From Eclectic Recipes

Total Time: 40 Minutes
Prep Time: 10 Minutes
Cook Time: 15 Minutes
24 servings

Ingredients

  • 15 oz or ½ a roll of gingerbread cookie dough (from 30oz package)
  • ¼ cup butter
  • 2 ½ cups sugar
  • 2/3 cups heavy cream
  • 1 (12 oz) package white chocolate chips
  • 1 (7 oz) jar Marshmallow cream
  • 1 teaspoon vanilla

Procedure

  1. Heat oven to 350°. Press cookie dough into a 9 x 9 greased baking pan. Bake for 12 - 14 minutes, or until cookie is set.
  2. Let cookie cool completely. In a medium saucepan, combine butter, sugar and cream. Mix well and turn burner to medium heat. Continue to cook mixture until candy thermometer reads 248°.
  3. Then remove mixture from burner and stir in chocolate chips, marshmallow cream and vanilla. Stir well until chocolate has melted, then pour mixture over cookie. Let cool completely before slicing.

Tips

  • If chocolate chips don't completely melt, saucepan can be returned to the burner with heat on low. Consistently stir the fudge mixture until the chocolate melts.
  • Fudge can be refrigerated for easier slicing.

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