My lovely mother-in-law
got roped into kindly agreed to several nights babysitting last week (our lives are one big social whirl, you understand…), and I wanted to give her a little something to say thank you.
I’m not sure what made me think of it, but I remembered having made Nigella’s chocolate and pistachio fudge out of ‘Nigella Express’ several years ago, and I thought that with a small ‘tweak’ this would be just perfect.
My mother-in-law likes fudge, and dark chocolate, so all good so far, and she is also very fond of a bit of ginger, sooooo, instead of the pistachios, I added chopped up stem ginger-genius!
Just in case you want to make some too, here is the easy peasy recipe:
- Melt 350g dark chocolate in a saucepan with a 397g can condensed milk and 30g butter over a low heat giving it the odd stir
- Chop approx 100g (about half a jar) of stem ginger in syrup into smaller pieces, and add to the mix
- Pour/scrape into a foil tin or a brownie tin-Nigella specifies a 23cm tin, mine was about 20x15cm and it was fine
- Allow to cool before placing in the fridge to set
Told you it was easy!
AND you can freeze it too. Chop it up when it’s cool, and then lay the pieces out on a lined baking tray, place in the freezer. Once frozen, you can then bung all the bits in to a plastic bag. Then, if the occasion arises, you can very smugly whip out a batch of homemade fudge!