gingerbread swirl fudge

You only need a few simple ingredients and 1 pan to make this super creamy and easy gingerbread swirl fudge!

Gingerbread Swirl Fudge

vanilla extract

Tablespoons (45 milliliters) unsulphured

cinnamon

ginger

nutmeg

allspice

Line an 8-inch square baking pan* with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside. Have 2 pans/pots ready: a medium saucepan and a small saucepan.

Combine condensed milk and 3 cups (540g) of white chocolate chips in a medium saucepan over medium heat. Stir constantly until the chocolate chips are melted. Once the mixture is smooth, remove from heat and stir in the vanilla extract. Transfer half of the mixture to a smaller saucepan over medium heat. (Leave the other half aside.) Stir in the 1/4 cup (45g) of white chocolate chips and the remaining ingredients over medium heat until smooth.

Now you have half plain white fudge and half gingerbread fudge. Spread a thin layer of white fudge into the bottom of the lined baking pan. (If the white fudge has thickened too much, gently re-heat it over the stove for a few seconds. It&#8217;s important that white fudge is the base of the fudge!) Pour some gingerbread fudge on top, followed by more white fudge, more gingerbread fudge, etc until everything is used up. Using a toothpick, gently swirl the two fudges together.

Cover with aluminum foil and refrigerate for 5 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into 1-inch squares.

Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2-3 weeks. I always stack it in a Tupperware between layers of parchment paper.

Hi!

I made this over the weekend and it came out super sticky and hard to cut into nice squares. Any idea where I went wrong? Or is it supposed to  be sticky?

I have to say this is the first Sally recipe that I’ve been disappointed with. I know this fudge is supposed to be soft, but I found it to be just too gooey and hard to cut. The fudge I normally make calls for powdered sugar as well as the condensed milk and chocolate which gives it a better texture in my opinion. I think this recipe would be better with less condensed milk.

This was quick and easy to make as well as delicious! Definitely going on the Christmas goodie tray from here on out!

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Gingerbread Swirl Fudge

Top 1 gingerbread swirl fudge recipes from across the web

The most viewed gingerbread swirl fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gingerbread Swirl Fudge

The most viewed gingerbread swirl fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine