The Pioneer Woman Tasty Kitchen
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Gingerbread Fudge

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Intermediate

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Description

A soft chewy chocolate fudge, complemented with warm gingerbread spices.

Ingredients

  • 2 cups Granulated Sugar
  • 2 cups Dark Brown Sugar
  • 1 cup Molasses
  • 1 cup Corn Syrup
  • 1-½ cup Evaporated Milk
  • 1 teaspoon Cream Of Tartar
  • 2 cups Unsweetened Chocolate, Finely Chopped
  • ¼ cups Butter
  • 2 teaspoons Vanilla
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Pumpkin Pie Spice
  • 2 teaspoons Fresh Grated Ginger
  • 1 Tablespoon Fleur De Sel

Preparation

To start, get your pan ready. A 9×13 pyrex dish is what I used. Spray evenly with cooking spray, set aside.

Next, combine the sugars, molasses, corn syrup, evaporated milk, and cream of tartar in a medium-large saucepan over medium heat. Stir until the sugars dissolve, and brush down the sides with a wet pastry brush. Insert a candy thermometer.

Once the mixture gets hot and starts bubbling, add the finely chopped chocolate and stir until it is melted. If you use chocolate chips, make sure that they are chopped so that they melt easily, otherwise you might end up with chunks of unincorporated chocolate in your fudge.

Once the chocolate is fully melted into the fudge, brush down the sides of the pan with the wet pastry brush, and bring the candy to a boil.

Continue to cook, without stirring, until it reaches 240 degrees. Remove the fudge from the heat and take out the candy thermometer.

Pour the hot liquid into the bowl of your mixer. Add the butter, vanilla, and spices. Using the paddle attachment, turn on low at first to incorporate, about 2 minutes. Turn the mixer on medium-low, let it mix for about 5 minutes. Beat the fudge until it starts to hold its shape, becomes lighter in color, and loses its gloss. Watch it carefully as the fudge can quickly go from ready to overbeaten and stiff.

Once the fudge starts to hold it shape and begins to set, scrape it into the prepared pan and smooth it into an even layer. Sprinkle the top with fleur de sel. Allow the fudge to cool in the refrigerator for 3 hours. Cut into whatever size you want! Store Gingerbread Fudge in an airtight container. And, enjoy!

One Comment

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Avatar of kella

kella on 12.22.2009

yummy yummy yummy!

bad news: someone found my hidden stash of this.

One Review

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Avatar of Katharine R Christie

Katharine R Christie on 11.5.2012

I’m going to be honest here. This did not work for me at all. The fudge did not set up and I ended up with a huge gooey if tasty mess.
To be fair I did modify the recipe some but only in terms of what I’d learned about fudge making elsewhere and that part went fine.
The main problem is simply one of physics. It was a bigger batch of fudge than what I’m used to making. There was more of it and the molasses made it a thicker candy to deal with. I tried to stir it with a wooden spoon and there was literally blisters on my pinkies before the fudge had matted properly. I let it set up in the fridge all night and no improvement at all. I considered rolling it into candy balls instead of square pieces but they melted right back.
I gave a rating of three mittens because overall I think it’s a good recipe and a neat concept. It was just a question of equipment in the end.

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