes, until butter melts and mixture is hot. Remove from heat, add chocolate and stir until chocolate has melted. Stir in ginger.
3. Quickly pour hot fudge into prepared pan. Use back of a metal spoon to spread fudge evenly and smooth surface. Cover pan with plastic wrap and chill for 4 hours, until set.
4. To serve, use a sharp knife to cut fudge into squares.

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Notes

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Fudge will keep in an airtight container in fridge for up to 3 weeks.

Separate layers with greaseproof or non-stick baking paper.

For a special present, place pieces in a small gift box lined with greaseproof paper.

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