Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Candied ginger and crushed gingersnaps give this 5-ingredient fudge recipe a bit of holiday flair.

Recipe by MyRecipes March 2007

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Yield:
16 pieces
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Ingredients

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Directions

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  • Grease an 8-inch square baking pan. Line bottom of pan with a strip of aluminum foil or waxed paper long enough to hang over 2 sides of pan by about 2 inches. Grease foil or waxed paper.

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  • In a 2-quart saucepan, stir condensed milk, chocolate and fresh ginger over medium-low heat until chocolate has melted and mixture has thickened, about 5 minutes. Remove from heat and stir in crushed gingersnaps and half of candied ginger.

  • Spread mixture evenly into prepared pan and sprinkle top with remaining candied ginger. Refrigerate until completely set, about 2 hours.

  • Loosen foil sides from pan with a knife. Lift fudge out by grasping foil, and then transfer fudge to a cutting board. Cut into 16 squares.

Nutrition Facts

239 calories; fat 11g; saturated fat 6g; protein 4g; carbohydrates 35g; fiber 2g; cholesterol 11mg; sodium 67mg.
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