This time of year is filled with friends, family, giving, and of course eating. Bringing something wonderful to your next gathering can be a great treat and a wonderful surprise for your host. My dark chocolate fudge blends holiday flavors with dark chocolate and marshmallow topping. This is the time of year to celebrate with a treat you may not normally eat during the rest of the year. This recipe is easy to change and make your own so give it a try bring something great to your next party.
1. Wash your hands.
2. For this recipe you will need a, sauce pan or small pot, strong wooden spoon or heat proof spatula, a medium bowl, the food processor or blender, measuring cups and spoons, the stove and the oven.
If you are not allowed to use the oven, stove, or food processor by yourself you can ask an adult to help.
ChefElla’s Dark Chocolate Fudge with Gingerbread Crust (1 – 9 X 9 pan)
20 oz. Dark Chocolate Chips (2 packages)
-You can use milk chocolate or semi-sweet chocolate for your fudge if you prefer.
14 oz. Sweetened Condensed Milk (1 can)
1 tsp Salt, Kosher or Sea
8 oz. Gingerbread or Gingersnap Cookies (this will make 3 cups of crumbs)
-The cookies should be dry biscuit style not moist or chewy.
1/3 Cup Butter, Melted
1/3 Cup Brown Sugar, Loosely packed
Optional Toppings: I topped my fudge with marshmallow topping, but to top your fudge, you can choose from many different ingredients; caramel and sea salt, roasted nuts, cereals, toasted grains, sprinkles, cookie pieces, or your favorite toppings.
Optional Inclusions: When you make your fudge you can also mix ingredients into your fudge. You can mix in, mini-marshmallows, nuts, cereals, toasted coconut, peppermint, cookie pieces or your favorite ingredients. For this recipe you could add about 1 cup of ingredients to your fudge.
3. Pre-heat oven to 350F.
4. Add the cookies to your food processor or blender. Grind the cookies into crumbs. If you are using a blender you will want to break the cookies into small pieces first.
5. In your medium bowl add the brown sugar and cookie crumbs. Mix well with a fork.
6. Melt your butter and mix into your cookie mixture. Mix until all of the crumbs look wet.
7. Line your pan with parchment paper or foil. If you are using a good non-stick pan you should not need to line the pan. Press the crumb mixture into the bottom of the pan in an even layer.
8. Bake the crumb mixture for 8 minutes. Remove from the oven and let cool for 10-15 minutes.
9. Place your sauce pan or pot on the stove on medium heat. Add your condensed milk and salt and let the milk get warm.
10. Turn the heat to low and add your chocolate pieces and any optional inclusions you may want in your fudge.
11. Mix the chocolate and milk well. Keep mixing the fudge. Scrape the bottom and sides of the pan as the mixture comes together. When the mixture looks smooth and there are no visible chocolate pieces remove the fudge from the heat and top your crumb mixture. Do not turn up the heat or leave the fudge on the stove too long. If you get the chocolate too hot or leave it on for too long the cocoa butter will separate out and you will see what looks like oil in your pan.
12. Spread the fudge evenly over the crumbs. If you are topping your fudge add the ingredients now and press the toppings gently into the fudge.
13. Cool your fudge for about 2 hours in the refrigerator. Remove the fudge from the refrigerator and let it sit for about 30 minutes before cutting and serving.
ChefElla’s helpers can help by:
Measuring out ingredients
Mixing the crumb base
Pressing the crumb base into the pan
Mixing the fudge.