Instructions

1. Add the White Chocolate Chips and the Sweetened Condensed Milk to a medium saucepan and heat the ingredients on medium-low heat until the white chocolate chips are melted. Stir continuously during the melting process.
2. Take off the heat and add the Molasses and stir until combined.
3. Add the spices and stir until thoroughly combined.
4. Line an 8×8″ baking pan with parchment paper.
5. Pour the fudge mixture into the pan.
6. Working quickly, spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth out the fudge.
7. Cover with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)
8. Remove the fudge from the refrigerator and cut it into individual pieces.  Store it in the refrigerator in an air-tight container. It should last at least 2-3 weeks in the refrigerator.  We think Fudge tastes best served at room temperature so we take it out of the refrigerator about an hour before we serve it.