Ginger Bread Latte Fudge (the fudge equivalent of wincyette pyjamas)

From Sweets Made Simple, this gingerbread latte fudge recipe makes for a mouthwatering autumn sweet; featuring ground ginger and a shot of espresso coffee.

Hope and Greenwood: Sweets Made Simple
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Introduction

Every winter I look forward to the comfort and spice of a gingerbread latte so what better than to take the whole exquisite experience and fold some old school sticky ginger cake, cream and coffee into a smooth, yielding fudge with a frothy latte topping? Every winter I also look forward to hot water bottles, winceyette nighties and bed socks. Poor Mr Greenwood.

Makes 49 squares

Ingredients

50g (2oz) salted butter, plus extra for greasing
75g (2½oz) sticky ginger cake, thinly sliced
500g (1lb 2oz) caster sugar
150ml (5fl oz) double cream
135ml (4½fl oz) full-fat milk
1 tsp ground ginger
2 tsp ground espresso coffee

Essential kit

You will need a 17cm (6¾in) square tin and a sugar thermometer.

Instructions

Boldly butter a 17cm (6¾in) square tin and line with baking parchment. Preheat your grill to medium.

Now lay the ginger cake slices on a baking sheet. Grill until toasted on both sides. Allow to cool and then chop it up roughly. Taste to make sure it’s lovely.

Now put the sugar, cream, milk, butter and 3 tablespoons of water in a large deep pan (I use a 24cm (9½in) diameter pan) and heat gently over a very low heat for about 15 minutes, until the sugar has dissolved.

Wedge a sugar thermometer into the pan and turn the heat up a notch until the mixture starts to bubble. Hold it at this point, adjusting the heat accordingly, and cook until the mixture reaches 116°C (240°F). If you don’t have a thermometer, cook at this steady pace for about 15 minutes. Give the mixture a stir every now and then.

As soon as the temperature has been reached, pour about a quarter of the ooze into a metal bowl and set aside. Add the ginger and coffee to the pan and beat it with vigour for a minute. Stir in the chopped cake, which dissolves into the mixture, and continue to beat well for 5-8 minutes until the mixture has cooled a little and starts to thicken round the edge. It’ll be coming away from the edges of the pan.

Pour into the prepared tin. Give the plain fudge mixture a quick beat and spoon dollops over the top. Use a skewer to marble the layers – it should look fluffy like a latte. Allow to cool then chill for a couple of hours. Cut into squares and eat.

Takes about 40 minutes to make, plus chilling. 

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