Maple Gingersnap Fudge

• Baking & Spices

  • 1 tsp Mccormick maple flavor
  • 1 1/2 tsp Mccormick vanilla extract
  • 1 Pinch Salt
  • 3 cups White chocolate chips

• Snacks

  • 1 1/2 cups Gingersnap cookies

• Dairy

  • 1 tbsp Butter
  • 1 (14 ounce can Condensed milk, sweetened

• Other

  • Optional - 1/2 cup walnuts

Found on lovefromtheoven.com

Description

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 3 cups white chocolate chips
• 1 tablespoon butter
• Pinch of salt
• 1 1/2 tsp McCormick Vanilla Extract
• 1 tsp McCormick Maple Flavor
• 1 and 1/2 cups chopped up gingersnap cookies
• Optional - 1/2 cup walnuts

Directions

• Line an 8x8 or 9x9 inch pan with foil. Make sure to use enough foil for foil to overhang the pan, making it easy for you to remove.
• In a heavy pan over low heat, melt sweetened condensed milk, white chocolate chips, butter and salt. Stir almost constantly until almost all chips have melted (they will continue to melt once removed from heat).
• Remove from heat, stir in vanilla extract and maple flavor. Mixture will be very thick. Fold in chopped up cookies and nuts if including them. Scoop mixture into prepared pan, pressing in to create an even layer.
• Place fudge in fridge for at least two hours to set. When ready, cut into squares to serve. Can be stored covered at room temperature, or kept in fridge for up to a week.