date: 2020-09-24T02:06:22.554Z image: https://img-global.cpcdn.com/recipes/5477521734762496/751x532cq70/ginger-crunch-fudge-truffles-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5477521734762496/751x532cq70/ginger-crunch-fudge-truffles-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5477521734762496/751x532cq70/ginger-crunch-fudge-truffles-recipe-main-photo.jpg author: Essie Rhodes ratingvalue: 5 reviewcount: 19193 recipeingredient: - "4 oz butter" - "1 1/2 cup sugar" - "1 1/2 cup milk" - "1 tbsp golden syrup" - "1/4 tin of condensed milk" - "1 handful of crystalised ginger chopped into small pieces" - "1 cup dessicated coconut" - "1 packages ginger nut biscuits crushed" recipeinstructions: - "Place a heavy based, decent sized saucepan on the stove. Cut butter into cubes and melt in pot on a low heat." - "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." - "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." - "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." - "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." - "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." - "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." - "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!" categories: - Recipe tags: - ginger - crunch - fudge katakunci: ginger crunch fudge nutrition: 291 calories recipecuisine: American preptime: "PT38M" cooktime: "PT36M" recipeyield: "2" recipecategory: Dessert ---  Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, ginger crunch fudge truffles. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious. Ginger crunch fudge truffles is one of the most favored of current trending meals on earth. It's appreciated by millions every day. It is simple, it is quick, it tastes delicious. Ginger crunch fudge truffles is something that I have loved my entire life. They are fine and they look wonderful. To get started with this recipe, we must prepare a few ingredients. You can cook ginger crunch fudge truffles using 8 ingredients and 8 steps. Here is how you cook that. ##### The ingredients needed to make Ginger crunch fudge truffles: 1. Make ready 4 oz butter 1. Take 1 1/2 cup sugar 1. Get 1 1/2 cup milk 1. Get 1 tbsp golden syrup 1. Make ready 1/4 tin of condensed milk 1. Make ready 1 handful of crystalised ginger, chopped into small pieces 1. Take 1 cup dessicated coconut 1. Prepare 1 packages ginger nut biscuits, crushed ##### Instructions 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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! So that is going to wrap it up for this exceptional food ginger crunch fudge truffles recipe. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!