Gingerbread Fudge
All the gingerbread flavors in a creamy soft fudge.
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Equipment List
- Medium non-stick saucepan
- 8x8 pan
- Parchment paper
- Binder clips - optional
- Non-stick spatula
- Piping bag or ziploc bag - optional for decorating
Ingredients
- 3 c white chocolate chips
- 14 oz sweetened condensed milk
- 1/4 c molasses
- 1 Tbsp butter
- 1 tsp vanilla extract
- 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 wafers- optional - for decorating
- confection sugar- optional - for decorating
Preparation Instructions
- Line 8x8 pan with parchment paper. Use binder clips to hold down the parchment paper.
- Measure and prepare all ingredients. Set aside.
Cooking Instructions
- Preheat to 108°F
- Add 3 c white chocolate chips to pan
- Add 14 oz sweetened condensed milk to pan
- Add 1/4 c molasses to pan
- Add 1 Tbsp butter to pan
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Add 1 tsp vanilla extract to pan
- Add 1-1/2 tsp ground ginger to pan
- Add 1 tsp ground cinnamon to pan
- Add 3/4 tsp nutmeg , 1/2 tsp allspice and 1/2 tsp ground cloves to pan
- Stir ingredients
- Remove from heat.
Finishing Instructions
- Pour fudge into lined pan. Refrigerate for at least 2 hours to set.
- Once set, cut into 1" x 1" pieces.
- Melt white chocolate chip wafers according to package instructions.
- Place melted white chocolate into a ziploc bag or piping bag. Then cut off a very small piece from the corner of the ziploc bag or piping bag.
- Decorate the fudge. Then let the chocolate harden.
- Optional- sprinkle confection sugar