Gingerbread Fudge

Gingerbread Fudge

Ingredients:

Directions:

Line an 8-inch square baking pan with parchment paper, leaving enough hanging over sides to remove from pan.

Combine sweetened condensed milk and 3 cups of white chocolate chips in microwaveable bowl, and microwave in 10 second increments, stirring each time until chocolate chips are thoroughly melted and smooth. Add tsp vanilla extract.

Pour half of mixture into another microwaveable bowl—set rest aside—and stir in ¼ cup of white chocolate chips, molasses, and spices. Microwave in 10 second increments, stirring each time until chocolate chips are melted and mixture combined.

Spread a thin layer of white fudge on bottom of lined pan, pour gingerbread fudge on top and lightly spread, and then top with last of white fudge and lightly spread. Using a fork or toothpick, gently swirl the fudges together.

Cover with aluminum foil and refrigerate for 5 hours or overnight until completely set.

Keeps covered in refrigerator for 2-3 weeks. Enjoy!

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