Ginger crunch fudge truffles. You will love this healthy, plant-based version. Many people think that eating healthy and wholesome food is only. Turn regular ginger crunch into festive ginger crunch by adding some candied nuts, cranberries and extra spices.
If you like ginger, you'll LOVE this. Think crunchy biscuit base, smothered with ginger flavoured icing topped with crystallised ginger. It's from an old Australia & New Zealand recipe book – apparently a recipe from New Zealand. You can have Ginger crunch fudge truffles using 8 ingredients and 8 steps. Here is how you cook it.
Ingredients of Ginger crunch fudge truffles
- You need 4 oz of butter.
- Prepare 1 1/2 cup of sugar.
- You need 1 1/2 cup of milk.
- It’s 1 tbsp of golden syrup.
- Prepare 1/4 of tin of condensed milk.
- You need 1 of handful of crystalised ginger, chopped into small pieces.
- You need 1 cup of dessicated coconut.
- You need 1 packages of ginger nut biscuits, crushed.
Multi award winning, melt in your mouth chocolate truffles "Everyone needs a little Booja-Booja now and then" Mister Booja-Booja You may also enjoy our dairy free alternative to Brought numerous times a lovely strong chocolate taste with a little crunch. HÄAGEN-DAZS® White Chocolate Raspberry Truffle combines creamy white chocolate ice cream with chocolate fudge truffle chunks and a tangy raspberry ripple. I love making condensed milk fudge recipes (like my easy fudge recipe and hot chocolate fudge!) because of their simplicity — it's just a matter of combining the ingredients on the stovetop and melting them together for sweet confection perfection. This funfetti-packed cake batter fudge is very creamy.
Ginger crunch fudge truffles step by step
- Place a heavy based, decent sized saucepan on the stove. Cut butter into cubes and melt in pot on a low heat..
- Once the butter is melted add the sugar and turn the heat to medium. Stir the sugar and the butter for 5 minutes so the sugar absorbs dome heat and the crystals start to dissolve..
- Then, add all other ingredients to the saucepan. You need to bring the mixture up to the boil, stirring often so the sugar does not burn on the bottom of the pot..
- Once the mixture is bubbling and nearly doubles in size in the pan, turn the mixture down to medium again. The sugar should hold the heat so it continues to boil gently. If not feel free to turn the element up and down to keep the mixture boiling. IMPORTANT: it needs to boil gently for 30 minutes. Stir occasionally to ensure no burn..
- After the 30 minutes are up, the mixture should have turned light brown. Take off the heat a beat with an electric beater until stiff and glossy..
- Mix in the crushed ginger nut biscuits and the ginger, pour into a flat, square dish that has been lightly greased with butter and put in the fridge to set..
- Leave for at least 2-3 hours until properly cooled. Pour the coconut on to a large plate and have another plate on standby for the finished product to sit on..
- Take a large spoonful of the cold fudge mixture and roll it into a ball between your hands. Then roll the ball in the coconut and set aside on the other plate. Keep rolling until all the mixture is used. Leave the balls in the fridge until ready to eat. Enjoy!.
Top tip for making Ginger crunch. Try sprinkling some broken up honeycomb onto the top of these slices. Kirstie Allsopp's Union Jack celebration cake. This Peppermint Crunch Fudge, is the ultimate holiday fudge recipe. It is also extremely easy to make.