Ingredients
Equipment
Method
Preparation
- Line an 8x8 inch pan with parchment paper, ensuring an overhang on the sides for easy removal, then set aside.
- In a microwave-safe bowl, combine condensed milk, white chocolate chips, butter, and salt; heat in 30-second intervals, stirring until smooth and fully melted, then stir in vanilla extract.
- Pour approximately two-thirds of the white chocolate fudge mixture into the prepared pan, spreading it evenly across the bottom.
- In a separate small bowl, combine the molasses, powdered sugar, ground ginger, cinnamon, nutmeg, and cloves, mixing thoroughly until a smooth gingerbread mixture forms.
- Add the prepared gingerbread mixture to the remaining one-third of the white chocolate fudge and stir until both mixtures are completely combined.
- Drop spoonfuls of the gingerbread fudge mixture over the white chocolate fudge layer already in the pan.
- Gently swirl the two fudge mixtures together using a knife or skewer to create a beautiful marbled pattern.
- Refrigerate the fudge for at least 2 hours, or until it has fully firmed up, then lift it out using the parchment paper and cut into squares for serving.
Notes
For best results, ensure all ingredients are at room temperature before mixing. Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for longer.