Gingerbread Fudge

138

By Tessa Arias

Prep Time:

20m

Bake/Cook Time:

15m

Yield:

48 squares

Plan for:

Chill for at least an hour

This Gingerbread Fudge is an easy, indulgent holiday candy. For all you cookie dough lovers out there –you're in for a treat. This fudge tastes just like gingerbread cookie dough. Great to package as a gift or to serve at a holiday gathering.

Rate it yourself

Products Used

1 lb. Dark Brown Sugar Box

Ingredients

1/2 cup packed Imperial Sugar Dark Brown Sugar
1/2 cup molasses
1/3 cup evaporated milk
2 tablespoons flour
3 1/4 cups white chocolate chips
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Holiday sprinkles, if desired
1 teaspoon vanilla extract

Directions

Line an 8 by 8-inch pan with foil and spray with nonstick cooking spray.
Place the brown sugar, molasses, evaporated milk, and flour in a medium saucepan. Stir to combine, then place over medium-low heat. Cook, stirring often, until the mixture barely begins to simmer.
Remove from heat and add in the chocolate chips, vanilla, and spices.
Pour into prepared pan. Top with sprinkles, if desired. Place in the fridge to chill until the fudge has set, at least 1 hour.
Cut into small squares and serve. The fudge can be stored in an airtight container in the fridge for up to 5 days and can be served chilled or at room temperature.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Tessa Arias @HandletheHeat.

Rate & Review