Gingerbread-Spiced Fudge

My self-declared #60DaysofGingerbread continues...

While most baked gingerbreads contain molasses, I wanted to showcase the spices of gingerbread: cinnmon, ginger, nutmeg, and cardamom.

Let me start with this: I had never had fudge before I met my husband. Well, I didn't even eat chocolate until we were already married and I was pregnant with our oldest son. But one version or another of fudge always ends up on our Christmas cookie platters

Ingredients

• 3 cups white chocolate chips

• 14 ounces sweetened condensed milk

• 1/2 teaspoon evanilla extract

• 1-1/2 teaspoon gingerbread spice + 2 Tablespoons for sprinkling on top

• 4 Tablespoons organic granulated sugar for sprinkling on top

Procedure

Mix 2 Tablespoons gingerbread spice and 4 Tablespoons sugar together in a bowl. Set aside.

In a medium saucepan melt white chocolate chips and sweetened condensed milk over medium-low heat. Stir continuously. Once completely melted together remove from heat and stir in vanilla extract and 1-1/2 teaspoons gingerbread spice.

Pour into a baking dish lined with buttered foil or parchment paper. Sprinkle cinnamon-sugar mixture over the top. Let chill for 2 hours. Cut into one-inch squares.

These were subtly spicy and decadently sweet.