Gingerbread Holiday Fudge
This delicious Gingerbread Holiday Fudge is perfect for Christmas parties and to give as DIY Gifts. Serve it in a present shape or decorate with sprinkles.
Servings 25 pieces
Calories 216kcal
Ingredients
For Gingerbread Fudge
- 3 cups white chocolate chips
- 14 oz can of condensed milk
- 4 tablespoons unsalted butter
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 tablespoon sprinkles (optional)
Assembly
- 12 oz white chocolate bark or candy melts
- Red cookie icing (optional)
- Sprinkles, icing bows, etc
Instructions
For Gingerbread Fudge
- Line an 8x8" square pan with aluminum foil and spray with non-stick spray
- In a saucepan over low heat, place the white chocolate chips, butter, and condensed milk.
- Stir constantly over low heat until the mixture melts completely.
- When the mixture is melted, add the cinnamon, nutmeg, ginger, vanilla, salt, and sprinkles. Stir until combined
- Pour the entire mixture in the prepared pan and leave it at room temperature to set. About 1-2 hours
- When the fudge is solid, cut into 1 1/2" squares (you can cut them smaller or larger if you'd like)
- If your fudge is too soft, simple place in the fridge for 10-15 minutes
To dip and decorate
- Place the chocolate bark or candy melts in a pan over low heat and melt. If the mixture is too thick, thin it out with 1 or 2 teaspoons of oil. Do not let the mixture burn or overheat
- One by one using a fork, dip each fudge into the melted candy and tap out the excess by tapping the fork over the bowl.
- Place the dipped candy on parchment paper to harden
- When the fudge has hardened, decorate with cookie icing, sprinkles, etc
- They keep in an airtight container at room temperature
- Enjoy with New England Coffee!
