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
Ingredients
- 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
To decorate:
- 30 g Ginger Nut Biscuits crushed
Instructions
- 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!
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.