makes
26
prep
10 minutes
cook
5 minutes
difficulty
Easy
makes
26
serves
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- Vegetable oil spray, for greasing
- 510 g good-quality white chocolate
- 395 g (1 can) sweetened condensed milk
- 30 g unsalted butter
- ¼ tsp sea salt
- 100 g crystallised ginger, diced
Setting time: 3 hours.
Instructions
- Grease a slice tin, 275 mm x 175 mm x 35 mm high, with vegetable oil spray and line with baking paper.
- Place the white chocolate, condensed milk, butter and salt into a medium saucepan and stir continuously over medium heat (induction setting 6).
- Once the chocolate has completely melted, add the ginger and pour the mixture into the prepared tin, then spread it into an even layer.
- Place into the refrigerator for a minimum of 3 hours.
- Remove the fudge from the tin and slice (see Note) into 85 mm x 20 mm pieces.
Note
- For clean slices, use a sharp knife which has been warmed with hot water.
- Store in an airtight container at room temperature in a dry and cool place for up to 2 weeks. If the fudge is stacked in the container, separate each layer with a sheet of baking paper.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
