Gingerbread Fudge

This tasty treat is perfect for the holidays or any time you want the warm, comforting flavor of gingerbread.

INGREDIENTS

3 cups (480g) of white chocolate chips

1 14 oz. (396g) can of Sweetened Condensed Milk

1/16 tsp of salt, commonly known as “a pinch”

1 1/2 teaspoon of vanilla extract

2 teaspoons Ground ginger

1 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1 cup of crushed ginger snaps

SUPPLIES

An 8×8 baking pan

Some parchment paper

A saucepan

A couple of spatulas

DIRECTIONS

Line an 8 x 8 pan and set it aside.

In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and salt.

Stir frequently until it’s melted and smooth.

Remove it from the heat and stir in the vanilla extract, ginger, cinnamon, and nutmeg.

Mix until everything is combined.

Pour the mixture into the lined pan and immediately sprinkle the ginger snaps evenly over the top. You can use a offset spatula to help it adhere to the fudge, but that’s optional.

Refrigerate it until it’s firm, at least two hours.

Remove the fudge from the pan and cut it into whatever size pieces you’d like.