Gingerbread Fudge

• 1 cup packed light brown sugar
• 3/4 cup granulated sugar
• 3/4 cup unsulphured molasses
• 3/4 cup (6 oz.) unsalted butter
• 2/3 cup evaporated milk
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1 Dash ground nutmeg
• 11 ounces white chocolate baking chips (such as Ghirardelli)
• 1 (7-oz.) jar marshmallow creme
• 1 1/2 teaspoons vanilla extract
• 1/2 cup finely crushed gingersnap cookies (about 2 oz.)
• 2 tablespoons finely chopped crystallized ginger

1. Line a 13- x 9-inch baking dish with aluminum foil, allowing 1 to 2 inches to hang over side of dish.
2. Add white chocolate, marshmallow creme, and vanilla; cook, stirring rapidly completely melted and all ingredients are evenly incorporated. Remove from heat, and immediately pour mixture into prepared dish. Sprinkle with gingersnap crumbs and crystallized ginger.

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Taken from www.myrecipes.com/recipe/gingerbread-fudge (may not work)