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.