Crunchy Chocolate-Ginger Fudge

Name: Crunchy Chocolate-Ginger Fudge
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Mexican
Ingredients: 326 grams bittersweet chocolate chips; 2 Tbsps candied ginger, cut into thin strips; 2 Tbsps chopped fresh ginger (a 1 1/2-inch piece); 237 milliliters crushed gingersnaps (15 to 20 cookies, depending on size); 397 grams sweetened condensed milk

Crunchy Chocolate-Ginger Fudge might be just the Mexican recipe you are searching for. One serving contains 224 calories, 4g of protein, and 9g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up bittersweet chocolate chips, gingersnaps, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Equipment you will use

Aluminum Foil

Baking Pan

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.

Ingredients you will need

Sweetened Condensed Milk

Fresh Ginger

Chocolate

Equipment you will use

Sauce Pan

Remove from heat and stir in crushed gingersnaps and half of candied ginger.

Ingredients you will need

Candied Ginger

Gingersnap Cookies

Spread mixture evenly into prepared pan and sprinkle top with remaining candied ginger. Refrigerate until completely set, about 2 hours.

Ingredients you will need

Candied Ginger

Spread

Equipment you will use

Frying Pan

Loosen foil sides from pan with a knife. Lift fudge out by grasping foil, and then transfer fudge to a cutting board.

Ingredients you will need

Fudge

Equipment you will use

Cutting Board

Knife

Aluminum Foil

Frying Pan

Cut into 16 squares.

Equipment

Ingredients

Servings:

326grams

bittersweet chocolate chips 2Tbsps

candied ginger, cut into thin strips 2Tbsps

chopped fresh ginger (a 1 1/2-inch piece)237milliliters

crushed gingersnaps (15 to 20 cookies, depending on size)397grams

sweetened condensed milk

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.