Gingerbread Fudge

Gingerbread Fudge 1/2 cup packed Imperial Sugar Dark Brown Sugar 1/2 cup molasses 1/3 cup evaporated milk 2 tablespoons flour 3 1/4 cups white chocolate chips 1 teaspoon cinnamon 1 teaspoon vanilla extract 3/4 teaspoon ground ginger 1/2 teaspoon allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves Line an 8 by 8-inch pan with foil; spray with nonstick cooking spray. Place brown sugar, molasses, evaporated milk, and flour in a medium saucepan. Stir to combine; place over medium-low heat. Cook, stirring often, until mixture barely begins to simmer. Remove from heat; add chocolate chips, vanilla, and spices. Pour into prepared pan. Refrigerate at least 1 hour.