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Food & Drink
1/2 cup unsalted butter
1 1/4 cups granulated sugar
1/4 cup light brown sugar, packed
1/4 cup molasses
3/4 cup heavy cream
7 ounces marshmallow cream
1 11 ounce package white chocolate chips
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup white chocolate, melted, for garnish
gingerbread sprinkles, optional
Prepare a 9-inch square baking dish by lining it with parchment paper. Set aside.
Add marshmallow cream, white chocolate morsels, cinnamon, ginger, nutmeg, and cloves to a large mixing bowl. Set aside.
In a large, heavy saucepan, add butter, sugars, molasses, and heavy cream. Bring to a boil over medium high heat, stirring constantly. Once boiling, continue to boil (rolling boil) for a full 5 minutes, stirring continuously.
Remove from heat and pour over ingredients in mixing bowl. Using an electric mixer, blend for about one minutes, until morsels are melted and mixture is smooth.
Pour into prepared baking dish. Immediately drizzle with melted white chocolate and swirl into warm fudge. Add sprinkles, if desired.
Refrigerate for at least two hours (or overnight). Once set, cut into bite sized pieces and serve. Store in an airtight container in the refrigerator for best results.