Wednesday, August 31, 2011

Chocolate Ginger Fudge

1 lb 70% cocoa dark chocolate chips
1 can low-fat or regular sweetened, condensed milk
2 tbls grated, fresh ginger
1/4 cup finely chopped chrystalized ginger

Melt chips and milk over double boiler*. When smooth, stir in fresh and chrystalized ginger. Scrap evenly into 9x9 square pan. Refrigerate for 2 hours. Can be stored in sealed container for a few weeks.

*Make your own by placing a heat safe bowl over a pot of simmering water. Make sure bottom of the bowl does not touch the water.

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