Sunday, January 7, 2018

Gingerbread fudge

Soft and chewy gingerbread fudge is better than your classic gingerbread cookie. Make a batch and enjoy with your favorite cup of coffee or hot chocolate!
I recently shared that I had a gingerbread fudge fail, but I turned the sticky mess into gingerbread fudge cookies and brownies. After that fudge fiasco, I finally got the right ratio with the next batch of gingerbread fudge.

Turns out that I needed more chocolate chips in the base since I added a bunch of molasses to it. More liquid = runny fudge. It was one of those "duh" moments that I should have known about but didn't.

This second batch of fudge was amazing. It was soft, chewy, and it contained all the classic flavors of a traditional gingerbread cookie. I liked the fact that I didn't have to use a cookie cutter for these or have to decorate them with icing. While I enjoy doing those things from time to time, I usually get lazy or just don't have the energy.

The gingerbread fudge was something that I gifted to friends and coworkers for the holidays. I like baking homemade treats as gifts since it's easier than trying to find individual gifts for everyone. Plus, one batch of fudge makes a lot so it can be split up into multiple gifts.
I didn't transfer my fudge quickly enough to my baking pan so the tops got a bit crackly. But I think it gives the fudge some character, don't you? If you don't like the cracking, you can always top the fudge with sprinkles to hide it.

Gingerbread fudge

  • 3 cups of white chocolate chips
  • 1 (14 ounce) can of sweetened condensed milk
  • 1/4 cup molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Directions
Generously grease or line a standard 8"x8" baking pan with waxed paper or parchment paper. Set aside.

In a large microwave safe bowl, melt the chocolate chips, sweetened condensed milk and molasses together. Stir until smooth and glossy.

Add in the spices and mix well. Transfer to your prepared baking pan and chill in the refrigerator until firm (about 2 hours and up to overnight).

Cut and serve. Leftover fudge should be stored in an airtight container in the refrigerator and will keep for at least a week.

Yield: About 36 pieces of fudge (more or less, depending upon how large you cut your pieces)

Source: An Eva Bakes original

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