Gingerbread Fudge Recipes
GINGERBREAD FUDGE
This easy-to-prepare fudge is sure to be a hit in your home or holiday gatherings.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate, butter, water, molasses and spices in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add dry pudding mix; stir with whisk 2 min.
- Add sugar, 1 cup at a time, stirring with wooden spoon after each addition until well blended.
- Press chocolate mixture onto bottom of prepared pan; top with sprinkles. Lightly press sprinkles into fudge to secure.
- Refrigerate 2 hrs. or until firm.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Place the chocolate into a large microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
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- Using a cold stick of butter, grease a large piece of parchment paper and then line an 8x8 square baking pan. Set aside.
- Place the remaining 1 tablespoon of butter in a large glass or metal mixing bowl. Set that mixing bowl on a cooling rack. The mixture will be super hot and you won’t want to touch the moping bowl after you transfer the mixture. The cooling rack allows air to circulate all the way around the bowl, cooling faster.
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- Line a 13- x 9-inch baking dish with aluminum foil, allowing 1 to 2 inches to hang over side of dish.
- 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.
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- 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.
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