A delightful change from the conventional chocolate fudge.
Makes: 64 pieces, 1″ x 1″ x ¾ each
Tray size: 8″ x 8″
Ingredients:
- White Chocolate – 400 grams, chopped small and as evenly as possible
- Condensed milk – 3/4 cup
- Jaggery powder – 2 heaping tablespoons
- Chopped Candied Ginger – 5 tablespoons
- Nutmeg powder or grated nutmeg – 1 teaspoon
- Clove – 1, crushed fine using a mortar pestle
- Cinnamon powder – 2 teaspoons
Method:
- Grease and line an 9″ x 9″ tray.
- Mix the chopped white chocolate and condensed milk well, in a saucepan ensuring that all the bits of chocolate are coated with the condensed milk.
- Heat the chocolate condensed milk mix in the saucepan, on low heat, scraping off any from the inner sides of the saucepan to avoid burning.
- As soon as the chocolate has melted take the sauce pan off the heat and stir in the jaggery powder.
- Once the jaggery powder is well incorporated into the chocolate, stir in the chopped Candied Ginger, grated nutmeg, clove and cinnamon powders.
- Pour the fudge into the prepared tin.
- For a festive looking fudge, drop tiny sugar stars or hundreds and thousands.