Gingerbread Chocolate Fudge

By srumbel

A rich chocolate fudge layer on the bottom and a sweet & spicy gingerbread fudge on top! This is perfect for the Holidays!
from thefirstyearblog.com

Ingredients

• Chocolate Fudge
• 3/4 cup sugar
• 5 tbsp Nestle Carnation Evaporated Milk
• 1 tbsp butter
• 1/8 tsp salt
• 1 cup mini marshmallows
• 3/4 cup Nestle Toll House Semi-Sweet Chocolate Morsels
• 1/2 tsp vanilla
• Gingerbread Fudge
• 1 & 1/2 cups white chocolate chips
• 3 tbsp brown sugar
• 1/4 cup molasses
• 8 tbsp Nestle Carnation Evaporated Milk
• 1/4 tsp cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• 1/4 tsp vanilla

Preparation

Step 1

Line an 8 inch square baking pan with foil and lightly butter.
In a medium saucepan combine the sugar, evaporated milk, butter and salt. Bring this mixture to a full rolling boil (an aggressive boil) over medium heat, stirring constantly.
Continue to boil this mixture for 3 minutes, stirring constantly. After 3 minutes remove the pan from the heat.
Add in the marshmallows and vanilla, and stir vigorously for 1 minute or until the marshmallows are melted.
Pour the fudge into the prepared baking pan and refrigerator for 2 hours.
After the chocolate fudge sets, in a medium saucepan over medium-low heat, combine the white chocolate chips, brown sugar, molasses, evaporated milk, cinnamon, ground ginger, nutmeg, cloves and vanilla.
Stir until the chocolate chips are melted and everything is combined.
Pour the gingerbread fudge on top of the chocolate fudge.
Place the fudge in the refrigerator to set for 2 hours.
When you’re ready to cut the fudge, remove it from the pan using the tinfoil. Use a large knife to cut the fudge into squares. If you want your fudge to have clean cut lines, wipe the knife on a paper towel after each cut.
Keep in the refrigerator.

Yield: 16 pieces of fudge