Description

Delight in a festive treat with this Gingerbread Fudge recipe, combining rich white chocolate and warm holiday spices for a smooth, melt-in-your-mouth dessert topped with colorful Christmas sprinkles. Perfect for holiday gatherings or gifting, this fudge blends flavors of molasses, cinnamon, ginger, nutmeg, allspice, and cloves to evoke the classic taste of gingerbread in a creamy fudge form.

Ingredients

Scale

Fudge Base

3 1/2 cups white chocolate chips
1 (14 oz) can sweetened condensed milk
1/4 cup molasses
1/4 cup light brown sugar
4 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon allspice
1 teaspoon ground cloves

Topping

1 cup Christmas sprinkles

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Instructions

Prepare the baking dish: Line an 8×8-inch baking dish with parchment paper and spray the dish with cooking spray before placing the parchment paper inside. This ensures the paper adheres to the pan and prevents shifting when pouring the fudge.
Combine ingredients: In a medium pot over medium heat, add white chocolate chips, sweetened condensed milk, molasses, light brown sugar, unsalted butter, vanilla extract, cinnamon, ginger, nutmeg, allspice, and cloves. Stir constantly to prevent burning and to evenly mix the ingredients.
Melt and smooth: Continue stirring the mixture until all ingredients are melted and the fudge base is smooth and fully combined without any lumps.
Pour fudge into dish: Carefully pour the hot fudge mixture into the prepared baking dish, then use a spatula or spoon to spread it evenly across the surface.
Add sprinkles: Evenly sprinkle the Christmas sprinkles over the top of the fudge. Lightly press down the sprinkles so they adhere to the surface, ensuring they stay embedded when the fudge sets.
Set the fudge: Allow the fudge to cool at room temperature, then refrigerate until fully set, typically about 2 to 3 hours, before cutting into squares and serving.

Notes

Use parchment paper and cooking spray to easily remove fudge from the pan without sticking.
Maintain medium heat and stir constantly to avoid burning the chocolate or condensed milk.
Press sprinkles gently into fudge before chilling to help them stay in place.
Store fudge in an airtight container in the refrigerator for up to two weeks.
For extra festive flair, you can customize sprinkles or add finely chopped nuts if desired.