Gingerbread Fudge {recipe}

One of the things I love most about this time of year is FUDGE! One of the best things about fudge is that just about everyone loves it, and it makes the BEST friend and/or neighbor gift. Plus, there are so many ways you can make fudge variations for a sweet palette adventure. I adore gingerbread, and wanted to experiment with making an EASY Gingerbread Fudge Recipe so I pulled out my Gingerbread Latte Creamer by International Delight and voila, this recipe was born. It’s creamy, sweet and just plain delicious. Here’s what’s to like about the recipe: it’s super easy to make, it only uses a few ingredients and the gingerbread crumbles on the top add a nice texture and spice that makes it extra delicious. I highly recommend this recipe for gift giving! Don’t forget to download and print out the FREE printable, too!

Gingerbread Fudge Ingredients

2 cups granulated white sugar

1/2 cup butter

3/4 cup Gingerbread Latte Creamer by International Delight

10.5 ounces white chocolate almond bark (chopped into small pieces)

1/2 teaspoon of nutmeg

(1) 7-ounce jar marshmallow creme

1 cup of finely ground ginger snaps

Gingerbread Fudge Instructions

1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Spray with non stick spray.

2. In a saucepan combine sugar, butter and creamer. Bring to a boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme. Beat until well blended and then pour into prepared pan. Top with ginger snap crumbs. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process.

4. When completely cool, cut into squares. Store in a covered container.

Recipe Adapted from Recipe Girl’s Eggnog Fudge Recipe

Gingerbread Fudge {recipe}

Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Serves: 30 pieces

Ingredients

2 cups granulated white sugar

1/2 cup butter

3/4 cup Gingerbread Latte Creamer by International Delight

10.5 ounces white chocolate almond bark (chopped into small pieces)

1/2 teaspoon of nutmeg

One 7-ounce jar marshmallow creme

1 cup of finely ground ginger snaps

Instructions

Line an 8 or 9-inch square pan with foil and let it hang over the sides. Spray with non stick spray.

In a saucepan combine sugar, butter and creamer. Bring to a boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme. Beat until well blended and then pour into prepared pan. Top with ginger snap crumbs. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process.

When completely cool, cut into squares. Store in a covered container.

Free Printable File!

Download FREE PRINTABLE Sweet Treat HERE!

Sweet Treats [download id=”44″]

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What is your favorite HOLIDAY recipe?