The Yankee Chef
This fudge tastes exactly like gingerbread, I promise! Light, smooth and very creamy, this noncook version takes only minutes to make and even less time to eat. Make a batch to share. See the NOTE below for alternate ways of making this fudge if all you have is marshmallows. It will be just as good!
1(12-oz.) bag white chocolate chips
1 1/4 cups marshmallow crème (see NOTE)
1/4 cup molasses
1/4 cup evaporated milk
1/2 teaspoon each cinnamon and ginger
1/4 teaspoon each allspice and nutmeg
1/8 teaspoon ground cloves
Line an 8-inch square pan with waxed or parchment paper and set aside. Place all ingredients in a medium saucepan over medium low heat. Continue to heat until everything is melted and smooth, stirring a few times. Immediately pour into prepared pan and refrigerate at least 2 hours, or until firm.
-If you do not have marshmallow creme, it is easy enough to make your own or use just marshmallows in this recipe instead. If you decide to use all marshmallows, add an extra 2 tablespoons evaporated milk. Here are a couple of tips using marshmallows and marshmallow creme.
-You can substitute 1 (7-oz.) container of marshmallow creme with 4 cups mini marshmallows or 40 large marshmallows. Place 1 (16 oz.) bag of marshmallows in a large saucepan with 1/4 cup corn syrup and slowly heat and stir until smooth. Transfer to a covered container and cool.
-10 large marshmallows equal 1 cup mini marshmallows, which is 2 ounces. One (7-oz.) jar marshmallow creme equals 2 1/2 cups, or 1 ounce of fluff equals about 1/3 cup.