This year, I decided to make fudge again but try two other varieties. One was this gingerbread cookie dough fudge. I was a bit skeptical when I saw that the recipe contained two full cups of flour, but thankfully everything worked out. The fudge did end up with a cookie dough type of consistency, and the gingerbread cookie flavor was pretty spot on.
I wasn't quite sure if Addie would like this because of the strong spices, but she actually enjoyed it. Both my husband and I also liked the fudge as well, and I just wish I would have kept a few squares of it to enjoy for ourselves.
I created this fudge as my entry to this month's What's Baking challenge, which is being hosted by Catherine of Pursuing Domestic Goddess-ness. Please be sure to check out her blog for the other gingerbread-themed baked goods!
Gingerbread cookie dough fudge
- 1 can sweetened condensed milk
- 4 ounces white chocolate
- 2 Tablespoons molasses
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/8 teaspoon baking soda
- pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Generously grease a standard 8"x8" baking pan or line it with parchment paper or aluminum foil (if lining with foil, make sure to grease the foil). I used a silicone baking pan and did not grease it.
In a medium sized bowl, whisk together the powdered sugar, flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In a large bowl, add the sweetened condensed milk, white chocolate and molasses. Microwave on high for about 60 seconds. Remove from microwave, stir and microwave for another 30-60 seconds or until the white chocolate has completely melted.
Add the dry ingredients to the large bowl with the milk mixture and mix until everything is fully incorporated. The batter will get quite thick.
Transfer the fudge to the prepared baking dish and smooth out the top with a spatula or wooden spoon. Allow the fudge to cool for about 3 hours or until harden. Alternatively, you can place the fudge in the refrigerator for about 30 minutes.
Cut the fudge into squares and serve.
Yield: One 8"x8" pan (about 36 pieces)
Source: Lauren's Latest