Gingerbread Fudge

By: The Food Hunter

This decadent fudge is a delicious and festive holiday treat featuring Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey. Their Madagascar Bourbon Pure Vanilla Extract is the perfect all-purpose vanilla that boasts a full, sweet, creamy and mellow flavor with velvety after-tones. I use it whenever I bake!



Gingerbread Fudge

(recipe from Nielsen Massey)

• 3 1/4 cups white chocolate chips
• 1/2 cup brown sugar (packed)
• 1/2 cup molasses
• 1/3 cup evaporated milk
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1 teaspoon Nielsen-Massey Pure Vanilla Extract

Directions

Line a 9×9 inch baking pan with wax paper or tin foil. Spray lightly with cooking spray, making sure to get the corners.

Place all ingredients except Vanilla Extract into a medium saucepan. Stir to mix and heat over medium-low heat. Stir continuously until it’s smooth and melted together nicely.

Remove from heat and immediately add Vanilla Extract. Stir again until vanilla is completely mixed in. Pour into the baking pan and refrigerate until set.

Top with sprinkles to make it festive and fun!

Once set, cut into small squares. This fudge is soft and very rich, so smaller squares will do the trick.