More About Gingerbread Fudge
PREP TIME 15min
COOK TIME 2hr 15min
SERVES 16
INGREDIENTS
1 cup packed light brown sugar
¾ cup granulated sugar
¾ cup unsulphured molasses
¾ cup (6 oz.) unsalted butter
⅔ cup evaporated milk
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
½ teaspoon table salt
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
1 Dash ground nutmeg
11 ounces white chocolate baking chips (such as Ghirardelli)
1 (7-oz.) jar marshmallow creme
1 ½ teaspoons vanilla extract
½ cup finely crushed gingersnap cookies (about 2 oz.)
2 tablespoons finely chopped crystallized ginger
DIRECTIONS
1 Line a 13- x 9-inch baking dish with aluminum foil, allowing 1 to 2 inches to hang over side of dish.
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.
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.
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.
COOK TIME 2hr 15min
SERVES 16
INGREDIENTS
1 cup packed light brown sugar
¾ cup granulated sugar
¾ cup unsulphured molasses
¾ cup (6 oz.) unsalted butter
⅔ cup evaporated milk
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
½ teaspoon table salt
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
1 Dash ground nutmeg
11 ounces white chocolate baking chips (such as Ghirardelli)
1 (7-oz.) jar marshmallow creme
1 ½ teaspoons vanilla extract
½ cup finely crushed gingersnap cookies (about 2 oz.)
2 tablespoons finely chopped crystallized ginger
DIRECTIONS
1 Line a 13- x 9-inch baking dish with aluminum foil, allowing 1 to 2 inches to hang over side of dish.
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.
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.
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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