Gingerbread Marshmallow Fudge
Gingerbread Marshmallow Fudge is spiced like a gingerbread cookie and stirred together with marshmallows. You'll swoon at the first bite!
Servings 36 squares
- 1 1/2 cups granulated sugar
- 2/3 cup evaporated milk
- 2 tablespoons salted butter
- 2 cups mini marshmallows
- 1 1/2 cups white chocolate chips
- 2 tablespoons molasses
- 1/2 cup chopped nuts 1-2.25 oz. package
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Line a 9x9 baking dish with foil and set aside.
In a medium, heavy bottomed pot, heat sugar, evaporated milk and butter over medium high heat. Bring to boil and continue boiling for 4 minutes.
Remove from heat and stir in remaining ingredients. Stir until marshmallows and chocolate have melted and mixture is smooth except for the nuts. Pour into prepared pan.
Refrigerate until hardened and set. Remove from pan and peel away foil. Cut into small squares and store in air tight containers, covered with plastic wrap or wax paper until ready to serve.
Calories: 107kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 20mg | Potassium: 59mg | Sugar: 15g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.1mg