Chocolate Gingerbread Fudge

Even if you’re a non-baker (like myself!!) – you’ll be the star of the show once you prepare and serve these festive bites.

  Chocolate Layer

Line an 8-inch square baking pan with parchment paper on bottom and up sides of pan.  

300 g bittersweet chocolate, roughly chopped

1 can (300 mL) sweetened condensed milk

1 tsp (5 mL) pure vanilla extract

pinch of salt

Using a double boiler, melt chocolate and condensed milk. Stir in vanilla and salt. Pour chocolate layer into prepared pan. Smooth and chill for at least 2 hours.

Gingerbread Layer

300 g white chocolate, roughly chopped  

1 can (300 mL) sweetened condensed milk

3 tbsp (45 mL) molasses

2 tsp (10 mL) ground ginger 

1 tsp (5 mL) ground cinnamon

¼ tsp (1 mL) each; ground cloves and allspice

Hefty pinch ground nutmeg

½ tsp (2 mL) pure vanilla extract

Pinch salt

Garnish; decorative sprinkles or edible glitter (what I used).

Using a double boiler, melt white chocolate, condensed milk and molasses. Once melted stir in spices, vanilla and salt. Pour over chilled chocolate layer and smooth. Sprinkle garnishes evenly on top and chill for at least 2 hours (*if using edible glitter – spray fudge once chilled). When ready to serve, remove from fridge and slice into squares. Makes a lot…ha! ha! Merry Christmas!! 

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime OttawaCTV Morning Live OttawaCHCH Morning LiveBreakfast Television What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

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