Gingerbread Fudge

Directions

1. 1
   At tightly as possible line 10 cookie cutters with foil.Spray with non stick cooking spray.Line the cookie cutter on a cookie sheet and set aside.Line a 9-inch baking dish with foil, with end of foil extending over sides and set aside.
2. 2
   Heat milk, white chocolate chips, butter vanilla, cinnamon, ginger, nutmeg, salt and cloves in a double boiler over simmering water.Stir until the chocolate is melted and mixture is smooth.Spoon equal amounts among the 10 cookie cutters, spread using an off set spatula (sprinkle with gingerbread man sprinkles) OR pour into the 9-inch prepared baking dish.Carefully peal off foil from cookie cutter. NOTE: If fudge has seeped under the foil just gently peel it off OR lift out of the pan and cut into small squares.