Gingerbread Fudge
Gingerbread Fudge combines creamy white chocolate, molasses, and warm spices for a holiday treat that’s easy to make and rich in festive flavor.
36 Servings
Ingredients
- 3 ½ cups 595 g white chocolate chips
- ½ cup 100 g packed brown sugar
- ½ cup 118 ml molasses
- ⅓ cup 79 ml evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon vanilla extract
- Sprinkles optional, for decoration
Instructions
Prepare the Pan:
- Line a 9x9-inch baking pan with aluminum foil, ensuring the foil extends over the sides for easy removal. Lightly spray the foil with non-stick cooking spray to prevent sticking.
Combine Ingredients in Saucepan:
- In a medium saucepan, combine the white chocolate chips, brown sugar, molasses, evaporated milk, cinnamon, ginger, allspice, nutmeg, and cloves. Stir to blend the ingredients evenly before heating.
Cook the Mixture:
- Place the saucepan over medium-low heat. Stir the mixture continuously to ensure the chocolate chips melt evenly and the sugar dissolves completely. Continue stirring until the mixture is smooth and glossy.
Add Vanilla Extract:
- Remove the saucepan from the heat and stir in the vanilla extract. This step enhances the flavor and ties all the spices together.
Pour and Decorate:
- Pour the warm fudge mixture into the prepared baking pan, spreading it evenly with a spatula. For a festive touch, sprinkle the surface with decorative sprinkles, if desired.
Chill to Set:
- Place the baking pan in the refrigerator and allow the fudge to chill for at least one hour or until firm.
Cut and Serve:
- Once the fudge is fully set, lift it out of the pan using the overhanging foil. Cut it into squares or use cookie cutters to create fun holiday shapes. Serve and enjoy!
Notes
To make this fudge gluten-free, verify that the white chocolate chips and sprinkles are certified gluten-free. All other ingredients, such as molasses and spices, are naturally gluten-free.