Alright, FUDGE, we get it. You’re pretty freakin’ irresistible. No need to brag or anything. While it looks super fancy-pantsy, this fudge is as easy and quick as an unwrapping a candy bar. Okkkkk so there’s a few extra steps, but nothing you can’t handle in the hustle of the holiday season. Because if there’s anything we need in the next few weeks, it’s a super fast + equally impressive treat to make at the last minute. (And a truckload of coffee and wine to help us get through—but that’s a whole other story.) There are a million types of fudge, but it all comes down to 2: (1) the old-fashioned classic variety requiring a candy thermometer + plenty of stirring and (2) the shortcut version. Both have their pros and cons. I looooove a square of traditional fudge. You can truly taste the effort put into it. (A few of my favorite traditional fudge recipes live in Sally’s Candy Addiction if you have a copy!) But sometimes we don’t have the time or, most likely, the patience!! Delicious: omg yes. Convenient: not always. And then there’s the shortcut version of fudge, relying on chocolate chips and a can of sweetened condensed or evaporated milk. It’s cheating, yes. But that’s ok right now. Our lives could use a little crutch! Not quite as luxurious as from-scratch fudge, but there’s no special equipment required. Delicious: oh yes. Convenient: always. I use a similar shortcut fudge with my peppermint bark fudge recipe, too. The white layer is made from 3 ingredients:
white chocolate morsels sweetened condensed milk vanilla extract
The gingerbread layer is made from the white layer, plus:
a few more white chocolate morsels molasses cinnamon ginger nutmeg allspice
You’ll stir the white layer’s ingredients together on the stove, then divide it in half. Leave half plain (white) and stir the gingerbread ingredients into the other half. We have our two layers: the white fudge and the gingerbread fudge. Now let’s swirl them together in a pan. The swirled pattern is very simple, but there’s one VERY important note.
Listen Up!
The gingerbread layer is soft. Well, it’s all incredibly soft—but the gingerbread layer is suuuuuper soft because we added liquid (molasses) to it. It’s almost like a chewy and gooey caramel. (White vanilla fudge and gingerbread caramel. Omg this stuff is UNREAL.) You’ll add a few more white chips to help it firm up, but it’s still going to be soft. Since it’s so soft and chewy, it doesn’t make for the ideal base of the fudge. You don’t want the bottom of the fudge to stick to everything, especially the lined pan. So make sure you have a layer of white fudge at the bottom. The white fudge MUST be the base. Then pour some gingerbread fudge on top, followed by more white fudge, more gingerbread fudge, etc etc until everything’s in the pan. Then take a toothpick and swirl it all together. Doesn’t have to be perfect. The beauty is in the randomness. Aaaaand you’re done. Just wait for the fudge to set up in the fridge (ughhhhh. but it’s so worth it!) then cut into squares to reveal the gorgeous swirl-y layers. The sweetened condensed milk gives the fudge a smooth texture, which eliminates the need for the long period of beating required by more traditional fudge recipes. It’s foolproof. And just look at this stuff. So soft! So creamy! FUDGE, you’re showing off again. More easy fudge recipes you’ll love:
Andes Mint Chocolate Chip Fudge Peanut Butter Fudge Peppermint Bark Fudge
