White Chocolate Gingerbread Fudge, a quick and easy fudge recipe made with sweetened condensed milk, chocolate chips, molasses and spices.
My dad loved fudge more than anyone I know. We used to buy it for him for his birthday and for Christmas, and since his birthday was on December 21, by the time the 25th rolled around he was well stocked. He’d tuck the tins of fudge in the armoir in his bedroom to keep it safe from my brothers and sisters and I.
Dad’s armoir was like a treasure trove. Along with his fudge, that’s where he kept his 1967 coin collection, his father’s gold pocket watch, a gold nugget, tiny pocket knives and other assorted stuff that fascinated us as kids. Once in a while he’d give us the tour, unpacking all of the little boxes one at a time time. I still remember the feel of my grandfather’s pocket watch in my hand; the smooth back, the weight if it and the pink cast to the gold. And I remember the pale silver coins that I loved because of the animal designs on them. The rabbit on the nickle was my favourite.
It’s no surprise that fudge reminds me of my dad. Sharing this recipe with you so close to what would have been his 85th birthday feels appropriate, almost like a gift to him. (And in case you’re wondering, he did share his hidden fudge.)
White Chocolate Gingerbread Fudge is never crumbly & easy to slice.
This fudge is perfect for gift giving. It doesn’t go gritty or crumbly and is easy to slice so can easily be packaged up to give as gifts.
This recipe was adapted ever so slightly from Sally’s Baking Addiction
White Chocolate Gingerbread Fudge
- 14 ounce (396g) can sweetened condensed milk (not lite)
- 3 and 1/4 cups (585g) white chocolate chips, divided
- 1 Tbsp. heavy cream
- 1 tsp. vanilla extract
- 3 Tbsp. Crosby’s Fancy Molasses
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- Line an 8” pan with parchment paper, leaving a little overhang.
- In a medium heavy bottomed saucepan over medium-low heat, combine sweetened condensed milk and 3 cups of the white chocolate chips. Stir until the chocolate chips have melted. Stir in the tablespoon of heavy cream and the vanilla.
- Pour half of this mixture to a smaller saucepan and place it over medium-low heat. (Set remaining aside.)
- Stir in the 1/4 cup of white chocolate chips, molasses and spices. Stir until chocolate has melted.
- You will now have two mixtures: gingerbread and plain white chocolate.
- Beginning with the plain white mixture, spread a thin layer in the bottom of the lined baking pan. (If it’s too thick, rewarm before pouring into the bottom of the baking pan.) The white mixture is firmer so must be used as the base of the fudge.
- Drizzle some gingerbread mixture on top, followed by more white mixture and continue alternating until both mixtures are used up.
- Use a butter knife or wooden skewer to swirl the two mixtures together.
- Refrigerate until firm (about five hours) and cut into one-inch pieces. Store in an airtight container for up to two weeks, or freeze (double wrapped) for up to two months.