Recipe | Christmas Gingerbread Latte Fudge

So here we are onto my second festive recipe of the season, don't forget to check out my White Chocolate & Cranberry Cookies! I've never made fudge before but when I stumbled across this Gingerbread Latte Fudge recipe I couldn't resist it! I don't think there's anything more Christmassy than gingerbread! Fudge is actually a lot easier to make than you'd think this one has a gorgeous mixed of gingerbread, spices and coffee, such a nice combination! This would make a lovely gift for someone too, you could just box it up in a little tin like I've done here or make little parcels with cellophane and twine. 

Ingredients - 

50g salted butter
75g sticky ginger cake, thinly sliced
500g caster sugar
150ml double cream
135ml full fat milk
1 tsp ground ginger
2 tbsp ground coffee

Method - 

1. Grease and line a square baking tin, preheat your grill to medium. Lay the ginger cake slices onto a baking sheet, grill until lightly toasted on both sides. Allow to cool then chop up roughly. 

2. Put the sugar, cream, milk, butter and 3 tablespoons of water in a large deep pan and heat gently over a very low heat for about 15 minutes until the sugar has dissolved. 

3. Turn the heat up until the mixture starts to bubble. Cook this at a steady pace for about 15 minutes. Give the mixture an occasional stir. 

4. Pour a quarter of the mixture into a bowl and set aside. Add the ginger and coffee to the mixture in the pan, take off the heat and beat for about a minute. Stir in the chopped cake which will dissolve into the mixture and beat well for about 5 minutes until the mixture has cooled a little and is coming away from the edges of the pan. 

5. Pour into the prepared tin, give the plain fudge mixture a beat and dollop over the top, use a skewer to marble the layers. Chill for a couple of hours, remove from tin and cut into squares, enjoy! 


1 comment

  1. These look amazing, I will for sure have to try this recipe :)

    Lotte |


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