Gingerbread Latte Fudge

Smooth gingerbread spiced fudge made with cream and coffee, topped with a marbled frothy layer and toasted ginger cake.

Vegetarian Dessert Sweet Coffee Gingerbread Fudge

Estimated Nutrition

Calories

63.1

kcal / serving

3154.5 kcal total

Carbs

11g

per serving

548.4 g total

Fat

2.2g

per serving

111.2 g total

Protein

0.2g

per serving

11.8 g total

Cook Time

minutes

Serves

pieces

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sticky Ginger Cake

thinly sliced and toasted

500

Caster Sugar

Dairy

Unsalted Butter

plus extra for greasing

150

Double Cream

135

Full-Fat Milk

Liquids

Water

boiling

NutsSeeds

tsp

Ground Ginger

Other

tsp

Ground Espresso Coffee

Method

Butter a 17cm square tin and line it with baking parchment.

Toast the ginger cake slices under a medium grill and chop them roughly once cooled.

Heat sugar, cream, milk, butter, and 50ml boiling water in a deep pan over low heat until dissolved.

Simmer the mixture until it reaches 116°C on a sugar thermometer.

Pour a quarter of the hot mixture into a separate metal bowl.

Beat the ginger and coffee into the remaining mixture in the pan for one minute.

Stir in the cake pieces and beat until the mixture thickens and pulls away from the pan sides.

Pour into the tin, dollop the reserved mixture on top, marble with a skewer, and set before cutting.