Easy Gingerbread Swirled Fudge (Print Version)

Creamy white chocolate fudge swirled with warm gingerbread spices. An easy holiday treat perfect for gifting or dessert tables.

# Ingredients:

→ Base

01 - 14 ounce (396g) can full-fat sweetened condensed milk
02 - 3 1/4 cups (585g) white chocolate chips, divided
03 - 1 teaspoon pure vanilla extract

→ Gingerbread Swirl

04 - 3 Tablespoons (45ml) unsulphured or dark molasses
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground allspice

# Steps:

01 - Line 8-inch square pan with foil or parchment, leaving overhang. Have medium and small saucepan ready.
02 - Melt condensed milk and 3 cups white chocolate chips in medium saucepan over medium heat, stirring constantly. Add vanilla when smooth.
03 - Transfer half base mixture to small saucepan. Add remaining chocolate chips and spices, heat until smooth.
04 - Spread thin layer of white fudge in pan. Alternate pouring gingerbread and white fudge layers. Swirl with toothpick.
05 - Cover with foil and refrigerate 5 hours or overnight until set. Cut into 1-inch squares.

# Notes and Tips:

01 - Keeps 1 week at room temperature
02 - Keeps 2-3 weeks in refrigerator
03 - Can be frozen up to 2 months

Back