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1
Place a heavy based, decent sized saucepan on the stove.
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2
Cut butter into cubes and melt in pot on a low heat.
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3
Once the butter is melted add the sugar and turn the heat to medium.
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4
Stir the sugar and the butter for 5 minutes so the sugar absorbs dome heat and the crystals start to dissolve.
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5
Then, add all other ingredients to the saucepan.
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6
You need to bring the mixture up to the boil, stirring often so the sugar does not burn on the bottom of the pot.
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7
Once the mixture is bubbling and nearly doubles in size in the pan, turn the mixture down to medium again.
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8
The sugar should hold the heat so it continues to boil gently.
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9
If not feel free to turn the element up and down to keep the mixture boiling.
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10
IMPORTANT: it needs to boil gently for 30 minutes.
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11
Stir occasionally to ensure no burn.
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12
After the 30 minutes are up, the mixture should have turned light brown.
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13
Take off the heat a beat with an electric beater until stiff and glossy.
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14
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.
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15
Leave for at least 2-3 hours until properly cooled.
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16
Pour the coconut on to a large plate and have another plate on standby for the finished product to sit on.
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17
Take a large spoonful of the cold fudge mixture and roll it into a ball between your hands.
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18
Then roll the ball in the coconut and set aside on the other plate.
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19
Keep rolling until all the mixture is used.
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20
Leave the balls in the fridge until ready to eat.
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21
Enjoy!
