Gingerbread Fudge
If you’ve been following my blog for a while, you know that I’m well-known for my microwave fudge recipes. They’re quick, easy, and oh-so-delicious. But today, I have something new to share with you all. I’m adding a festive twist to my repertoire – gingerbread fudge!
Yes, you read that right. The warm, spicy flavors of gingerbread are making their way into my famous fudge. Imagine biting into a piece of creamy, melt-in-your-mouth fudge that’s bursting with the flavors of ginger, cinnamon, and nutmeg. Sounds heavenly, doesn’t it?
Now, I know what you might be thinking. “Gingerbread in fudge? Isn’t that a bit unusual?” Well, yes, it is. But isn’t that the beauty of cooking? We get to experiment, try new things, and sometimes, we end up creating something truly unique and delicious.
I’ve been experimenting with this idea for a while now. After many trials (and a few errors), I’ve finally perfected the recipe. The result is a fudge that’s not only rich and creamy but also packed with the comforting flavors of gingerbread. It’s like Christmas in every bite!
I can’t wait for you all to try it. Until then, keep experimenting in your own kitchens and remember, the best recipes are those that are made with love.
Gingerbread Fudge
Ingredients
- 3 cups white chocolate chips 18 ounces
- 1 can sweetened condensed milk 14 ounces
- 1 tablespoon molasses
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- pinch salt
- royal icing frosting, or melted chocolate optional decoration
Instructions
- Line an 8-inch square pan with non-stick tin foil or lightly-greased regular foil or parchment paper.
- Place the white chocolate and sweetened condensed milk in a large, microwave-safe bowl.
- Heat for 90 seconds. Let set for 2 minutes. Heat for an additional 45 seconds at then let the bowl sit in the microwave for about 3 minutes Remove the bowl and stir until all of the chocolate melts.
- Stir in the molasses, spices, and pinch of salt.
- Pour the fudge into the prepared baking pan, spreading evenly. Refrigerate about 3 hours until firm.
- Cut into 16 or 24 squares.
- If desired, place royal icing, melted chocolate, sprinkles, or frosting in a decorating bag and pipe designs on top.
