Gingerbread Swirl Fudge Recipe

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. Have 2 pans/pots ready: a medium saucepan and a small saucepan.

Combine condensed milk and 3 cups of white chocolate chips in a medium saucepan over medium heat. Stir constantly until the chocolate chips are 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. (Leave the other half aside.)

Stir in the ¼ cup of white chocolate chips and the remaining ingredients over medium heat until smooth.

Spread a thin layer of white fudge into the bottom of the lined baking pan. (If the white fudge has thickened too much, gently reheat it over the stove for a few seconds. It’s important that white fudge is the base of the fudge.)

Pour some gingerbread fudge on top, followed by more white fudge, then more gingerbread fudge. Continue until everything is used up. Using a toothpick, gently swirl the two fudges together.

Cover with aluminum foil and refrigerate for 5 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away the foil and cut into 1-inch squares.

Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2 to 3 weeks.