Orange & ginger cream cheese fudge
Ingredients
5
Steps
4
Serves
6
Cook Time
00-00 Min
Ingredients
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Line a 10 x 8cm/4 x 3 3⁄4in baking tin with waxed paper.
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Put the chocolate in a small heatproof bowl over a pan of simmering water, and stir occasionally until melted.
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Gradually beat the melted chocolate into the cream cheese, and add the icing sugar a little at a time. Stir in the satsuma and ginger, and spoon the fudge into the baking tin. Refrigerate until firm.
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Cut out shapes or squares. Keep refrigerated, and eat within 7 days.