By Angela McGowan
The holidays are coming up so fast, can you believe it? Thanksgiving will be here before you know it. I’ve been testing out Thanksgiving recipes, including lots of dessert recipes I’ll be making for friends and family.
One thing I make every year is a few batches of homemade fudge. I try to come up with a new way to make it every year. This year I decided to make a white chocolate version and pair it with a spicy gingerbread cookie. The results were amazing!
For the cookie part, I just used Pillsbury’s gingerbread cookie dough. Then I made my usual fudge recipe, substituting the chocolate chips for white chocolate chips. I refrigerated it after cooling, so slicing was neat and easy.
Yield: Sevres 4
White Chocolate Fudge Gingerbread
Ingredients:
- 15 oz or ½ a roll of gingerbread cookie dough (from 30oz package)
- ¼ cup butter
- 2 ½ cups sugar
- 2/3 cups heavy cream
- 1 (12 oz) package white chocolate chips
- 1 (7 oz) jar Marshmallow cream
- 1 teaspoon vanilla
Directions:
- Heat oven to 350°. Press cookie dough into a 9 x 9 greased baking pan. Bake for 12 – 14 minutes, or until cookie is set.
- Let cookie cool completely. In a medium saucepan, combine butter, sugar and cream. Mix well and turn burner to medium heat. Continue to cook mixture until candy thermometer reads 248°.
- Then remove mixture from burner and stir in chocolate chips, marshmallow cream and vanilla. Stir well until chocolate has melted, then pour mixture over cookie. Let cool completely before slicing.
Tips:
If chocolate chips don’t completely melt, saucepan can be returned to the burner with heat on low. Consistently stir the fudge mixture until the chocolate melts.
Fudge can be refrigerated for easier slicing.
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