Dark Chocolate, Whiskey, Sultana and Ginger Fudge
This decadent slice is so rich; loaded with dark chocolate, ginger, whiskey and sultanas, it is the perfect Christmas treat.
INGREDIENTS
1 cup sultanas
⅓ cup whiskey (or brandy)
finely grated zest of 1 orange
300 grams dark chocolate (I used 70% cocoa solids), roughly chopped
⅓ cup sweetened condensed milk
3 tablespooons cream
125 grams gingernuts (half a packet)
½ cup chopped crystallised ginger (reserve 1 tablespoon for topping)
1 teaspoon gold flakes, optional
METHOD
Put the sultanas, whiskey and zest in a container, give it a good stir, then cover and leave it overnight.
Line an 18cm x 20cm slice tin with baking paper.
Chop the chocolate and put it in a bowl over a saucepan of simmering water. Add the sweetened condensed milk and cream and whisk gently as it melts, until smooth.
While the chocolate is melting put the gingernuts in a sealed plastic bag and take to it with a rolling pin – basically, smash them into small broken pieces.
Add the broken biscuits, sultanas (and any soaking whiskey), and ginger to the chocolate and stir to combine, then pour into the tin. Flatten out a bit, then top with the reserved ginger. Leave to cool in the fridge for 4 hours or overnight, then slice into pieces. It is super rich, so I cut mine into 32 small slices. Decorate with gold flakes, if desired. Serves many
Stuck in the Kitchen
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, Stuck in the Kitchen. To read a little more about her and find out how Stuck in the Kitchen began, click here to read our story on her.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!