2019-11-01 Cooking with Paula Deen

15 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

aa BAKING WITH GUINNY b

FUDGE FILLED WITH

Christmas Confection HOLIDAY CHEER

GINGERBREAD FUDGE

Makes about 16 pieces

1 cup fi rmly packed dark brown

sugar

2⁄3 cup evaporated milk

½ cup light corn syrup

½ cup molasses

¼ cup all-purpose fl our

4 teaspoons apple pie spice

1 tablespoon ground ginger

2 teaspoons vanilla extract

1 teaspoon kosher salt

4 cups white chocolate chips

¼ cup crushed gingersnap

cookies

1. Line a 9-inch square baking pan
   with parchment paper, letting excess
   extend over sides of pan.


2. In a large saucepan, whisk
   together brown sugar, evaporated
   milk, corn syrup, molasses, fl our,
   pie spice, ginger, vanilla, and salt.
   Cook over medium heat, stirring
   frequently, until mixture is well
   combined and registers 210° on
   a candy thermometer, about
   30 minutes.


3. Remove from heat; stir in white
   chocolate chips until melted. Spread
   into prepared pan. Sprinkle with
   crushed cookies. Refrigerate until
   fi rm and set, about 2 hours.


4. Using excess parchment as
   handles, remove from pan, and cut
   into squares. Store in an airtight
   container for up to 1 week.

I STILL DREAM OF ALL THE DECADENT CANDIES I enjoyed every Christmas growing up. I love sharing these treats

with my family and making fun new versions of my own. Th is kid-friendly fudge combines the fl avor of gingerbread cookies

that my grandbabies love and a holiday dessert staple to create one festive, fl avorful treat!