#gingerbreadfudge

With this Easy Gingerbread Fudge recipe, you can enjoy the warm and spicy tastes of gingerbread along with the smooth and sweet fudge. Enjoy this tasty treat during the holidays or whenever you want a fun dessert with a hint of gingerbread.

Ingredients: 3 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup molasses. 1/4 cup crushed gingersnap cookies optional, for garnish.

Instructions: Line an 8x8-inch 20x20 cm square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. In a microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Microwave the mixture in 30-second intervals, stirring after each, until the chocolate and butter are completely melted and the mixture is smooth. Stir in the ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until well combined. Add the vanilla extract and molasses to the mixture, and stir until smooth and fully incorporated. Pour the gingerbread fudge mixture into the prepared baking pan, spreading it evenly. If desired, sprinkle the crushed gingersnap cookies over the top of the fudge and gently press them into the surface. Refrigerate the fudge for at least 2 hours, or until it is firm and set. Once the fudge is set, use the parchment paper overhangs to lift it out of the pan. Place the fudge on a cutting board and cut it into small squares. Serve and enjoy your delicious Easy Gingerbread Fudge!

Prep Time: 15 minutes

Cook Time: 5 minutes

Indulge in the delicious gingerbread flavors of these creamy and rich fudge cookies. The ideal treat for the holiday season or whenever you want a festive dessert.

Ingredients: 2 cups white chocolate chips. 1 can 14 oz sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 teaspoon vanilla extract. 1/4 cup molasses. 2 cups graham cracker crumbs.

Instructions: Put parchment paper around the edges of a 9x9-inch square baking pan, leaving some overhang to make it easy to take off. Put white chocolate chips, sweetened condensed milk, and unsalted butter in a large bowl that can go in the microwave. In 30-second increments, stir the mixture in the microwave until all the ingredients are melted and well mixed. Add the ground cloves, ground nutmeg, ground nutmeg, ground cinnamon, and vanilla extract. Mix the ingredients well until they are all mixed in. It will be smooth and even after you add the graham cracker crumbs. Spread the fudge mixture out evenly in the baking pan that has been prepared. The pan should be put in the fridge for at least two hours, or until the fudge is set. When the fudge is set, use the extra parchment paper to lift it out of the pan and set it on a cutting board. You can cut the fudge into small squares or rectangles. Enjoy the gingerbread fudge cookies!