Description
A festive holiday fudge made with gingerbread marshmallows, white chocolate, and crunchy walnuts. Creamy, spiced, and perfect for gifting or dessert trays.
Ingredients
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (1 stick)
- 1 (5‑ounce) can evaporated milk
- 1 (8‑ounce) package gingerbread marshmallows
- 1 ½ cups mini marshmallows
- 12 ounces chopped white chocolate
- ½ teaspoon vanilla extract
- 2 cups walnuts, coarsely chopped (divided use)
Instructions
- Line a 9×13‑inch glass baking dish with foil, leaving an overhang for easy removal. Lightly spray with nonstick spray.
- In a large saucepan over medium heat, combine the sugar, butter, evaporated milk, gingerbread marshmallows, and mini marshmallows. Stir continuously until the butter and marshmallows are melted.
- Bring the mixture to a boil, then continue to boil and stir constantly for 5 minutes.
- Remove from heat and immediately stir in the chopped white chocolate and vanilla extract. Stir until the white chocolate is fully melted and the mixture is smooth.
- Stir in 1 ½ cups of the chopped walnuts into the fudge mixture.
- Quickly spread the fudge into the prepared pan and immediately sprinkle the remaining ½ cup of walnuts over the top, pressing lightly to adhere.
- Refrigerate for several hours or overnight until fully set.
- Use the foil overhang to lift the fudge out of the pan, then cut into approximately 1‑inch squares.
Notes
- Swap walnuts for pecans or almonds if desired.
- Use regular marshmallows and spices if gingerbread marshmallows aren't available.
- Omit nuts for allergies and try toffee bits or cookie crumbs instead.
- Ensure constant stirring and proper boiling to prevent graininess.
- Let the fudge chill overnight for best results before cutting.
