Dark Chocolate & Ginger Fudge

Sweet

Prep Time: 5 min Cook Time: 5 min Total Time: 4 hrs Servings: 25 Source: Australian Table Magazine December 2003 pg 142

Ingredients

              395g sweetened condensed milk
            
              60g unsalted butter, chopped
            
              400g good-quality dark cooking chocolate, finely
              chopped
            
              125g finely diced glacé ginger

Directions

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.

Notes

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.