White Chocolate Gingerbread Fudge Recipe

Name: White Chocolate Gingerbread Fudge
Prep time: 15 min
Cook time: 5 h 15 min
Total time: 5 h 30 min
Yield: 36 serving(s)
Ingredients: 14 ounce (396 g) can sweetened condensed milk – not lite; 3 and 1/4 cups (585 g) white chocolate chips, divided; 1 Tbsp. heavy cream; 1 tsp. vanilla extract; 3 Tbsp. Crosby’s Fancy Molasses; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. nutmeg; 1/4 tsp. allspice

Ingredients

14 ounce (396 g) can sweetened condensed milk – not lite
3 and 1/4 cups (585 g) white chocolate chips, divided
1 Tbsp. heavy cream
1 tsp. vanilla extract
3 Tbsp. Crosby’s Fancy Molasses
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice

PREP TIME 15m	COOK TIME 5h15m	TOTAL TIME 5h30m
YIELD 36 serving(s)

Instructions

Line an 8” pan with parchment paper, leaving a little overhang.
In a medium heavy bottomed saucepan over medium-low heat, combine sweetened condensed milk and 3 cups of the white chocolate chips.
Stir until the chocolate chips have melted.
Stir in the tablespoon of heavy cream and the vanilla.
Pour half of this mixture to a smaller saucepan and place it over medium-low heat. (Set remaining aside.)
Stir in the 1/4 cup of white chocolate chips, molasses and spices.
Stir until chocolate has melted.
You will now have two mixtures: gingerbread and plain white chocolate.
Beginning with the plain white mixture, spread a thin layer in the bottom of the lined baking pan. (If it’s too thick, rewarm before pouring into the bottom of the baking pan.)
The white mixture is firmer so must be used as the base of the fudge.
Drizzle some gingerbread mixture on top, followed by more white mixture and continue alternating until both mixtures are used up.
Use a butter knife or wooden skewer to swirl the two mixtures together.
Refrigerate until firm (about five hours) and cut into one-inch pieces.
Store in an airtight container for up to two weeks, or freeze (double wrapped) for up to two months.