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Gingered Creamy Fudge




Source of Recipe


Sherry Yard


Recipe Introduction


Executive pastry chef of Spago Beverly Hills and author of The Secrets of Baking shares a recipe that reminds her of childhood.


List of Ingredients




1 piece (2 inches) fresh ginger , peeled and very finely grated
1/2 cup sweetened condensed milk
1/4 cup whole milk
6 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
1 stick (8 tablespoons) butter, softened
1/8 teaspoon salt


Recipe



Line an 8" x 8" baking pan with aluminum foil, letting foil extend at 2 sides. Spray with cooking spray.

Wrap grated ginger in a dampened kitchen towel, then squeeze and twist towel firmly over a small bowl to yield scant 2 tablespoons juice.

In a medium saucepan over medium heat, combine sweetened condensed milk and whole milk. Bring to a boil, reduce heat and simmer until slightly thickened, about 3 minutes. Remove pan from heat, add chocolates and let stand 1 minute. Add butter, salt and ginger juice. Whisk until chocolates and butter melt and mixture is smooth. Pour into prepared pan. Let cool, then refrigerate until firm, about 4 hours or overnight.

To serve, lift fudge from pan using foil ends; place on a cutting board. Cut into 1-inch squares.

YIELD: 64 Pieces