Photo: Aaron Kirk; Prop Stylist: Sarah Elizabeth Cleveland; Food Stylist: Emily Nabors Hall
Active Time
15 Mins
Total Time
2 Hours 15 Mins
Yield
Makes 16 pieces

This gingerbread fudge is the perfect “something different” to add to your holiday confections spread. Offering all of the toasty, familiar flavors of gingerbread and the creamy-rich texture of your favorite fudge, it’s the perfect mash-up of two holiday favorites. Plus, in keeping with the classic marshmallow fluff base, we’ve also kept this homemade holiday candy as easy as can be to mix up. We topped our gingerbread fudge with crushed gingersnap cookies and crystalized ginger for a little added oomph, but you could stir in toasted walnuts or pecans for crunch if you prefer. This holiday fudge recipe yields plenty for sharing, just be sure to store the fudge in the refrigerator when you’re finished snacking. 

How to Make It

Step 1

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

Step 2

Combine brown sugar, granulated sugar, molasses, butter, evaporated milk, ginger, cinnamon, salt, allspice, cardamom, cloves, and nutmeg in a medium, heavy-bottom saucepan over medium. Bring to a boil, stirring constantly, until a candy thermometer reaches soft-ball stage (between 234°F and 237°F), about 11 to 12 minutes.

Step 3

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.

Step 4

Cool completely on a wire rack, about 2 hours. Cover tightly with aluminum foil, and store in refrigerator. To serve, cut fudge into 1-inch pieces.

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