What is more classic and iconic for Christmas than gingerbread men? Well, now you can enjoy the flavor of the gingerbread cookie in a delicious fudge recipe.
Total Time: 5 Hours, 20 Minutes (Prep - 20 Minutes / Cook - 5 Hours)
Servings: 64 1-inch squares
Ingredients
14oz can full-fat sweetened condensed milk
3 1/4 cups white chocolate chips, divided
1 teaspoon pure vanilla extract
3 tablespoons unsulphured or dark molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Instructions
Line an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.
Combine condensed milk and 3 cups of white chocolate chips in a medium saucepan over medium heat. Stir constantly until the chocolate chips have melted.
Once the mixture is smooth, remove from heat and stir in the vanilla extract.
Transfer half of the mixture to a smaller saucepan over medium heat and leave the other half aside.
Stir in the 1/4 cup of white chocolate chips and the remaining ingredients over medium heat until smooth. You should now have half plain white fudge and half gingerbread fudge.
Spread a thin layer of white fudge into the bottom of the lined baking pan. Pour some gingerbread fudge on top, and continue to layer this way until both fudges have been used. Using a toothpick, gently swirl the two fudges together.
Cover with aluminum foil and refrigerate for at least five hours, or overnight until completely set. Once set, remove the fudge from the baking pan by lifting the aluminum foil/parchment paper. Peel away foil and cut into 1-inch squares.
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