Gingerbread Fudge

[nverland]

Gingerbread Fudge
Active Time 15 Mins Total Time 2 Hours 15 Mins Yield Makes 16 pieces

Ingredients

1 cup packed light brown sugar
3/4 cup granulated sugar
3/4 cup unsulphured molasses
3/4 cup (6 oz.) unsalted butter
2/3 cup evaporated milk
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon table salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 Dash ground nutmeg
11 ounces white chocolate baking chips (such as Ghirardelli)
1 (7-oz.) jar marshmallow creme
1 1/2 teaspoons vanilla extract
1/2 cup finely crushed gingersnap cookies (about 2 oz.)
2 tablespoons finely chopped crystallized ginger

How to Make It

Step 1
Line a 13- x 9-inch baking dish with aluminum foil, allowing 1 to 2 inches to hang over side of dish.

Step 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.

Step 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.

Step 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.