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 Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast 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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