Gingerbread Fudge

Gingerbread Fudge

Prep Time: 5 minutes

Cook Time: 2 minutes

Yield: 8x8-inch slab of fudge

A quick and easy gingerbread fudge recipe. Perfectly spiced and festive, this gingerbread fudge is creamy and crunchy thanks to the festive Christmas sprinkles.

Ingredients:

  • 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

Directions:

  1. 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.
  2. Immediately add the spices and combine thoroughly.
  3. (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.
  4. 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.
  5. Once set, cut into cubes. Store leftovers in an airtight container in a cool, dry place.

Notes:

  • 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.
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