Gingerbread Fudge
Serves: 18 2oz containers
  • 14oz sweetened condensed milk
  • 3 cups white chocolate (about 18 oz)
  • 1/4 cup dark chocolate chips
  • 2 tablespoon molasses
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoons ground ginger
  • 7 oz. marshmallow cream
  1. In medium saucepan place sweetened condensed milk and white chocolate in pan, turn heat on medium and stir the mixture until it's fully heated and all white chocolate is melted and mixture is smooth.
  2. Remove from stove
  3. Stir in chocolate chips,molasses and pumpkin pie spice and ginger and marshmallow cream
  4. Pour into parchment lined 8x8 pan or into 2 oz plastic container like I did (then place lids on top)
  5. put fudge into fridge until fully chilled.
  6. After setting up, fudge will stay fresh at room temperature wrapped well for two weeks or three weeks refrigerated.
Recipe by Created by Diane at