Gingerbread Fudge
This rich, spiced gingerbread fudge comes together on the stovetop with white chocolate, molasses, and warm winter spices.
Ingredients
- 1 can sweetened condensed milk 14 ounces / 397 g
- 18 ounces white chocolate chips 510 g
- ¼ cup unsulphured molasses 60 ml
- 1 tablespoon unsalted butter 14 g
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 teaspoon vanilla extract
- Optional for drizzle: 4 ounces white chocolate chopped or wafers, 113 g
Instructions
- Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides to act as handles.
- In a medium saucepan, combine the sweetened condensed milk, white chocolate chips, molasses, and butter.
- Cook over low-medium heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth. Do not let it boil.
- Remove the pan from the heat. Stir in the ground ginger, cinnamon, nutmeg, allspice, cloves, and vanilla extract until well combined.
- Quickly pour the fudge mixture into the prepared pan and spread it into an even layer with a spatula.
- Let the fudge set at room temperature for 3-4 hours, or in the refrigerator for about 2 hours, until firm.
- Once firm, use the parchment handles to lift the fudge out of the pan. Cut it into small squares with a sharp knife.
- For the optional drizzle, melt the 4 ounces of white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Drizzle the melted chocolate over the fudge squares. Let the drizzle set for about 10-15 minutes before serving.
Notes
Stir constantly over low heat to prevent the white chocolate from seizing or burning.
Parchment paper handles make it much easier to remove the set fudge from the pan for clean cutting.
Feel free to adjust the spices to your taste. You can add a little more ginger for a spicier kick.
For the cleanest cuts, use a large, sharp knife. Wiping the blade clean between cuts also helps.