Gingerbread Fudge

Name: Gingerbread Fudge
Ingredients: 1 cup packed light brown sugar; 3/4 cup granulated sugar; 3/4 cup unsulphured molasses; 3/4 cup (6 oz.) unsalted butter; 2/3 cup evaporated milk; 1 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 1/2 teaspoon table salt; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1 Dash ground nutmeg; 11 ounces white chocolate baking chips (such as Ghirardelli); 1 (7-oz.) jar marshmallow creme; 1 1/2 teaspoons vanilla extract; 1/2 cup finely crushed gingersnap cookies (about 2 oz.); 2 tablespoons finely chopped crystallized ginger

17 ingredients

2 steps

Ingredients

1 cup packed light brown sugar
3/4 cup granulated sugar
3/4 cup unsulphured molasses
3/4 cup (6 oz.) unsalted butter
2/3 cup evaporated milk
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon table salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 Dash ground nutmeg
11 ounces white chocolate baking chips (such as Ghirardelli)
1 (7-oz.) jar marshmallow creme
1 1/2 teaspoons vanilla extract
1/2 cup finely crushed gingersnap cookies (about 2 oz.)
2 tablespoons finely chopped crystallized ginger

Directions

1

Line a 13- x 9-inch baking dish with aluminum foil, allowing 1 to 2 inches to hang over side of dish.
2

Add white chocolate, marshmallow creme, and vanilla; cook, stirring rapidly completely melted and all ingredients are evenly incorporated. Remove from heat, and immediately pour mixture into prepared dish. Sprinkle with gingersnap crumbs and crystallized ginger.