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Gingerbread Fudge Festive Twist: 10 Min Prep

Gingerbread Fudge Festive Twist
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This rich, spiced fudge is everything you love about the holidays—wrapped in a smooth, creamy bite. Loaded with molasses, warm spices, and white chocolate, it’s a no-bake treat that feels like a cozy hug. Perfect for dessert trays, gifting, or sneaking from the fridge after midnight.

Ingredients

Scale
  • 28 oz sweetened condensed milk (2 cans)
  • 7 cups white chocolate chips
  • 1 1/2 cups brown sugar
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 cup molasses
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp orange zest
  • Christmas sprinkles (optional)
  • Crushed ginger snaps or mini marshmallows (optional)

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large saucepan over medium-low heat, melt the white chocolate chips and sweetened condensed milk together, stirring constantly until smooth.
  3. Add brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, salt, vanilla, and orange zest. Stir until well combined and silky.
  4. Pour the mixture into the prepared pan.
  5. If using crushed cookies or marshmallows, sprinkle them in and swirl gently.
  6. Immediately add festive sprinkles on top before the fudge sets.
  7. Refrigerate for 3-4 hours, or until completely firm.
  8. Lift from the pan using the parchment, cut into squares, and serve chilled or at room temperature.

Notes

  • For cleaner cuts, run a knife under hot water and wipe dry between slices.
  • This fudge freezes well for up to 3 months.
  • Store in an airtight container in the refrigerator for up to 2 weeks.

Nutrition

Find it online: https://yummywords.com/gingerbread-fudge-festive-twist/

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