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Gingerbread Marble Fudge

Ingredients

  • 1 can (300 mL) Eagle Brand® Sweetened Condensed Milk
  • 3 1/4 ¼ cups (800 mL) HERSHEY’S CHIPITS White Chocolate Chips, divided
  • 3 tbsp (45 mL) Crosby’s® Fancy Molasses
  • 1 tsp (5 mL) Club House® Premium Artificial Vanilla Extract
  • 1 tsp (5 mL) Club House® Ground Cinnamon
  • 1 tsp (5 mL) Club House® Ground Ginger
  • 1/2 tsp (2 mL) Club House® Ground Nutmeg
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) Club House® Ground Allspice
  • 1/4 tsp (1 mL) Club House® Ground Cloves

Directions

  1. Line 8” square (2 L) baking pan with parchment paper.
  2. In medium saucepan over medium heat, melt 3 cups (750 mL) of the white chocolate chips with condensed milk, stirring often. Remove half of the mixture to bowl; set aside.
  3. Add remaining ¼ cup (50 mL) white chocolate chips to mixture in saucepan, along with remaining ingredients; stir over medium heat until melted.
  4. Using spoon, alternately drop both mixtures into prepared pan. Stir, swirling lightly with the tip of a knife to create a marbled effect.
  5. Chill until firm. Cut into squares.
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Related Recipes

Gingerbread Marble Fudge

Ingredients

  • 1 can (300 mL) Eagle Brand® Sweetened Condensed Milk
  • 3 1/4 ¼ cups (800 mL) HERSHEY’S CHIPITS White Chocolate Chips, divided
  • 3 tbsp (45 mL) Crosby’s® Fancy Molasses
  • 1 tsp (5 mL) Club House® Premium Artificial Vanilla Extract
  • 1 tsp (5 mL) Club House® Ground Cinnamon
  • 1 tsp (5 mL) Club House® Ground Ginger
  • 1/2 tsp (2 mL) Club House® Ground Nutmeg
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) Club House® Ground Allspice
  • 1/4 tsp (1 mL) Club House® Ground Cloves

Directions

  1. Line 8” square (2 L) baking pan with parchment paper.
  2. In medium saucepan over medium heat, melt 3 cups (750 mL) of the white chocolate chips with condensed milk, stirring often. Remove half of the mixture to bowl; set aside.
  3. Add remaining ¼ cup (50 mL) white chocolate chips to mixture in saucepan, along with remaining ingredients; stir over medium heat until melted.
  4. Using spoon, alternately drop both mixtures into prepared pan. Stir, swirling lightly with the tip of a knife to create a marbled effect.
  5. Chill until firm. Cut into squares.