Thanksgiving is over, which means, BRING ON ALL THE HOLIDAY TREATS.
Am I right?
Let's start with this Gingerbread Fudge. You guys, I went over several ideas on how to adapt my favorite fudge recipes to achieve the delicious molasses and ginger flavor in this fudge. I even thought about tossing in some chopped up gingersnaps... but my very first attempt at this fudge resulted in the exact flavor I was hoping to create!
I don't know about you, but I'm not a huge fan of Gingerbread cookies. I love gingersnaps (FROZEN), but cutting out gingerbread cookies has never been my niche. I would much rather bake up my favorite cream cheese sugar cookie cutouts... and add serious amounts of frosting to them!
As for Gingerbread houses? I buy the kits. I know. Lame, right? But c'mon, I'm busy baking food we are actually going to eat... I don't have time to bake for crafts too!
Today's fudge recipe is perfect. You can make it a week or two in advance, and it will stay fresh. My recommendation would be to line your baking dish with parchment paper.
After you refrigerate the fudge, and it firms up nicely, take the whole solid piece of fudge and slide it into a gallon sized ziploc bag. Without cutting it into pieces. Fudge will stay fresher if it's NOT cut.
When you go to a fudge shop, you’ll notice they always cut it off the block. This is one of the reasons why!
I love making up big plates of fudge for family and friends. Create several flavors (I have so many to choose from here), and buy some of those cute holiday plates. As you have guests over, or if you are invited somewhere, cut up some of your fudge and bring it along!
Everyone makes cookies this time of year... do something different!
Check out some of my other favorite truffle and candy recipes!
- 1/2 cup unsalted butter
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup molasses
- 3/4 cup heavy cream
- 7 ounces marshmallow cream
- 1 11 ounce package white chocolate chips
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup white chocolate, melted, for garnish
- gingerbread sprinkles, optional
- Prepare a 9-inch square baking dish by lining it with parchment paper. Set aside.
- Add marshmallow cream, white chocolate morsels, cinnamon, ginger, nutmeg, and cloves to a large mixing bowl. Set aside.
- In a large, heavy saucepan, add butter, sugars, molasses, and heavy cream. Bring to a boil over medium high heat, stirring constantly. Once boiling, continue to boil (rolling boil) for a full 5 minutes, stirring continuously.
- Remove from heat and pour over ingredients in mixing bowl. Using an electric mixer, blend for about one minutes, until morsels are melted and mixture is smooth.
- Pour into prepared baking dish. Immediately drizzle with melted white chocolate and swirl into warm fudge. Add sprinkles, if desired.
- Refrigerate for at least two hours (or overnight). Once set, cut into bite sized pieces and serve. Store in an airtight container in the refrigerator for best results.