White Chocolate Gingerbread Fudge Recipe

Servings: 36 serving(s)

Prep time: 15 minutes

Total time: 5.5 hours

Cooking time: 5 minutes

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White Chocolate Gingerbread Fudge, a quick and easy fudge recipe made with sweetened condensed milk, chocolate chips, molasses and spices.

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.

White Chocolate Gingerbread Fudge, a quick and easy fudge recipe made with sweetened condensed milk, chocolate chips, molasses and spices.

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, a quick and easy fudge recipe made with sweetened condensed milk, chocolate chips, molasses and spices.

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 Recipe

Ingredients:

  • 14 ounce (396 g) can sweetened condensed milk – not lite
  • 3 and 1/4 cups (585 g) 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

Instructions:

  1. Line an 8” pan with parchment paper, leaving a little overhang.
  2. 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.
  3. Pour half of this mixture to a smaller saucepan and place it over medium-low heat. (Set remaining aside.)
  4. Stir in the 1/4 cup of white chocolate chips, molasses and spices. Stir until chocolate has melted.
  5. You will now have two mixtures: gingerbread and plain white chocolate.
  6. 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.
  7. Drizzle some gingerbread mixture on top, followed by more white mixture and continue alternating until both mixtures are used up.
  8. Use a butter knife or wooden skewer to swirl the two mixtures together.
  9. Refrigerate until firm (about five hours) and cut into one-inch pieces.
  10. Store in an airtight container for up to two weeks, or freeze (double wrapped) for up to two months.

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Maple Molasses Caramel Corn

Servings: 8-10 serving(s)

Prep time: 20 minutes

Total time: 65 minutes

Cooking time: 45 minutes

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Maple Molasses Caramel Corn is made with molasses and real maple syrup. It's sweet, crispy and so easy to make. Recipe is nut-free and uses no corn syrup.

Maple Molasses Caramel Corn is almost too easy to make.

Did you grow up eating Cracker Jack? We have a dear family friend who always tucked a box of Cracker Jack into little gift bags for me. It was a special treat because we never had it at home and it wasn’t something that I bought myself. Even the way it was (and still is) packaged made caramel corn special, since nothing else on the shelf is packaged in a similar way. And of course each box had a little surprise hidden inside.

Maple Molasses Caramel Corn is made with molasses and real maple syrup. It's sweet, crispy and so easy to make. Recipe is nut-free and uses no corn syrup.

It’s the crispy texture of caramel corn that I love. That thin, crackly coating of caramel on perfectly crisp popcorn is irresistible.

I’m not fond of corn syrup so this version of caramel corn caught my eye. I adapted the recipe ever so slightly from the cookbook, Real Sweet, by Shauna Sever.

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This is a nut-free version of caramel corn – just the way I like it.

Maple Molasses Caramel Corn is best eaten on the same day that it’s made.

 

Maple Molasses Caramel Corn Recipe

Ingredients:

  • 8 cups popped popping corn (about 1/3 – 1/2 cup of kernels)
  • 6 Tbsp real maple syrup
  • 2 Tbsp Crosby’s Fancy Molasses
  • ½ cup light brown sugar
  • ¼ cup water
  • ¼ tsp salt
  • ½ tsp vanilla
  • ¼ tsp baking soda
  • 3 Tbsp butter

Instructions:

  1. Preheat oven to 250 F
  2. Place popped popcorn in a very large pot or mixing bowl.
  3. In a heavy pot stir together the maple syrup, molasses, sugar, water and salt. Bring to a boil over high heat and cook, stirring from time to time, until the temperature reaches 250 F. Remove from heat and stir in the vanilla (it will sputter), baking soda and butter.
  4. Pour over the bowl of popped popcorn and mix gently with a rubber spatula (you don’t want to crush the popcorn). When popcorn is well coated, scrape onto a large parchment-lined sided baking sheet.
  5. Spread in an even layer and bake at 250 F for 45 minutes, stirring every 15 minutes or so.
  6. Cool before eating.

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Molasses Pull Taffy Recipe from The Amazing Race Canada

Servings: many serving(s)

Prep time: 30 minutes

Total time: 45 minutes

Cooking time: 15 minutes

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Molasses pull taffy recipe is easy to follow and great fun to make with kids.

This molasses pull taffy recipe is easy to follow and great fun to make with kids. (Or Amazing Race Canada teams.)

Who doesn’t love an old fashioned taffy pull?

When I was little, making this molasses pull taffy recipe was great fun. Slathering our hands with butter and pulling great gobs of soft taffy into glossy brittle strands was just about the ultimate in kitchen fun.

 

But then there’s competitive taffy pulling…

Amazing Race Canada takes the Molasses Pull Taffy Challenge:

 

An old fashioned taffy pull became a competitive sport last spring when The Amazing Race Canada teams visited our plant in Saint John during filming for the show’s fourth season.

Teams were challenged to make a triple batch of this old Crosby’s molasses pull taffy recipe:

Molasses Pull Taffy Recipe from The Amazing Race Canada

Cooking under pressure is stressful. All four teams arrived at our plant for the sticky challenge – a four-way cook-off — in a race to be the first to complete the task.

