Pastry Chef Brittani Szczecina
The pleasant heat of ginger coupled with nutmeg gives this white chocolate fudge with nuts its decadent gingerbread flavor.
This recipe is from from Pastry Chef Brittani Szczecina of the AAA Four Diamond Palm Beach Marriott Singer Island Beach Resort & Spa.
- 2 cans sweetened condensed milk
- 1 Pound white chocolate chips
- Pinch of salt
- 2 Tablespoons cinnamon
- 2 Teaspoons ginger
- 1/2 Teaspoon nutmeg
- 2 Cups toasted pecans, divided
Melt all ingredients plus one cup of toasted pecans in a microwave safe bowl and stir until thoroughly combined. Spray and line pan with parchment paper and pour fudge on top.
Sprinkle the other cup of toasted pecans ono top of the fudge and refrigerate until firm.
Cut into wedges and serve on a cake stand, sprinkle remaining nuts over top.