Books & Spoons Recipe: GINGERBREAD FUDGE for the holidays

Earlier this year I posted the easy recipe for Peanut Butter Fudge (click for a recipe). It only takes four ingredients, and is prepared in minutes! And it is soooo tasty.

Now, as the holidays are approaching, I made fudge again, but this time I put HEAPING CUP of crushed gingerbread into the chocolate mix instead of peanut butter. I left some of the pieces a little bigger, just to get some crunch into the fudge, most of it is almost powder like. I crushed the gingerbread by hand, using a mashed potato crusher, and it worked well, leaving me the power to decide how I want the gingerbread to be.

​I use a sweet milk chocolate in morsels. It is chocolate that melts easily, and making the fudge fast to form. If you use a chocolate that will take more time and higher temperature to start melting, be very careful with the condensed milk, so it doesn't burn. 

I had my test tasting earlier today, and I have to say, it is going to be a sweet & yummy first Advent around here! I hope you enjoy it as well! 
~ Cheers!