Gingerbread Fudge
Ingredients:
14 oz sweetened condensed milk
18 oz white chocolate chips
2 Tbsp butter
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp ground cloves
½ tsp salt
½ tsp nutmeg
1 tsp ginger
Fudge Instructions:
Heat milk, chocolate chips, butter, vanilla, cinnamon, ginger, nutmeg, salt, and cloves in a double boiler over simmering water (Be sure to keep steam from making contact with ingredients)
Stir constantly until chocolate is completely melted and mixture is smooth.
Spoon equal amounts into cookie cutters and smooth.
Sprinkle with a touch of cinnamon or some gingerbread sprinkles!
Let cool COMPLETELY. This may take a couple of hours.
(Place in refrigerator to speed up cooling process)
Once cooled, gently pull cookie cutters away from foil and trim any excess fudge from sides. Enjoy!
Cookie Cutter Prep:
Tightly line cookie cutters with foil, spray with non-stick cooking spray, lay flat on cookie sheet.
This quick and cute fudge recipe will have you busy all Holiday Season long!
Lindsey Clark