Bready or Not: Gingerbread Cookie Dough Fudge (Microwave)

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Originally published at BethCato.com. You can comment here or there.

Bust out the elastic-banded pants! It’s fudge season!




This particular fudge is especially appropriate for the holidays, too, as it tastes like gingerbread cookie dough. Yes, really. No worries about raw eggs or taking the time to bake.

I love microwave fudge recipes. They are so easy, taste as great as the candy thermometer fudge, and aren’t anywhere near as finicky. It’s pretty much a matter of melt, combine, chill. EAT.

Next week’s Bready or Not will be another microwave fudge. Consider yourself warned.




Modified from Lauren’s Latest.

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Bready or Not: Gingerbread Cookie Dough Fudge (Microwave)

Ingredients

• 1 14 ounce can sweetened condensed milk
• 4 ounces white chocolate
• 2 tablespoons molasses (or honey, though it will be mild)
• 1 cup powdered sugar, sifted
• 2 cups all purpose flour
• 1/8 teaspoon baking soda
• pinch of salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves

Instructions

1. Prepare an 8x8 glass dish by lining it with parchment or aluminum foil and greasing the surface.
2. In another bowl, combine the dry ingredients and set aside.
3. In a large microwave-safe bowl, place the sweetened condensed milk, white chocolate and molasses. Microwave on high for about 2 minutes total, but do so in 20-30 second chunks. Stir well between each time until the chocolate is melted into the milk.
4. Pour the dry ingredients into the warm mix. Stir until smooth. Pour the fudge into the prepared dish. Chill it in the fridge for at least 30 minutes before cutting fudge into small pieces to serve.
5. The gingerbread fudge will keep well in the fridge, covered, for upwards of a week, maybe longer.

OM NOM NOM.

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