Gingerbread Fudge
If you like classic gingerbread cookies, you’ll love our easy Gingerbread Fudge made with molasses and warm winter spices like cinnamon and cloves. Mix in your choice of chopped pecans or walnuts – or a combination of both – for a deliciously nutty crunch.
Makes: 32 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 2 hours 40 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 2 hours 40 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Ingredients
- 2 tablespoons butter, plus more for greasing pan
- 3 cups white chocolate chips
- 14 ounces (1 can) sweetened condensed milk
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 cup walnuts or pecans, finely chopped
Instructions
- Line an 8-by-8-inch pan with aluminum foil and lightly coat the bottom and sides with butter. Set aside.
- In a medium saucepan, combine the butter, white chocolate chips, sweetened condensed milk and molasses. Cook over medium heat, stirring frequently, for about 10 minutes, or until the chocolate chips and butter are completely melted and all ingredients are well combined.
- Add the vanilla, ginger, cinnamon, nutmeg, allspice, cloves and chopped nuts and stir until thoroughly combined.
- Pour mixture into the prepared pan. Allow fudge to cool for about 15 minutes, then place the pan uncovered in the fridge. Allow fudge to chill in fridge for about 2 hours before cutting.
- Cut fudge into about 32 squares. Serve right away or store leftover fudge in an airtight container at room temperature.
Nutrition Information
Calories: 165|Sugar: 18g|Sodium: 36mg|Fat: 9g|Saturated fat: 4g|Carbohydrates: 19g|Protein: 2.5g|Cholesterol: 10mg|
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