Gingerbread Fudge

12 Days of Sweets: Day 3

My Daughters favorite cookie happens to be gingerbread. If we go into the bakery to get fresh donuts even in July she will always pick out gingerbread cookies. It might have something to do with all the ginger I ate to combat my morning sickness when I was pregnant with her. She also happens to love white chocolate; this fudge recipe was definitely a must have for a holiday treat for her.

This recipe is very simple as the microwave does most of the work. You will need to stir in between thirty second intervals in the microwave to prevent hot spots and scorching. White chocolate can be a funny ingredient to work with because it melts so quickly. I only had to microwave, and stir, three times before the chocolate melted smooth. You could heat the fudge base instead over a stove in a double boiler, if wanted.

Molasses is what gives this fudge the gingerbread color. The white chocolate acts as a blank slate for the color from the spices and molasses to turn this fudge into a fun holiday treat. My daughter isn’t the biggest fan of spices so I did scale them back for this recipe. If you like spicy gingerbread you are welcome to double the amount of spices and add a 1/4 teaspoon of fresh ground black pepper.

Ingredients:

• 4 cups of white chocolate baking chips
• 1 14 ounce can of sweetened condensed milk
• 2 tablespoons of molasses
• 1 tablespoon of vanilla extract
• 1 teaspoon of ground ginger
• 1 teaspoon of cinnamon
• 1 teaspoon of nutmeg
• Sprinkles for decoration

Method:

1. Lightly oil an 8 x 8 baking pan and line with parchment paper.
2. In a microwave safe bowl, mix together white chocolate and sweetened condensed milk.
3. Microwave in 30 second intervals – stirring in between – until the chocolate has smoothly melted.
4. Stir in molasses, vanilla extract, ginger, cinnamon and nutmeg until mixed through.
5. Smooth out fudge in baking pan and top with sprinkles.
6. Press the sprinkles down and place fudge in the fridge for overnight to harden.
7. Slowly pull on parchment paper to release the fudge from the baking pan.
8. Cut fudge into one inch by one inch squares.
9. Store leftovers in refrigerator for up to three weeks.