Gingerbread Fudge Bites (Printable Version)
White chocolate fudge mixed with gingerbread spices for that cozy holiday vibe. Makes an easy gift or crowd-pleaser at celebrations.
# Ingredients:
→ Base
01 -
One 14-ounce (396g) can of full-fat, sweetened condensed milk
02 -
About 3 1/4 cups (585g) of white chocolate chips, keep some set aside
03 -
A teaspoon of real vanilla extract
→ Gingerbread Swirl
04 -
Three tablespoons (45ml) of dark or unsulphured molasses
05 -
One teaspoon ground cinnamon
06 -
Half a teaspoon of powdered ginger
07 -
Quarter teaspoon of nutmeg powder
08 -
Quarter teaspoon of allspice
# Steps:
01 -
Line a square 8-inch pan with parchment or foil, leaving extra on the sides. Grab a medium and small saucepan for later.
02 -
Over medium heat in a medium pot, stir condensed milk with 3 cups of white chips until melted and smooth. Mix in vanilla at the end.
03 -
Move half of the base mix to a smaller pot. Stir in the leftover chocolate chips and your spices. Heat up until smooth.
04 -
Spread a thin layer of plain fudge in your prepared pan. Pour alternating layers of gingerbread and plain fudge, then swirl using a toothpick.
05 -
Cover it up and chill in the fridge for 5 hours (or leave overnight). Once it's firm, cut into 1-inch squares.
# Notes:
01 -
Stays fresh for a week at room temp
02 -
Lasts 2–3 weeks in the fridge
03 -
Can be frozen for up to 2 months