Dark Chocolate and Ginger Fudge

In cooking, my nemesis for a long time has been anything that involves caramel or boiled sugar. Having had the successes earlier this year with jams, I decided to tackle my ultimate adversary... fudge. I can't work out why this recipe has worked when loads of others have failed but it did and I'm not going to question it too much. I added ginger to this recipe but I would imagine you could swap it out for many other classic fudge flavours - rum and raisin, chocolate orange, perhaps a caramel and pecan. Now I have this recipe I will be experimenting with loads of different flavours and I have a feeling this will feature in a lot of peoples Christmas presents. Please be careful when making this, hot sugar obviously will burn and it hurts A LOT.

Ingredients:

120ml soy milk
250g dark brown sugar
56g plant based butter
100g dark chocolate
1 tsp vanilla extract
3 balls ginger in syrup

 
Method:

Line a loaf pan with baking paper and set to one side.

Chop up your chocolate into small pieces and place on a plate with the butter. Finely chop the ginger and pop on the same plate. In a large pan, mix together the sugar and milk and bring to the boil. Keep it boiling for exactly 7 minutes ( I dont know why this works but it does) stirring continuously. The mixture should thicken and darken, it will bubble quite viciously so be careful not to splash yourself with molten sugar.

Immediately take the pan off of the heat and stir in all of the other ingredients. Keep stirring until everything has melted together then pour the mixture into the prepared loaf tin. Smooth it out with a spatula to create an even layer.

Place the tin in the fridge for at least 30 minutes until set and then turn the fudge out. Chop into bite-sized pieces and enjoy.

I would recommend keeping these in the fridge once cut for the best results but they don't last very long  with people scoffing them so I wouldn't worry either way!

When you make this, please take a picture and tag me using #diaryofadefectivehousewife

Thank you.