Slow Cooker Gingerbread Fudge
Gingerbread Fudge is a really lovely fudge with a good texture to it and so much Christmas flavour. It’s the perfect fudge for gifting at Christmas – or for making in the new year when you realise you have gingerbread syrup leftover!
Servings: 40 pieces
- 397 ml condensed milk
- 200 g white chocolate – can be bars or chocolate chips
- 400 g milk chocolate – can be bars or chocolate chips
- 1 tbsp Gingerbread Syrup
- 100 g Ginger Nut Biscuits broken into small pieces
- 30 g Ginger Nut Biscuits crushed
Break the chocolate up and add to the slow cooker bowl with the condensed milk and Gingerbread Syrup
Turn the slow cooker on to high and leave to cook for 30 minutes with the lid off, stirring every ten to fifteen minutes.
When thick and well combined, stir in the pieces of Ginger Nut biscuits.
Pour into a tin lined with parchment paper or a silicone baking tray and sprinkle over the crushed Ginger Nut biscuits.
Put in the fridge to set and cool completely – preferably overnight.
If you’d like to pin or print this Slow Cooker Gingerbread Fudge for later you can do so below. Happy baking!