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Categories:Viewed: 12 - Published at: 5 years ago
Ingredients
- 1 (14 oz.) can sweetened condensed milk
- 1 (11.5 oz.) bag bittersweet chocolate chips
- 2 tablespoons chopped fresh ginger (a 1 1/2-inch piece)
- 1 cup crushed gingersnaps (15 to 20 cookies, depending on size)
- 2 tablespoons candied ginger, cut into thin strips
Method
- 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.
