Description
You only need a few simple ingredients and 1 pan to make this super creamy and easy gingerbread swirl fudge!
Ingredients
- 14 ounce (396g) can full-fat sweetened condensed milk*
- 3 and 1/4 cups (585g) white chocolate chips, divided
- 1 teaspoon pure vanilla extract
- 3 Tablespoons (45ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Instructions
- Line an 8-inch square baking pan* with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside. Have 2 pans/pots ready: a medium saucepan and a small saucepan.
- Combine condensed milk and 3 cups (540g) of white chocolate chips in a medium saucepan over medium heat. Stir constantly until the chocolate chips are melted. Once the mixture is smooth, remove from heat and stir in the vanilla extract. Transfer half of the mixture to a smaller saucepan over medium heat. (Leave the other half aside.) Stir in the 1/4 cup (45g) of white chocolate chips and the remaining ingredients over medium heat until smooth.
- Now you have half plain white fudge and half gingerbread fudge. Spread a thin layer of white fudge into the bottom of the lined baking pan. (If the white fudge has thickened too much, gently re-heat it over the stove for a few seconds. It’s important that white fudge is the base of the fudge!) Pour some gingerbread fudge on top, followed by more white fudge, more gingerbread fudge, etc until everything is used up. Using a toothpick, gently swirl the two fudges together.
- Cover with aluminum foil and refrigerate for 5 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into 1-inch squares.
- Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2-3 weeks. I always stack it in a Tupperware between layers of parchment paper.
Notes
- Make Ahead Instructions: Fudge is a wonderful recipe to make ahead of time! It’s great in the refrigerator for up to 3 weeks or you can freeze it. To freeze, double wrap the entire batch of fudge (the whole block) in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Silicone Spatula
- Milk: NOT evaporated milk. You’ll need 1 standard can of sweetened condensed milk.
- Pan: A 9-inch baking pan is too large, make sure it’s an 8-inch pan.