Chocolate Gingerbread Fudge
Dark chocolate gingerbread fudge is a bit less sugary sweet but still wins you over with the allure of ginger, cinnamon and clove.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 24 servings
- 14 ounce can sweetened condensed milk
- 1 pound bittersweet chocolate coarsely chopped
- 2 tablespoons unsalted butter
- 1/4 cup molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with parchment paper. Make sure you go up the sides. You can then easily lift the sides to take the fudge out of the pan when it's done. I used a little honey under the parchment paper to make it stay in place.
Combine the sweetened condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water.
Melt the chocolate mixture, stirring frequently. Make sure the mixture doesn't get too hot or the fudge may be grainy.
Stir until all of the chocolate is melted. It will be very thick
Remove the bowl from the pot and stir in the molasses and spices.
Spread the fudge into the prepared pan, smoothing the top with an offset spatula.
Let stand at room temperature for a couple of hours.
Carefully remove the fudge from the pan by lifting the edges of the parchment paper. Cut the fudge into pieces.
Store in the refrigerator for several days, or freeze, well wrapped, for several months. Be sure to bring the fudge to room temperature before eating.
Calories: 181kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 24mg | Potassium: 222mg | Fiber: 1g | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 1.4mg