Caramel fudge is one of my go-to recipes whether it's for a indulgent treat or a gift to share. It's easy to make and is a little too addictive.
Recently I discovered a chocolate covered ginger fudge at the shops, and decided to tweak my recipe to try and recreate it. For even more pictures and my step by step guide, check out my Easy Caramel Fudge recipe. Here's what you'll need to know for a gingery twist.
Preparation Time: 10 minutes
Cooking Time: 20 minutes (plus a few hours to set)
Makes: 15-20 serves
Ingredients 1 can condensed milk
1 cup brown sugar
2 tablespoons glucose syrup
1/4 cup golden syrup
125g butter, chopped
2 tablespoons of ginger, grated (feel free to add more for a stronger ginger flavour)
180g white chocolate
2 Blocks of dark or milk chocolate
Line a rectangular baking tin with cling wrap. You can use baking paper, but I find cling wrap just makes it easier to get your fudge out once it's set. There's no risk of sticking.
Chop up your white chocolate into small pieces. If you're using chocolate melts you can usually skip this step because they melt so easily.
Place all ingredients, other than the white chocolate and milk/dark chocolate in a saucepan.
Stir over medium heat until the sugar dissolves. Continue to stir until the mixture begins to come away from the side of the pan.
Take off the heat and stir in the white chocolate.
The trick for smoothest fudge is to let is cool down while you stir it in a stand mixer. This step can be skipped, but if you've got a mixer then it will help you get great fudge. Place the mixture in your bowl and use the paddle beater attachment until the mixture is cooled down and nice and thick.
Transfer the mixture into your lined pan. Cover with cling wrap and place in the fridge to set.
Once the fudge has set, remove it from the pan onto a chopping board. Cut the fudge into your desired size, I like to make the pieces a little longer - around the size of small chocolate bars.
Melt your milk/dark chocolate in a microwave safe bowl in 30 cm intervals until it is melted and smooth.
Set up a wire rack over a baking tray/easy to clean board, then one by one, dip your slices of fudge into the melted chocolate using a fork. Coat them evenly - tapping gently to remove excess chocolate - and then place them on the wire rack to set.
You can pipe a design over your fudge by using chocolate of another colour. I darkened my chocolate using some black food colouring, but don't recommend this because it can be messy. Instead consider using a bit of leftover white chocolate. Fill a piping bag, and just pipe in a zig zag pattern over all the slices.
The fudge is now ready to eat. Store it in the fridge for a snack anytime, or package them into small plastic bags to give away as gifts.