Gingerbread Fudge

Ingredients

• 2 packages white chocolate chips , 11-ounce
• 1 can sweetened condensed milk , 14-ounce
• 0.25 cups molasses
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 2 teaspoons ground ginger
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground allspice
• 0.5 teaspoons ground cloves
• 0.13 teaspoons salt

Instructions

1. 1

   Gather all ingredients.

2. 2

   Line an 8x8-inch baking pan with aluminum foil and lightly grease or butter the foil; set aside.

3. 3

   Set aside 1/2 cup white chocolate chips. Combine remaining white chocolate chips, sweetened condensed milk, molasses, and butter in a saucepan set over medium heat. Stir frequently until butter and chocolate chips are completely melted and ingredients are combined.

4. 4

   Add vanilla extract, ginger, cinnamon, nutmeg, allspice, cloves and salt; stir well to combine.

5. 5

   Pour mixture into the prepared pan and smooth out evenly.

6. 6

   Working quickly, microwave the remaining 1/2 cup white chocolate chips in a small microwave-safe bowl until melted, 1 to 1 1/2 minutes, stirring every 30 seconds.

7. 7

   Spoon dollops of the white chocolate mixture atop the fudge and use a knife to gently swirl the 2 mixtures together.

8. 8

   Cover and chill about 2 hours or until firm.

9. 9

   Use foil to lift uncut fudge out of the pan; cut into 1-inch squares. Makes 2 pounds 6 ounces.