How To Make Gingerbread Fudge
Feel the sweetness of holidays with this gingerbread fudge spiced with cinnamon, nutmeg, and cloves, topped and decorated with melted white chocolate.
Serves:
Ingredients
- 3cupspremium white chocolate chips
- 14ozsweetened condensed milk
- ¼cupmolasses
- 1tbspbutter
- 1tspvanilla extract
- 1½tspground ginger
- 1tspground cinnamon
- ¾tspnutmeg
- ½tspallspice
- ½tspground cloves
- 1cupwhite chocolate melting wafers,optional
Instructions
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Line an 8×8-inch pan with aluminum foil and lightly grease or butter the foil. Set aside.
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Combine white chocolate chips, condensed milk, molasses, and butter in a medium-sized saucepan over medium heat.
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Stir frequently until butter and chocolate chips are completely melted and ingredients are completely combined. Add vanilla extract and all spices, then stir well.
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Pour mixture into the prepared 8×8-inch pan, making sure that the pan is on a heatproof surface.
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Allow fudge to cool completely before cutting/decorating. Cooling will take several hours at room temperature. Alternatively, speed up the process by refrigerating the fudge for 1 to 2 hours.
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Once the fudge has set, cut and prepare white chocolate melting wafers according to package instructions.
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Pour melted chocolate into a small Ziploc bag, snip off a small piece of the corner, and decorate as desired.
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Let chocolate harden for a few minutes before enjoying.
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Uneaten fudge can be stored at room temperature in an airtight container.
Nutrition
- Calories: 145.22kcal
- Fat: 6.89g
- Saturated Fat: 4.10g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.02g
- Polyunsaturated Fat: 0.26g
- Carbohydrates: 19.48g
- Fiber: 0.15g
- Sugar: 18.14g
- Protein: 2.01g
- Cholesterol: 8.52mg
- Sodium: 36.06mg
- Calcium: 74.26mg
- Potassium: 134.40mg
- Iron: 0.25mg
- Vitamin A: 13.67µg
- Vitamin C: 0.42mg
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