Yield: 64 servings
Gingerbread Fudge
Prep Time
20 minutes
Cook Time
5 minutes
Additional Time
2 hours
Total Time
2 hours 25 minutes
Gingerbread Fudge has all the flavor of your favorite cookies, with none of the hard work doing cookie cut outs. It’s the perfect holiday gift too!
Ingredients
- 1 jar (7 ounce) marshmallow fluff
- 1 package (11 ounce) white chocolate morsels
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter
- 1 ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¼ cup molasses
- ¾ cup heavy whipping cream
- 1 cup white chocolate chips, for garnish
- gingerbread sprinkles, for garnish
Instructions
- Line a 9-inch square baking dish with parchment paper. Set aside.
- In a large mixing bowl, add marshmallow fluff, package of white chocolate morsels, cinnamon, ginger, nutmeg, and cloves. Set aside (no need to mix yet).
- In a large saucepan, melt butter over medium high heat. Add in sugars, molasses, and heavy cream. Bring to a boil while stirring continuously.
- Once boiling, continue to stir (and boil) for a full 5 minutes.
- Remove from heat and pour over marshmallow mixture in a mixing bowl. Blend for one minutes, until white chocolate is melted. Pour into prepared dish.
- Melt 1 cup of white chocolate and immediately drizzle over fudge (while warm). Add sprinkles. Refrigerate for at least 2 hours.
Notes
- Store in refrigerator or room temperature for up to 2 weeks.
- For best texture, only cut pieces as you need them, it keeps the fudge from drying out.
- Slide fudge in gallon size ziploc bag to store.