Maple Gingersnap Fudge
Ingredients
- 1 14 ounce can sweetened condensed milk
- 3 cups white chocolate chips
- 1 tablespoon butter
- Pinch of salt
- 1 1/2 tsp McCormick Vanilla Extract
- 1 tsp McCormick Maple Flavor
- 1 and 1/2 cups chopped up gingersnap cookies
- Optional - 1/2 cup walnuts
Instructions
- Line an 8x8 or 9x9 inch pan with foil. Make sure to use enough foil for foil to overhang the pan, making it easy for you to remove.
- In a heavy pan over low heat, melt sweetened condensed milk, white chocolate chips, butter and salt. Stir almost constantly until almost all chips have melted (they will continue to melt once removed from heat).
- Remove from heat, stir in vanilla extract and maple flavor. Mixture will be very thick. Fold in chopped up cookies and nuts if including them. Scoop mixture into prepared pan, pressing in to create an even layer.
- Place fudge in fridge for at least two hours to set. When ready, cut into squares to serve. Can be stored covered at room temperature, or kept in fridge for up to a week.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.