Easy Gingerbread Fudge
Easy Gingerbread Fudge is perfectly spiced and so flavorful, creamy, and melt in your mouth smooth. The perfect sweet holiday gift or treat!
Equipment
- saucepan
- 8 x 8 or 9 x 9 inch cake pan
Ingredients
- 2 bags white chocolate chips (2 ½ cups total)
- 1 can sweetened condensed milk
- 1 ¼ cup spice cake mix
- ½ teaspoon ginger
- ½ teaspoon vanilla extract
- ¼ cup molasses
Icing
- 1 cup icing or powdered sugar
- 1-2 tablespoons milk
- sprinkles or sparkles of your choice
Instructions
- Line a square 8 x 8 or 9 x 9 inch baking dish with parchment paper and coat with nonstick spray and set aside
- In a saucepan, over medium heat, combine white chocolate chips, sweetened condensed milk, cake mix, ginger, vanilla, and molasses.
- Heat contents until melted and smooth. Make sure you stir frequently.
- Pour fudge into prepared pan, and refrigerate for at least 1 hour to 3 hours.
- While waiting for the fudge to harden, make your icing by whisking the powdered sugar and milk together until smooth.
- Pour icing into a piping or resealable bag and drizzle in a zigzag pattern over your fudge.
- Top with sprinkles, sparkles or any festive topping.
- Let the icing harden then cut the fudge into small squares, serve and enjoy!
- This fudge will last in an airtight container for about 10 days. It can be kept in the fridge, which I usually do, but you don't have to.