There are certain flavors associated with the holiday season. One of my favorites is good old-fashioned gingerbread. I love a classic slice of gingerbread cake, chewy ginger cookies, and especially crunchy gingersnaps. It brings back so many happy (and delicious) memories.
But this year it’s all about experimenting with different candies. So when I saw this recipe for Gingerbread Fudge at Sweet 2 Eat Baking, I knew it had to make the list of candies to try. That, and it’s a super simple recipe. It’s so easy, I was actually pretty skeptical.
After my first bite, I was a bit overwhelmed with all the flavors. It wasn’t bad…just strong. But the next day the spices had blended together to create a beautifully flavored fudge. Still, if you’re not into strong flavors, you may want to adjust the spice mixture down a bit.Sweet & flavorful Gingerbread Fudge. #candy #desserts #holiday Click To Tweet
(adapted from Sweet 2 Eat Baking)
- ¾ cup sweetened condensed milk
- 12oz white chocolate chips, chopped (or chips)
- 3 tsp ginger, sifted
- 1 tsp cinnamon, sifted
- 1 tsp nutmeg, sifted
- 1/4 tsp cloves, sifted
- Prepare a 9×9 inch baking pan with parchment paper. Combine all spices and sift into a small bowl. Set the spices and pan aside for later.
- Place the condensed milk and white chocolate chips into a microwave-safe bowl. Heat at 30 second intervals until the white chocolate chips are almost completely melted (approximately 2-3 minutes). Be careful not to overheat the chocolate chips.
- Stir the chocolate chips and condensed milk to blend, making sure the mixture is smooth.
- Quickly add reserved spices and stir together thoroughly.
- Pour the fudge mixture into the prepared baking pan and garnish with toppings of your choice (we used green and red M&Ms, but sprinkles would be adorable too). Allow the mixture to set either at room temperature or in the refrigerator.
- Using a sharp knife, cut the set mixture into cubes. Store any remaining fudge in an airtight container in the refrigerator.