Recipe: Darkly Decadent Ginger, Whiskey & Sultana Fudge

There is something decidedly indulgent about fudge. This recipe makes it even more devilish with a dash (or two) of whiskey. 

This gooey dark chocolate delight is a wonderfully adult spin on the fudge we remember eating as kids. Golden sultanas are smothered in whiskey and left to stand overnight, soaking into the dried fruit for a daring date night. Perfect for a quick and easy date night- thank us later!

Darkly Decadent Ginger, Whiskey & Sultana Fudge 1

1 cup sultanas
1/3 cup whiskey (or brandy)
finely grated zest of 1 orange
300g dark chocolate (I used 70% cocoa solids), roughly chopped
1/3 cup sweetened condensed milk
3 tablespooons cream
125grams gingernuts (half a packet)
1/2 cup chopped crystallised ginger (reserve 1 tablespoon for topping)
1 teaspoon gold flakes, optional
Put the sultanas, whiskey and zest in a container, give it a good stir around, then cover and leave it over night. Line an 18cm x 20cm  slice tin with baking paper. Put the chocolate in a bowl over a saucepan of simmering water. Add the sweetened condensed milk and cream and whisk gently as it melts, until smooth.
While the chocolate is melting put the gingernuts in a sealed plastic bag and take to it with a rolling pin – basically smash them into small broken pieces. Add the broken biscuits, sultanas (and any soaking whiskey), and ginger to the chocolate and stir to combine, then pour into the tin. Flatten out a bit then top with the reserved ginger. Leave to cool in the fridge for 4 hours or overnight, then slice into pieces – it is super rich, so I cut mine into 32 small slices.  Decorate with gold flakes if desired.



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