Gingerbread Holiday Fudge

• Produce

  • 1 tsp Ginger

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 Cookie icing, Red
  • 1 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 Sprinkles
  • 1 tsp Vanilla
  • 3 cups White chocolate chips

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 14 oz can Condensed milk

• Desserts

  • 12 oz White chocolate bark or candy melts

• Other

  • 1 tablespoon sprinkles (optional

Found on livingsweetmoments.com

Description

Directions

• Line an 8x8 square pan with aluminum foil and spray with non-stick spray
• In a saucepan over low heat, place the white chocolate chips, butter, and condensed milk. 
• Stir constantly over low heat until the mixture melts completely. 
• When the mixture is melted, add the cinnamon, nutmeg, ginger, vanilla, salt, and sprinkles. Stir until combined
• Pour the entire mixture in the prepared pan and leave it at room temperature to set. About 1-2 hours 
• When the fudge is solid, cut into 1 1/2 squares (you can cut them smaller or larger if youd like)
• If your fudge is too soft, simple place in the fridge for 10-15 minutes
• Place the chocolate bark or candy melts in a pan over low heat and melt. If the mixture is too thick, thin it out with 1 or 2 teaspoons of oil. Do not let the mixture burn or overheat
• One by one using a fork, dip each fudge into the melted candy and tap out the excess by tapping the fork over the bowl.
• Place the dipped candy on parchment paper to harden
• When the fudge has hardened, decorate with cookie icing, sprinkles, etc
• They keep in an airtight container at room temperature
• Enjoy with New England Coffee!