Line an 8×8 square baking pan with parchment paper. Grease the parchment paper. Set aside.
Place the butter in a large metal mixing bowl. Set the mixing bowl on a cooling rack.
Add heavy cream, Domino® Golden Sugar, molasses, white chocolate, ginger, cinnamon, nutmeg, and salt into a medium heavy saucepan.
Cook over medium-low heat, stirring constantly until the sugar has dissolved, approximately 10 minutes.
Increase to medium heat and bring to a low boil. Stop stirring as soon as you bring up the heat.
Attach a candy thermometer and continue to cook - again, without stirring. Allow the mixture to boil to 240°Fahrenheit and keep at this temperature for 1 minute.
Carefully pour the mixture into mixing bowl with butter. Do not scrape the bottom of the pan in case any of the sugar crystalized to the bottom.
Whisk butter into the mixture. It will be bubbly and hot. Be careful!
Allow to cool at room temperature for 30-40 minutes before mixing well and then transferring to the prepared and lined baking pan.
Fold in the cookie crumbs and swiftly stir well.
Use a small offset spatula to quickly spread fudge to sides of the pan and smooth the top. Allow it to cool to room temperature before covering and chilling in the refrigerator for at least 8 hours.
Lift the parchment out of the square dish and cut into 1-inch pieces. Top with more melted white chocolate and crushed cookies, if desired.