Easy Gingerbread Fudge
In my last post I confessed my sins that I didn’t like mint on its own. I have another confession to make too. You’re all going to think I’mma crazy but I haven’t even started Christmas shopping yet.
I know, I know. Like I said… crazy! The main reason is cash-flow issues. I’m sure a lot of you can relate to that in this economic crappiness.
The story starts and ends in happiness. Very Disney-esq, but no singing I promise. Boy meets girl that he’s known all along. Girl likes boy, boy likes girl. They fall in love and move in together. Girl has an evil witch that holds her captive. The evil witches name is “Arthritis”. Boy loves girl so much he gives up work to look after her. Girl can’t save X amount each month as she used to for Christmas because she choses love over money.
Boy and girl get married [Oi, giant man-baby… Hint, hint! ]. Girl makes boy some Christmas gingerbread fudge and they live happily ever after. Or at least something along those lines. The chapters continue.
But yes, gingerbread fudge and an easy and quick method too. No candy thermometers needed! Only 10 minutes from start to finish too (excluding setting time).
You have to try to believe but this gingerbread fudge is so festive, creamy, beautifully textured and not forgetting, delicious! The spices are a perfect hit and the colouring of this fudge is owed to those beautiful spices that are ginger (obviously, cinnamon and nutmeg).
I couldn’t forget those festive sprinkles neither. They’re just too cute and the crunch factor is out of this world good.
Gingerbread Fudge Recipe
Prep Time:5 mins
Cook Time:2-3 mins
Yield: 8x8in slab of gingerbread fudge
- ¾ cup sweetened condensed milk
- 12oz white chocolate, chopped (or chips)
- 2-3 tsp ginger, sifted
- ½-1 tsp cinnamon, sifted
- ½-1 tsp nutmeg, sifted
- Pour the condensed milk and white chocolate chips into a microwave-safe bowl. Heat for 2-3 minutes, or until the white chocolate chips are almost completely melted. DO NOT OVERHEAT! Stir until completely blended, melted and smooth.
- Immediately add the spices and combine thoroughly.
- (Optional) Add a handful of sprinkles and fold in quickly. They will melt and make the mixture an awful muddy colour if stirred for too long.
- Transfer to an 8×8 inch aluminium foil-lined baking pan. Leave to set either in the refrigerator or at room temperature. If you live in a hot and humid climate, it’s preferable to allow to set in the refrigerator.
- Once set, cut into cubes. Store leftovers in an airtight container in a cool, dry place.
- Prep time doesn’t include setting time which usually takes about 3 hours.
- If stored in an airtight container, they should keep for 2 weeks.
*clears throat* “A whole new worlllldddd.” Oops, sorry. I lied!
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