Gingerbread Cookie Dough Fudge

Put away your jeans, it’s time to bust out the stretchy pants. It’s fudge season again!

 

Do you ever dream about food? Or more specifically, do you ever dream about a specific food? And then wake up and it’s still on your brain? And it’s all you can think about until you’re finally able to make it? That’s exactly what happened to me earlier this week. I woke up with gingerbread and fudge on the brain. It wasn’t an entirely bad way to start the day 😉 And before long I found myself making Gingerbread Cookie Dough Fudge. This fudge tasted just as good as I dreamed it would. Talk about a dream come true!

This particular fudge is especially appropriate for the holidays too since it does taste just like gingerbread cookie dough. Yes, really. It’s soft and chewy like cookie dough with the same classic flavors you’re craving. No worries about raw eggs or having to take the time to bake. No thermometer required either.

Gingerbread Cookie Dough Fudge

recipe adapted from Lauren’s Latest

1 14 oz can sweetened condensed milk
4 oz white chocolate
2 tbsp liquid molasses
1 cup powdered sugar
2 cups all purpose flour
1/8 tsp baking soda
pinch of salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves

Directions

1. In a large bowl, place sweetened condensed milk, white chocolate and molasses. Microwave on high for about 2 minutes {stirring every 30 seconds} to melt chocolate into milk. Alternatively, melt the chocolate into the milk using a double boiler on the stove top.
2. Measure and pour the dry ingredients into the milk chocolate mixture, stirring until smooth and evenly mixed together.
3. Pour into a greased 8×8 glass baking dish. Refrigerate 30 minutes or until set OR leave on counter to cool for 3 hours. Cut into squares and serve.

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