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Delicious Gingerbread and White Chocolate Topped Fudge
Delicious Christmas Fudge with Gingerbread and White Chocolate to create a simple two-tone treat for those friends and family that have a sweet tooth.
Course
Dessert, Treats
Cuisine
Christmas
Keyword
fudge, gingerbread, white
Prep Time
1
hour
hour
Cooling and Setting
2
hours
hours
Servings
16
Inch Squares
Author
Cerys Parker
Ingredients
Gingerbread Fudge
525
g
white chocolate chips
397
g
sweeten condensed milk
Approximately 1 can
165
g
black treacle
14
g
unsalted butter
1
tsp
vanilla extract
1 ½
tsp
ground ginger
1
tsp
ground cinnamon
¾
tsp
nutmeg
½
tsp
allspice
½
tsp
ground cloves
White Chocolate Fudge
265
g
white chocolate chips
198
g
sweetened condensed milk
1/2 can
Instructions
Line an 8×8 baking tray with greaseproof paper. Set aside.
In your slow cooker add in the white chocolate chips, condensed milk, black treacle, and butter.
Put the slow cooker on medium heat.
Stir frequently until butter and chocolate chips are completely melted.
Continue to stir until ingredients are completely combined.
Stir to add the vanilla and all spices, stir well.
Set the 8 X 8-inch baking tray on a heatproof surface while pouring in the fudge mixture. Set aside.
Allow fudge to cool at room temp for several hours or in the refrigerator for 1-2 hours to cool completely.
Wash out your slow cooker and prepare your white chocolate fudge once your gingerbread fudge is cooled.
Combine the white chocolate and sweeten condensed milk together the slow cooker on a low heat.
Stir every few minutes until both are well melted and combined.
Pour the white chocolate layer on top of the harden gingerbread layer.
Allow to cool.
Put in the fridge for several hours or allow to set overnight before eating or preparing as a gift.
Uneaten fudge can be stored at room temperature in an airtight container.