- 350 g semisweet or dark chocolate, cut into pieces
- 50 g unsalted butter
- 400 g unsweetened condensed milk
- 5 ml mint (or other flavor) extract
- 170 g sifted all-purpose flour
- 250 g crystallized ginger, cut into approximately 5 mm cubes
- Pre-heat oven to 175 °C
- Line baking sheet with a baking mat or aluminium foil (shiny side up)
- Place chocolate and butter in a double boiler, stir until smooth.
- Remove top of double boiler.
- Stir in, one at a time:
- Condensed milk
- Use two teaspoons to scoop, round and place fudge onto baking sheet.
- Bake two sheets at a time, for 7 minutes total.
- Reverse and swap top & bottom after 4 minutes.
- They are properly done when they’re dull rather than shiny.
- They will come out soft.
- When done, bring out of the oven and let sit to harden.
Best served: Room temperature
All sorts of essence work well (including combinations such as peppermint and orange). Some liqueurs, such as Grand Marnier, also work well.
Dried fruit of many varieties can be swapped for the crystallized ginger. I also particularly favor dried cherries.
The dried fruit can also be left out or substituted with nuts.
The sizing of the cubes of ginger is approximate, some people prefer to chew into larger chunks.
I tend to prefer stronger flavors, so often double the extract. This works particularly well with dark chocolate and mint/peppermint.
- Storage: Air tight container at room temperature
- Freezer: Unknown
- Reheat: No