Gingerbread Fudge

3 1/4 cups white chocolate chips
1/2 cup packed brown sugar
1/2 cup molasses
1/3 cup evaporated milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon vanilla extract
Sprinkles, optional

Line a 9x9” pan with foil and spray with cooking spray.
Place white chocolate chips, brown sugar, molasses, evaporated milk, and all spices in a medium saucepan.
Stir to combine, then place over medium-low heat.
Stir almost continuously until melted and smooth.
Pour into prepared pan.
Chill fudge to set.

Note
This fudge is a little softer than normal fudge, so it should be kept in the refrigerator until ready to serve.

Gift suggestion: Use cookie cutters in desired shapes.
Line the bottoms with two laters of foil so the bottom is sealed, almost like a cookie-cutter shaped pan.
Pour fudge into cookie cutters and decorate with sprinkles.
Let set, then wrap in cellophane and give as gifts.