Gingerbread Fudge

Christmas is only about 2 weeks away. I can’t believe it! Monday I shared my super simple Eggnog Fudge, the link is below. Today I’m sharing a super simple Gingerbread Fudge made the same way with sweetened condensed milk. I added a vanilla layer of fudge to the top. I know you’re going to fall in love with this fudge.

As with the Snickerdoodle Fudge this also makes a great gift idea.

Gingerbread Fudge

Course Dessert
Cuisine American
Author Jennifer Grooms

Ingredients

Gingerbread Fudge Layer Ingredients:

  • 3 C white chocolate chips
  • 1 can sweetened condensed milk 14- oz
  • 1/4 C molasses
  • 1 Tbsp unsalted butter
  • 1 tsp vanilla
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves
  • 1 C white chocolate melting wafers optional

Vanilla Fudge Ingredients:

  • 1 1/2 C white chocolate
  • 7 oz sweetened condensed milk

Instructions

  1. Line an 8×8 pan with parchment paper. Set aside.
  2. Using a medium-sized saucepan combine white chocolate chips, condensed milk, molasses, and butter.
  3. Begin heating the saucepan over medium heat.
  4. Stir frequently until butter and chocolate chips are completely melted.
  5. Continue to stir until ingredients are completely combined.
  6. Stir to add the vanilla and all spices, stir well.
  7. Set the 8 X 8-inch pan on an oven mitt while pouring in the fudge mixture. Set aside.
  8. Allow fudge to cool at room temp for several hours or in the refrigerator for 1-2 hours to cool completely.
  9. Combine the white chocolate and sweeten condensed milk together in the top half of a double boiler and melt.
  10. Pour the white chocolate layer on top of the harden gingerbread layer.
  11. Allow to cool.
  12. Put in the refrigerator for several hours or allow to set overnight before serving.
  13. Uneaten fudge can be stored at room temperature in an airtight container.

 

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