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Gingerbread Swirl Fudge

A delightful treat that combines creamy white chocolate with warm spices, capturing the essence of the holiday season in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 5 hours 15 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

Fudge Base
  • 14 ounces 14 ounce can of full-fat sweetened condensed milk This creamy base adds richness to the fudge.
  • 3.25 cups 3 and 1/4 cups of white chocolate chips, divided Provides a beautiful contrast to the spicy gingerbread layers.
  • 1 teaspoon 1 teaspoon of pure vanilla extract Enhances the overall flavor.
Gingerbread Flavoring
  • 3 tablespoons 3 Tablespoons of unsulphured or dark molasses Adds depth and earthiness.
  • 1 teaspoon 1 teaspoon of ground cinnamon Brings warmth and comfort.
  • 1/2 teaspoon 1/2 teaspoon of ground ginger Adds a zesty kick.
  • 1/4 teaspoon 1/4 teaspoon of ground nutmeg Adds a warm, nutty aroma.
  • 1/4 teaspoon 1/4 teaspoon of ground allspice Contributes a sweet and savory note.

Method
 

Preparation
  1. Line an 8-inch square baking pan with aluminum foil or parchment paper.
Melt the White Chocolate
  1. In a medium saucepan over medium heat, combine the sweetened condensed milk and 3 cups of white chocolate chips. Stir constantly until melted.
  2. Remove from heat and stir in the vanilla extract.
Combine and Layer
  1. Transfer half of the melted mixture to a smaller saucepan.
  2. In the smaller saucepan, stir in the remaining 1/4 cup of white chocolate chips, molasses, cinnamon, ginger, nutmeg, and allspice. Heat until fully blended.
  3. Spread a thin layer of the white fudge into the bottom of the lined baking pan.
  4. Pour a layer of gingerbread fudge over the white fudge, then another layer of white fudge. Repeat until all fudge is used.
  5. Using a toothpick, gently swirl the two fudges together.
Chill and Serve
  1. Cover the pan with aluminum foil and refrigerate for at least 5 hours or overnight until set.
  2. Lift the fudge from the pan using the overhanging foil or parchment and cut into 1-inch squares.

Notes

Store the fudge covered at room temperature for up to one week, or refrigerated for 2-3 weeks. For freezing, cut into squares and wrap individually.