Gingerbread Fudge Recipe – A New Christmas Classic

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger

• Condiments

  • 1 tbsp Molasses

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 2 cups White chocolate chips

• Dairy

  • 2/3 cup Condensed milk, sweetened

Found on thriftyjinxy.com

Ingredients

• 2 cups White Chocolate Chips
• 2/3 cup Sweetened Condensed Milk
• 1 Tablespoon molasses
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon

Directions

• In a microwave-safe bowl, combine white chocolate chocolate chips with sweetened condensed milk.
• Heat for 25 seconds, stir well, and reheat for another 25 seconds as needed until you get a smooth consistent texture.
• Stir in the molasses and then flavor with the spices – adjust to your personal preference.
• Spoon 1 Tablespoon-sized portions into your gingerbread silicone tray, if using, or fold out into an oiled 9×9? cake pan.
• Press the fudge down with wet, clean hands to ensure it sets evenly, and then place in the refrigerator for 2 hours or overnight.
• Pop out of the tray – or cut into slices if using the cake pan – and serve or package for gifts.