Gingerbread Fudge

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Today is Day 5 of my 12 Days of Christmas and I’m sharing a super simple fudge recipe!    Fudge is one of my favorite things to make during the holiday season because it’ great to have on hand when people stop over but it’s also something that can be packaged and given as a gift!   While traditional chocolate fudge is always a favorite, I thought this Gingerbread Fudge was a little more seasonal.

The gingerbread flavor of the fudge comes from brown sugar, crystallized ginger, and molasses.  It smells amazing as it is cooking.   Then white chocolate and marshmallow creme is added to thicken the fudge and allow it to harden into the proper consistency.

I topped my fudge off with red and green sprinkles for Christmas.   I also added some chopped crystallized ginger on top to give it some added flavor.   The fudge tasted wonderful and the colored sprinkles made it look great too!   I’d be proud to give this fudge to anyone at the holidays.

Gingerbread Fudge

Creamy fudge flavored with ginger and molasses and topped with colorful holiday sprinkles.

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 24 pieces

Author: Hezzi-D

Ingredients

• 1 c. sugar
• 1/2 c. brown sugar
• 1/2 c. butter 1 stick
• 1/2 c. molasses
• 12 oz. white chocolate chopped
• 2 T. crystallized ginger chopped and divided
• 1 t. cinnamon
• 1 7 oz jar marshmallow creme
• 1 t. vanilla
• Red and Green sprinkles

Instructions

• Spray a 9 x 9 baking dish with cooking spray and set aside.
• Bring the sugar, brown sugar, butter, and molasses to a rolling boil in a heavy saucepan over medium high heat.
• Continue boiling and stirring until a candy thermometer reaches 235 degrees.
• Remove from heat and add the white chocolate, one tablespoon crystallized ginger, and cinnamon. Allow to sit for 3 minutes then stir until smooth.
• Quickly add in the marshmallow cream and vanilla and stir until everything is blended.
• Quickly pour into prepared pan and smooth the top.
• Sprinkle with red and green sprinkles and the remaining crystallized ginger.
• Cool for 2-3 hours or until completely set. You can also put it in the refrigerator to set quicker.
• Cut into 24 pieces. Store in an air tight container.

Notes

A Hezzi-D Original Recipe