Start by preparing a square 8x8 baking dish, line with aluminum foil or parchment paper and grease with butter.
Add the sweetened condensed milk in a medium pot over medium heat stirring constantly until heated thoroughly. (do not boil)
Then add the white chocolate chips, stirring until the chips are completely melted.
Once the chocolate is has melted add the brown sugar, molasses, and spices continue heating over medium heat until the sugar is dissolved and spices are well incorporated, continue heating about 10 minutes.
Pour the fudge mixture into the prepared pan and sprinkles to the top.
Refrigerate for at least 4 hours or until set completely.
Cut into 16 pieces and serve.
Store refrigerated in an airtight container.
Notes
Warm Knife: Using a warm knife will help you easily slice into the fudge when cutting. Fill a glass up with hot water and allow your knife to sit in the hot water for about 45 seconds. Remove, wipe off the water and slice the fudge.
Even Slices: I get perfect squares by cutting in half vertically, then those halves in half. Then, I repeat this but horizontally and then you'll have 16 perfect fudge squares.
Grease Well: Make sure you spray the edges of pan down really well so the fudge will slide right out of the pan.
High Altitude Directions: If you happen to live at a higher altitude, lower the temperature when cooking. To be more precise, reduce the temperature 2 degrees for every 1,000 feet above sea level.
Microwave: Make this recipe in the microwave by melting the chocolate in 30 second intervals, in a microwave safe bowl. Stir between each interval until the chocolate has melted, then add the remaining ingredients.
Extract: Add a teaspoon of vanilla extract to make the fudge even tastier.