Gingerbread Fudge

Fudge is one of those classic holiday desserts I need to make every year. It feels really nostalgic because we ALWAYS made fudge growing up. It was also one of those homemade candies that people would gift you. We never went without a Christmas clad tin of the sweet treat. I love the classics like chocolate  and peanut butter, but I am always looking for new flavors and new ways to make this favorite Christmas candy. I am ALSO always looking for ways to incorporate my favorite flavors of the season into different desserts. You can’t get through Christmas without the delightful and spicy flavor of gingerbread. Whether you are making gingerbread cookies or even pancakes, it’s a must have in the month of December.  SO, why not combine the popular flavor with the nostalgic fudge and make a new classic —- Gingerbread Fudge. It’s sweet, spicy and the addition of crushed gingersnaps adds an amazing texture that makes this fudge a new holiday staple in my house.

Products I Used:

All the tools you need to make this recipe!

Glass Bowls 

Recipe:

STEP 1: Prepare a pyrex dish by lining with foil.

STEP 2: Add brown sugar, granulated sugar, molasses, butter, evaporated milk, ginger, cinnamon, salt, allspice, cardamom, cloves and nutmeg to saucepan and stir to combine. 

Greenpan

STEP 3: Bring to a boil over medium heat while stirring constantly. Allow the mixture to reach soft ball stage (234-237 degrees). 

GreenPan // Candy Thermometer

STEP 4: Once it reached soft ball stage, add white chocolate chips, marshmallow creme and vanilla. 

GreenPan // Candy Thermometer

STEP 5: Stir quickly and all ingredients are incorporated and melted. If your white chocolate chips are completely melted…that is totally fine. I leave mine a little in tact for extra texture in the fudge.

STEP 6: Immediately pour fudge into the prepared pyrex. Sprinkle with the crushed gingersnaps cookies.

Pyrex

Pyrex

STEP 7: Allow to cool completely which can take about 2 hours. Store in fridge until ready to cut.

STEP 8: Cut into desired shape. 

 

Printable Recipe:

Gingerbread Fudge

Adapted from My Recipes

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Ingredients

• 1 cup brown sugar
• 3/4 cup granulated sugar
• 3/4 cup molasses
• 3/4 cup butter
• 2/3 cup evaporated milk
• 1 teaspoon ginger
• 3/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 1/4 teaspoon cardamom
• 1/4 teaspoon cloves
• pinch nutmeg
• 1 bag white chocolate chips
• 1 jar marshmallow creme
• 1 1/2 teaspoon vanilla
• 1/2 cup crushed gingersnaps

Instructions

1. Prepare a pyrex dish by lining with foil.
2. Add brown sugar, granulated sugar, molasses, butter, evaporated milk, ginger, cinnamon, salt, allspice, cardamom, cloves and nutmeg to a saucepan and stir to combine.
3. Bring mixture to a boil over medium heat while stirring constantly. Allow the mixture to reach soft ball stage (234-237 degrees).
4. Once it has reached soft ball stage, add white chocolate chops, marshmallow creme and vanilla.
5. Stir quickly until all ingredients are incorporated and melted.
6. Immediately pour fudge into your prepared pyrex and sprinkle with crushed gingersnaps.
7. Allow to cool for about 2 hours and store in fridge until ready to cut.

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