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Gingerbread Fudge

Author Dorothy Kern

Ingredients

  • 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

Instructions

  • 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!