Gingerbread Fudge
If you love cozy holiday flavors, this Gingerbread Fudge is a must-try. It’s rich, creamy, and full of cinnamon, ginger, and cloves, all the flavors of classic gingerbread in a buttery, melt-in-your-mouth fudge!
Servings: 36 pieces
Ingredients
Fudge
- 2 ¾ cups (550 g) granulated sugar
- ¾ cup (1 ½ sticks / 170 g) unsalted butter
- ⅔ cup (168 g) evaporated milk
- 2 tablespoons molasses
- 2 cups (340 g) white chocolate chips
- 1 jar (7 ounces) marshmallow fluff, or marshmallow creme
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Topping
- 1 teaspoon molasses
Instructions
- Line an 8x8-inch baking dish with parchment paper, leaving a slight overhang for easy removal.
- In a large, heavy-bottomed saucepan over medium heat, combine the sugar, butter, evaporated milk, and molasses. Stir constantly until the mixture comes to a gentle boil.
- Continue cooking, stirring frequently, until the mixture reaches 234°F to 238°F on a candy thermometer (soft-ball stage, about 5 minutes). Remove from heat.
- Immediately stir in the white chocolate chips until mostly melted and smooth.
- Add marshmallow fluff, vanilla, cinnamon, ginger, and cloves. Stir the mixture until fully combined and smooth.
- Transfer fudge to the prepared pan, smoothing the top with an offset spatula.
- Drizzle 1 teaspoon molasses over the top and gently swirl with a knife or skewer to create a marbled effect.
- Let the fudge cool at room temperature for at least 2 hours, or until fully set.
- Lift the fudge out using the parchment overhang and cut into squares. Lightly greasing the knife helps for cleaner cuts.
Nutrition
Serving: 1piece