Every year, when the temperatures start snapping and Christmas Creep starts edging out Thanksgiving, I get an urge to burn my mouth up eating Scandanavian-style gingersnaps.
Eating those thin, crisp cookies that combine cinnamon, ginger, and molasses with a bit of heat from black pepper really puts me in a holiday spirit. I don’t bake much, so I decided to recreate that feeling in fudge form, but with a little red heat instead of the traditional black pepper.
3 cups brown sugar
1/4 cup molasses
1/2 cup butter or margarine (1 stick)
2/3 cup evaporated milk
1 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp cayenne (adjust to your heat tolerance)
1 package white chocolate chips (12 oz. or so)
1 jar (7 oz.) marshmallow creme
- Heat the brown sugar, molasses, butter, milk, and the spices over medium heat to a full, rolling boil in 3 qt. heavy sauce pan, stirring constantly.
- Boil on medium heat until a candy thermometer reaches 234 degrees F, stirring constantly.
- Take the pan off the heat and add the chips to the mix.
- Stir in the marshmallow creme.
- Stir until the mixture thickens and starts to look dull, and pour it into the foil-lined or buttered cake pan. Let it cool for a couple of hours, then cut it into bite-sized squares.
- Store the fudge in air-tight containers.