Gingerbread Fudge

Gingerbread Fudge

Although I’ve barely bought any Christmas presents, we are totally in the Christmas spirit in my house. We went and bought our tree this weekend and it’s the first live tree I’ve had maybe since I was a baby. Growing up, my brother is really allergic to real trees so we’ve always had artificial trees. It’s weird seeing a real tree in my house, but I have to admit that I love that fresh pine smell!

You know what makes for the perfect holiday gift? Fudge! Seriously, it’s so simple to make, but it’s always one of those gifts that everybody loves and seems so impressive.

I love all things gingerbread and had a hankering to make some fudge so I did a quick internet search and found a lot of the recipes didn’t include molasses. What’s the deal, yo?! Molasses is what makes gingerbread…gingerbread! Well, that and ginger, of course. I finally tracked down a recipe, made a few very minor tweaks, and wow, is it good! This fudge really tastes like gingerbread cookie dough.

It’s rich and decadent and full of gingerbread flavors. The fudge is also incredibly easy to make. I had it done and ready to set in the fridge in under 15 minutes. Top with some cute sprinkles and package it up in a cute box or tin, and you’ve got the perfect little gift for neighbors, teachers, etc..

Gingerbread Fudge

Gingerbread Fudge

Ingredients:

 

  • 1/2 cup packed light brown sugar
  • 1/2 cup molasses
  • 1/3 cup evaporated milk
  • 2 tablespoons flour
  • 3 1/2 cups white chocolate chips
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • Holiday sprinkles

Directions:

  1. Line an 8×8-inch pan with foil and spray with nonstick cooking spray. Set aside.
  2. In a medium saucepan over medium-low heat, add the brown sugar, molasses, evaporated milk, and flour. Stir to combine. Cook, stirring frequently, until the mixture just begins to simmer. Remove from heat and stir in the chocolate chips, vanilla, and spices.
  3. Pour the mixture into prepared pan. Top with sprinkles, if desired. Place in the fridge to chill until the fudge has set, at least 1 hour.
  4. Cut into small squares and serve. Store leftover fudge in an airtight container in the fridge or freeze.

Recipe barely adapted from Imperial Sugar

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Gingerbread Fudge

   

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