Didn’t she just do a gingerbread post?
Yes, she did! Earlier this week she (aka me) shared some wonderful Gingerbread Morning Glory Muffins.
I guess you could say I’ve got gingerbread on the brain lately. And I’m not finished either. Sunday, I’ll be sharing my last gingerbread post (promise – well at least till next year!), and according to my excellent taste-testers, it’s the best one of all, my Gingerbread Blondies. But you’ll have to decide that for yourself.
Each year, I love to come up with a new festive fudge recipe. Two years ago, it was a romantic Red Velvet Fudge. It went quite viral and it’s still going strong with almost a million pins in the last 30 days!
Last Christmas, it was a red and white swirled Candy Cane Fudge, a perfect treat for holiday gift-giving and entertaining. It’s a personal favorite of mine, as I’m one that’s quite smitten with the combination of white chocolate and peppermint.
This year, for some reason, I’m quite taken with everything gingerbread. When I googled gingerbread fudge, I didn’t see anything that looked amazing and was fairly simple to make. So… guess what? Yup, I decided to come up with my own rendition.
I generally use the same basic template recipe for my fudge. It’s the Kraft Fantasy Fudge recipe that’s found on the back of their marshmallow cream jar. It’s easy, takes less than 30 minutes and produces consistently good results.
This Gingerbread Swirled Fantasy Fudge is no exception. In fact, the results aren’t just good, they’re fantastic. The fudge is also really pretty, with a beautiful swirl of white marshmallow cream on the top which makes it look like a piece of art work.
Still need a few small gifts? Got 30 minutes (plus hands-off time for the fudge to harden)? Whip up a batch or two of this sure-to-please Gingerbread Swirled Fantasy Fudge.
Just be prepared for comments next Christmas like, “Remember that fudge you made…?” or “Are you making fudge this year…?” or “I hope you’re making fudge this year…” Who knows, this delicious fudge could be your claim to fame!
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- 2 cups dark brown sugar
- 1 cup white granulated sugar
- ¾ cup butter
- ½ cup half and half
- 1 tablepoon molasses
- 1 ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 12- oz. 340 g package white chocolate chips*
- 1 7- ounce jar marshmallow creme
- 1 teaspoon vanilla extract
- Spray a 9-inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.
- Combine sugars, butter, half and half, molasses and spices in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly.
- Continue boiling 5 minutes over medium heat, stirring continuously. (It's not necessary but for complete accuracy you can use a candy thermometer - temperature should be 234˚F.) Remove from heat, stir in white chocolate chips till melted.
- Set aside 1/4 cup marshmallow creme in a small bowl. Add remaining marshmallow cream and vanilla to mixture in pot; beat until completely blended. Pour into prepared pan. Dot with reserved marshmallow cream and swirl with a knife. Let cool completely then lift fudge out of pan with foil "handles" and cut into 1-inch squares.