Dish: Tasty Ginger crunch fudge truffles

Ginger crunch fudge truffles. As a busy cook and mum, I like the idea that I can make this in record time. It should be achievable on Sunday afternoon (or evening) Thanks to a neighbour we have been making ginger crunch with the non c ooked base like making fudge and add the lumps of ginger in the base as well. This Ginger Crunch Slice Recipe is a famous New Zealand favorite, and sure to become one in your kitchen too!

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Whiskey Ginger fudge is a homemade fudge with no preservatives and made fresh to order. All of the fudge I make is presented in gift boxes prefect giving to someone special or even for a special treat for yourself. Spice up your slice with ground ginger - this light and luscious recipe marries biscuit crunch and smooth topping beautifully. - by Better Homes and Gardens. We can cook Ginger crunch fudge truffles using 8 ingredients and 8 actions. Here is how we attain.

Preparation To Make of Ginger crunch fudge truffles

1. Detaile. 4 oz of butter.
2. Step by step. 1 1/2 cup of sugar.
3. Detaile. 1 1/2 cup of milk.
4. Guidelines. 1 tbsp of golden syrup.
5. Step by step. 1/4 of tin of condensed milk.
6. Instructions. 1 of handful of crystalised ginger, chopped into small pieces.
7. Step by step. 1 cup of dessicated coconut.
8. Instructions. 1 packages of ginger nut biscuits, crushed.

Tara Parker-Pope, "VegNews Holiday Cookie Collection". If you like ginger, you'll LOVE this. Think crunchy biscuit base, smothered with ginger flavoured icing topped with crystallised ginger. It's from an old Australia & New Zealand recipe book - apparently a recipe from New Zealand.

Step by step To Make Ginger crunch fudge truffles

1. Place a heavy based, decent sized saucepan on the stove. Cut butter into cubes and melt in pot on a low heat..
2. Once the butter is melted add the sugar and turn the heat to medium. Stir the sugar and the butter for 5 minutes so the sugar absorbs dome heat and the crystals start to dissolve..
3. Then, add all other ingredients to the saucepan. You need to bring the mixture up to the boil, stirring often so the sugar does not burn on the bottom of the pot..
4. Once the mixture is bubbling and nearly doubles in size in the pan, turn the mixture down to medium again. The sugar should hold the heat so it continues to boil gently. If not feel free to turn the element up and down to keep the mixture boiling. IMPORTANT: it needs to boil gently for 30 minutes. Stir occasionally to ensure no burn..
5. After the 30 minutes are up, the mixture should have turned light brown. Take off the heat a beat with an electric beater until stiff and glossy..
6. Mix in the crushed ginger nut biscuits and the ginger, pour into a flat, square dish that has been lightly greased with butter and put in the fridge to set..
7. Leave for at least 2-3 hours until properly cooled. Pour the coconut on to a large plate and have another plate on standby for the finished product to sit on..
8. Take a large spoonful of the cold fudge mixture and roll it into a ball between your hands. Then roll the ball in the coconut and set aside on the other plate. Keep rolling until all the mixture is used. Leave the balls in the fridge until ready to eat. Enjoy!.

These Ginger crunch logs are an easy no-bake recipe; these combine the Christmas-sy ginger flavour punch with creamy white chocolate. In a food processor combine the crushed ginger biscuits, caster sugar, condensed milk, vanilla and cinnamon. All the flavors of a truffle but without all the work. These are a peppermint flavored cookie dough covered in a peppermint ganache. These truffle bars tend to get a little sticky at room temperature.