Chocolate Ginger Fudge

Probably one strictly for the grown-ups (although my 2 year old did eat quite a lot when he was 'helping' make it). I'm looking forward to trying it with Mortimers White Chocolate Couverture when it is back in stock - probably with dried cherries or cranberries...

Sorry about the picture quality, husband dropped the camera last week and I've had to resort to a very old one that can't cope with the detail or close-up focus. 

Adapted from peppermint fudge recipe by  Allergy Free Delights  with adaptations for UK availability.

I made 1/2 quantity of original, but had to set it in round cake tin as I didn't have rectangular one small enough to get the depth. 

1/3 cup Chocolate oat milk (or any milk substitute)

1/2 cup granulated sugar

1 cup mini marshmallows (I used big ones and just squashed them into the cup, takes a little longer to melt though)

1 pack (220g) Mortimers Dark Chocolate Powder (or suitable grated dark chocolate)

1 ball preserved ginger (finely grated) - optional

1tsp Vanilla Paste or extract

Line 8 inch cake tin with cling film, leaving enough over the sides to cover once set.

Heat milk substitute and sugar in a pan until dissolved.

Stir in marshmallows and chocolate until completely dissolved.

Pour fudge into tin and leave to cool slightly.

Lightly cover with cling film and chill in the fridge until cold and set.

Remove from tin and cut into squares with a sharp knife.