This Gingerbread fudge tastes just like gingerbread cookie dough!
My post today was going to be all about Thanksgiving and Black Friday. But, some things don’t always happen as planned. Holidays don’t always go like you think they will.
I try to be all bubbles and happy smiles here on Crazy for Crust. And, 99% of the time I am. We all have bad days, and when we turn to the internet for entertainment, we want happy.
Instead of writing all about how I’d hoped to be mowing down other women in my quest for a Lego Friends house that costs more than it should, I’m going to dedicate this post to my Father-in-Law, Mark, who passed away last Tuesday.
Mark loved sweets. His favorite thing at the holidays were sugar cookies. Every Christmas I make a double batch of cut-out sugar cookies, because I have to give him his own tin, or he’d eat all of the ones of the platter on the dessert table.
A few years ago I started getting creative for him at his birthday. Sugar cookie bars, sugar cookie bark, Sugar Cookies with Sprinkles. Whenever we’d go up to see him and my mother-in-law I always brought dessert. Always.
He would have loved this fudge. It’s like gingerbread cookie dough. But in fudge.
After I made the Pecan Pie Fudge last week, I started thinking. What else could be substituted for sweetened condensed milk in the easy fudge recipe? (You know, chocolate chips + sweetened condensed milk = fudge.)
Well, guess what? Molasses can. Molasses and brown sugar and evaporated milk and spices and white chocolate chips.
Melt it all together…and it becomes fudge. That tastes like gingerbread cookie dough.
You can cut it into squares. Or be cute…and cut it into gingerbread men.
This fudge kind of blew me away. Like, it’s gingerbread fudge. It’s fudge…that tastes like gingerbread. *Mind blown*
Note that it’s a little softer than regular fudge, so you need to keep it chilled until ready to serve. But I actually prefer it this way. Regular easy fudge can sometimes get too hard. This has a distinctive chilled cookie dough flavor and texture.
Here’s a gift idea: buy some cookie cutters and cover the bottoms with foil, creating a sort of pan. Pour the hot fudge into the cookie cutters and let it chill, then wrap them up as gifts. You could give gingerbread fudge that look like gingerbread men in gingerbread men cookie cutters!
And since I’m totally obsessed with gingerbread at the moment, this is my favorite fudge ever.
It would have been Mark approved, for sure. And it will be approved by the sweets lover in your family, I promise!
- 3 1/4 cups white chocolate chips
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1/3 cup evaporated milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon vanilla extract
- Sprinkles if desired
- Line a 9x9” pan with foil and spray with cooking spray.
- Place white chocolate chips, brown sugar, molasses, evaporated milk, and all spices in a medium saucepan. Stir to combine, then place over medium-low heat. Stir almost continuously until melted and smooth. Pour into prepared pan. Top with sprinkles, if desired.
- Chill fudge to set. Note: this fudge is a little softer than normal fudge, so it should be kept in the refrigerator until ready to serve.
- Serving suggestion: cut into gingerbread men shapes for a fun treat!
- Gift suggestion: Buy cookie cutters in desired shapes. Line the bottoms with two laters of foil so the bottom is sealed, almost like a cookie-cutter shaped pan. Pour fudge into cookie cutters and decorate with sprinkles. Let set, then wrap in cellophane and give as gifts!
Nutritional information not guaranteed to be accurate
We love you Maka, and we’ll miss you.
Thanks for reading! And go give your loved ones a hug. <3
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: December 1, 2013