Tuesday, 23 February 2016

Ginger Walnut Fudge with Coffee Icing

With temperatures hovering in the 30s in Christchurch last week, the last thing anyone has really wanted to do is turn the oven on. We've all been baking outside the house, let alone in it. So with this in mind, I turned to the cute little book I picked up at a Vintage Market a few weeks ago, for some unbaked inspiration.

I'm not sure when it was published as it doesn't have a date, but it is full of loads of old fashioned fudgy recipes to try out. Here is a modified take on their Ginger Square. I've converted the weights to metric for you. 















Ginger Walnut Fudge with Coffee Icing

115g butter
half a cup brown sugar
4 tablespoons condensed milk
250g crushed wine biscuits
half a cup crystallized ginger
1 cup walnut pieces
1 teaspoon ground ginger

Melt the butter, brown sugar and condensed milk together. 











Crush the biscuits in the food processor. Once finely crumbed, add the ginger and walnuts and pulse until they are broken up but not crushed. 

Pour the crumb mixture into the melted butter mix and fold together. 






Press into a lined slice tin and refrigerate until hardened. 













Coffee Icing

3 tablespoons condensed milk
1 tablespoon softened butter
1 shot of espresso coffee
about 2 cups of icing sugar

Blend the condensed milk and butter together. Stir in the hot espresso, followed by the icing sugar. Blend to a smooth paste and spread onto the chilled fudge slice. 


Cut up into small squares once the icing is set. Store in an airtight container. 

Happy baking!

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