Gingerbread Fudge

Note: I received a bottle of Nielsen-Massey’s Pure Vanilla Extract in order to write this post. All opinions are mine alone.

I have quite a few holiday cookie recipes on my blog. I even highlight a cookie recipe on my Instagram every day leading up to Christmas. But I have never tried to make fudge before. So when Nielsen-Massey contacted me about highlighting their Holiday Flavors Bundle, I was excited to find a holiday-themed Gingerbread Fudge in their recipe section!

The fudge uses Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract, one of the extracts included in the Holiday Flavors Bundle. The Holiday Flavors Bundle also includes their Pure Almond Extract and their Pure Peppermint Extract, so you’re all set for your holiday baking!

Source: https://nielsenmassey.com

Ingredients:

• 3 1/4 cups white chocolate chips
• 1/2 cup brown sugar (packed)
• 1/2 cup molasses
• 1/3 cup evaporated milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon Pure Vanilla Extract, like Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract
• sprinkles, if desired (I used red and green sprinkles)

Line an 8×8 inch baking pan with wax paper . Spray lightly with cooking spray, making sure to get the corners.

Place all ingredients except Vanilla Extract into a medium saucepan.

Stir to mix and heat over medium-low heat. Stir continuously until it’s smooth and melted together nicely.

Remove from heat and immediately add vanilla extract.

Stir again until vanilla is completely mixed in. Pour into the baking pan, and top with sprinkles if desired. Refrigerate until set.

Once set, cut into small squares (I ended up with 25 small squares).

Aren’t these fun?

I had no idea it was so easy to make fudge! These have the creaminess of fudge with the flavor of gingerbread, making for a simple alternative to cookies for this time of year.

Print

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Gingerbread Fudge

Total Time: 2 hours

Yield: 25 servings

Serving Size: 1 fudge square

Ingredients

• 3 1/4 cups white chocolate chips
• 1/2 cup brown sugar (packed)
• 1/2 cup molasses
• 1/3 cup evaporated milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon Pure Vanilla Extract, like Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract
• sprinkles, if desired (I used red and green sprinkles)

Instructions

1. Line an 8×8 inch baking pan with wax paper . Spray lightly with cooking spray, making sure to get the corners.
2. Place all ingredients except Vanilla Extract into a medium saucepan.
3. Stir to mix and heat over medium-low heat. Stir continuously until it’s smooth and melted together nicely.
4. Remove from heat and immediately add vanilla extract.
5. Stir again until vanilla is completely mixed in. Pour into the baking pan, and top with sprinkles if desired. Refrigerate until set.
6. Once set, cut into small squares (I ended up with 25 small squares).

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