This Gingerbread White Chocolate Fudge brings a fabulous flavor of your favorite cookies…in a fudge form.
I’ve got to confess, my friends. I cannot handle fudge. I’m not talking about eating it, though. I’ve mastered my skills pretty well in this field.
However, I cannot make good fudge. Don’t get it wrong. This Gingerbread White Chocolate Fudge is amazing, but this is a simplified version made of sweetened condensed milk and white chocolate.
But I’ve always wanted to make an old-fashioned fudge (with butter and cream). Last spring I attempted it few times, and I badly failed all of them. Then I tried it again. Not a complete disaster but not the perfect fudge either.
All those attempts resulted in almost perfect, smooth and silky texture, but I either got something close to hard candy or spread like dulce de leche (Delicious spread, though). The thing is I have a thermometer, and I always made the mixture reach the certain temperature. Nope.
The most upsetting thing is that I easily handled marshmallows and macarons on the very first attempt.
Old-fashioned fudge looks to be rocket science to me.
Gingerbread White Chocolate Fudge
Honestly, I almost gave up as I didn’t want to make a simplified version. Having said that, I didn’t even think of new attempts for a few months.
But I’m a weak person, and with Christmas season coming, I really wanted to make some seasonal fudge. Yes, I did betray myself! I made this gingerbread fudge of white chocolate and condensed milk, and it wasn’t that bad. Who am I kidding? It turned scrumptious. It’s a little too sweet (I think old-fashioned fudge isn’t that sweet), but I’m not complaining!
The texture of this Gingerbread White Chocolate Fudge is spectacular, and the taste is fantastic. The combo of molasses and spices resulted in something epic. I added a good amount of spices to have a very pronounced flavor, so please feel free to adjust it if you prefer more delicate treat.
And this texture, this texture! Do you feel why I’m so excited? And I won’t lie. This Gingerbread White Chocolate Fudge isn’t the last fudge you’ll see this December. Sorry (not sorry) for this spoiler alert
Have you ever made good old-fashion fudge? If you have a recipe on your blog, please share.
Do you have any food you cannot handle?
- 2 tbsp butter, divided
- 1 can (300 gr) sweetened condensed milk
- 1/3 cup fancy molasses (or 1-2 tbsp. more, to taste)
- 3 cups white chocolate chips (about 300 gr.)
- 1/2 milk and dark chocolate chips (or only one kind)
- 1 tsp. vanilla extract
- 1 tbsp. ground ginger or to taste
- 1/2 tbsp. cinnamon
- 1/4 tsp. cardamom
- few good pinches of nutmeg
- Line a 9 inch square pan with foil and spray with cooking oil/spray
- Grease the heavy bottom pan with 1 tbsp. of butter
- Place the condensed milk, molasses, and spices. Heat over low medium heat, stirring often with a whisk, 2 minutes.
- Add the chocolate and stirring occasionally cook until it has melted, and the mixture is smooth, about 5 minutes.
- Stir in the vanilla and remaining butter and let stand for 1-2 minutes.
- Vigorously whisk the mixture once again, 20 seconds, and transfer into the prepared pan. Level out.
- Let stand at room temperature for 30 minutes then place to the refrigerate for about 2 hours or until set.