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

Recipe by MyRecipes March 2007


Recipe Summary test

16 pieces


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.