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to Fairy Wren Cottage.
This blog is about seasonal living, sharing our country life & stopping to see the beauty in our day.
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I'm so glad that you are here!

Jude  x 

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I made the simple decoration by using the back of a teaspoon.

Each Christmas Lil makes a slice, fudge or biscuits for Michael to have with his coffee, it is part of her Christmas present to him. I shared this fudge recipe on my instagram feed @fairywrencottage earlier in the year, over the years it has become a family favourite.

Dark Chocolate & Ginger Fudge.


350grams dark chocolate with the highest cocoa content you can find.

2 teaspoons vanilla extract.

1/4 cup icing sugar.

3/4 condensed milk.

1 cup crystallised ginger chopped into smaller pieces.


Lightly grease and line your tin with baking paper. Lifting the baking paper when the fudge has set is how you get the fudge out of the tin.  A small loaf or love heart shaped tin work well.

Melt the dark chocolate over a double boiler, remember to take it off the heat before it completely melts then stir until completely melted.

Add the vanilla, condensed milk & icing sugar, mix well before stirring in the ginger pieces.

Press the mixture into the lined tin, refrigerate, allowing it to set for a couple of hours before cutting it into small slices. Once it has set remove the fudge from the tin,  & store in an airtight container back in the fridge.

This batch of fudge was decorated with little viola’s & marjoram flowers, they were removed before eating the fudge. Do your homework first, some flowers are toxic and poisonous. The person you are giving the fudge to may be allergic to the flowers you have placed on their well intentioned gift.

Enjoy, Jude x

Sweetie Treats: Dark Chocolate & Ginger Fudge.

December 14, 2018



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