  • This molasses pull taffy recipe is easy to follow and great fun to make with kids. (Or Amazing Race Canada teams

 

“A watched pot never boils”, so the saying goes…

In a race where time is everything, waiting for the taffy mixture to come to temperature was more than a little painful (even for those of us who were spectators). And waiting for it to cool enough to handle…

 

In the end all four teams met the challenge and raced off to St. Andrews for the next leg of the competition.

Now is your chance to compete…

Molasses Pull Taffy Recipe

Ingredients:

  • ½ cup Crosby’s Fancy Molasses
  • 1 ½ cups sugar
  • 1 ½ Tbsp. vinegar
  • ½ cup water
  • ¼ tsp. cream of tartar
  • ¼ cup butter
  • 1/8 tsp. baking soda

Instructions:

  1. In a heavy bottomed pot, combine molasses, sugar, vinegar and water. Bring to a boil and cook, stirring often, until mixture reaches 255 F (or when a small amount dropped in cold water turns hard).
  2. Remove from heat and add butter, cream of tartar and baking soda. Pour onto a buttered, sided cookie sheet.
  3. When cool enough to handle, pull pieces of taffy until light in color. (Butter hands before pulling).
  4. Twist and cut into 1” pieces. Wrap in parchment paper.

 

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Cranberry walnut brittle – the delicious & nutritious in one sweet bite

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I have never been much of a candy maker but I love the look of shiny brittle so figured that it’s worth making once a year.

And as far as homemade gifts go it’s pretty spectacular. Glossy and filled to the brim with good stuff, Cranberry Walnut Brittle lets you have the delicious and the nutritious in one sweet bite. Feel free to mix in your favourite nuts and seeds.

I found the original recipe on the food blog Adventures in Cooking. They made it with honey, which I’m sure is delicious too but there is something about molasses that smells and tasts of holiday celebrations and special times spent with family and friends.

Holiday Brittle (Cranberry walnut brittle)

Adapted from www.adventuresincooking.com

  • 1 cup almonds
  • 1 cup walnuts
  • 3/4 cup pumpkin seeds
  • 2/3 cup dried cranberries
  • 2 1/4 cups sugar
  • 1/4 cup brown sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 cup water
  • 1/2 tsp salt
  • 1 Tbsp butter
  1. In a large pot combine the sugars, molasses, water and salt.
  2. Bring to a gentle boil over low to medium heat, stirring from time to time.
  3. Using a candy thermometer heat the mixture to 302 F. (On my stove this took close to an hour).
  4. While the sugar mixture is boiling, place a sheet of parchment paper on a baking pan.
  5. Lightly grease the parchment paper.
  6. When the sugar mixture reaches 302 F, quickly remove from heat, stir in the butter and nuts and turn out onto the prepared pan.
  7. Use a rubber spatula to spread as thinly, and evenly as possible. The mixture will start to seize up immediately so you’ll have to work fast!
  8. Cool and break into pieces.

For more Holiday gift ideas check out our Holiday Book, a free e-book full of our favourite Holiday recieps.

This candy is chock full of good stuff!

Peanut Brittle

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Peanut BrittlePeanut Brittle

Ingredients:

  • 2 cups sugar
  • ½ cup Fancy Molasses
  • ½ cup corn syrup
  • 1 cup water
  • 2 tsp. baking soda
  • 2 tsp butter or margarine
  • 1 tsp vanilla extract
  • 2 cups unsalted peanuts

Directions:

  1. Combine sugar, Fancy Molasses, corn syrup and water in a heavy, 3-quart saucepan. Cook over low heat until sugar is dissolved. Increase heat to medium and cook without stirring to 234°F. Add butter and continue cooking to 285°F, stirring constantly to avoid burning. Remove from heat. Add baking soda, vanilla and peanuts and mix well. Pour into two lightly buttered baking sheets spreading as thinly as possible.

Molasses Taffy

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Molasses Taffy

Molasses Taffy

Ingredients:

  • ½ cup Fancy Molasses
  • 1½ cup granulated sugar
  • 1½ tbsp vinegar
  • ½ cup water
  • ¼ tsp cream of tartar
  • 4 tbsp butter
  • 1/8 tsp baking soda

Directions:

  1. Place Fancy Molasses, sugar, vinegar and water in a heavy saucepan and cook until a small amount dropped in cold water is brittle (256°F). Remove from heat and add butter, cream of tartar and baking soda. Pour into buttered pan. When cool enough to handle, pull until light in color (butter the hands before pulling). Twist. Cut into one inch pieces and wrap in waxed paper.

Molasses Popcorn Balls

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An old-fashioned treat that’s easy to make. 

Molasses Popcorn Balls

Molasses Popcorn Balls

Ingredients:

  • 1½ cups Fancy Molasses
  • ¾ cup sugar
  • 1 tbsp butter or margarine
  • 4 qts popped corn

Directions:

  1. Combine Fancy Molasses, sugar and butter or margarine in a 2 qt. saucepan. Dissolve sugar by stirring. Cook over medium heat until mixture forms a hard but not brittle ball (250°-266°F) when dropped in cold water. Stir constantly. Dribble syrup over popped corn stirring to coat it all. Make balls with buttered hands when cool. Wrap in waxed paper.

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If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe