Indulge in the cozy flavors of the holiday season with this irresistible gingerbread fudge!
It’s the perfect combination of melt-in-your-mouth sweetness and robust gingerbread flavor.
I’m talking creamy white chocolate, dreamy condensed milk, an array of warm spices, and just a splash of vanilla.
Top it with festive sprinkles or crushed gingersnap cookies, and each bite is better than the last.
Why You’ll Love This Gingerbread Fudge
Easy to Make: This recipe requires minimal cooking skills and can be prepared in just a few steps. Perfect for busy holidays or beginner bakers.
Tastes Like Christmas: Ginger, cinnamon, nutmeg, and cloves give this fudge a warm and inviting taste reminiscent of the holiday season. Delicious!
Perfect for Gift-Giving: Cut it into squares and package it in decorative tins or bags. It’s a thoughtful and delicious gift for friends and family.
Quick to Set: The fudge sets in just a few hours. So, you can prepare it in the morning and serve it to guests in the evening. Or make it a day ahead of time for a stress-free holiday gathering.
Ingredients
- Premium White Chocolate Chips: High-quality chips melt smoothly and provide a rich, creamy base for the fudge. Callebaut, Ghirardelli, and Guittard are the best brands to use.
- Sweetened Condensed Milk: This thick, syrupy milk adds sweetness and helps create the perfect fudgy texture.
- Molasses: A touch of molasses gives the fudge a subtle caramel flavor and a beautiful light brown color. It’s also key to that signature gingerbread flavor.
- Spices: You’ll use a mix of ground ginger, cinnamon, nutmeg, and cloves. They’re warm, aromatic, and perfect for infusing the fudge with cozy holiday flavors.
- Vanilla Extract: You could leave this out, but I don’t think anything sweet is complete without it!
- Butter: For a hint of richness.
- Holiday-Themed Sprinkles or Crushed Gingersnap Cookies: Festive toppings that add a playful crunch and visual appeal to the finished fudge.
How to Make Gingerbread Fudge
Whether you’re craving a taste of winter in the middle of summer or looking for a unique dessert to share with loved ones, this gingerbread fudge is sure to satisfy.
And all you have to do is melt, mix, and cool!
1. LINE an 8×8 (or 9×9) baking pan with parchment paper, leaving an overhang on the sides. Set aside.
2. WARM the chocolate chips, condensed milk, molasses, butter, ginger, cinnamon, nutmeg, and cloves, stirring frequently until smooth. Mix in the vanilla at the end.
3. POUR the fudge into the prepared pan, spreading it evenly with a spatula or the back of a spoon. Add any desired toppings while it’s still wet.
4. COOL to room temperature for a few hours, then refrigerate until firm, about 2-3 hours.
5. CUT the set fudge into squares and serve. Enjoy!
Tips For the Best Gingerbread Fudge
Making this fudge is a breeze, and it fills the kitchen with the most incredible aroma.
The hardest part is waiting for it to set in the fridge! But trust me, it’s worth the wait.
Once it’s ready, I like to cut it into festive shapes for something really unique.
Need a few fudge-making tips? I’ve got you covered.
- Melt over low heat. If you’re nervous about burning the chocolate, melt everything on low. It’ll take a bit longer, but this is the safest way to avoid scorching the mix.
- Stir constantly. Stir the mixture constantly as it melts to ensure even heating and prevent burning. Use a heat-proof spatula so you can scrape the bottom of the pan.
- Use top quality white chocolate. I love white chocolate, but there are a lot of cheap and lesser brands out there that don’t melt well and don’t have the same rich and creamy taste. Trust me, it’s worth paying extra!
- Adjust the spices. Feel free to adjust the amount of each spice to suit your personal taste preferences.
- Toppings galore. Get creative with toppings! Try holiday sprinkles, crushed gingersnap cookies, chopped crystallized ginger, or a drizzle of royal icing.
- Chill the fudge. Allow the fudge to chill in the refrigerator for at least 3-4 hours or overnight. It should be firm before cutting.
How to Store
Easy to make and even easier to enjoy, this fudge is the perfect way to bring a touch of holiday magic to any day of the year.
Plus, it stores really well so you can easily make it ahead!
To Store: Place the gingerbread fudge in an airtight container, separating the layers with parchment paper. Refrigerate for up to 2 weeks.
To Freeze: Wrap individual pieces of gingerbread fudge tightly in plastic wrap or wax paper and place them in a freezer-safe container or resealable plastic bag. Freeze for up to 3 months; thaw in the refrigerator before serving.
More Gingerbread Recipes You’ll Love
Gingerbread Loaf with Cream Cheese Frosting
Gingerbread Bars with Cream Cheese Frosting
Gingerbread Pancakes
Gingerbread Muffins
Gingerbread Fudge
48
servings10
minutes10
minutes166
kcalThis gingerbread fudge recipe offers a fun twist on traditional fudge, blending the warm flavors of ginger and cinnamon with molasses and vanilla.
Ingredients
4 cups premium white chocolate chips
1 (14 ounce) can sweetened condensed milk
1/3 cup molasses
2 tablespoons butter
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons vanilla extract
Holiday-themed sprinkles or crushed gingersnap cookies for topping
Instructions
- Line an 8×8 (or 9×9) baking pan with parchment paper, leaving an overhang on the sides. Set aside.
- In a medium saucepan, combine the chocolate chips, condensed milk, molasses, butter, ginger, cinnamon, nutmeg, and cloves. Warm over medium-low heat, stirring frequently, until melted and smooth.
- Remove from the heat and mix in the vanilla. Stir well, then immediately pour the fudge into the prepared pan, spreading it evenly with a spatula or the back of a spoon.
- While the fudge is still warm, sprinkle your choice of toppings (holiday sprinkles or crushed gingersnap cookies) over the surface. Gently press them into the fudge to ensure they stick.
- Let the fudge cool to room temperature for a few hours, then refrigerate until firm, about 2-3 hours.
- Once set, lift the fudge from the pan using the parchment paper overhang. Cut into squares and serve. Enjoy!
Notes
- I like thicker pieces, which is why I used an 8×8 pan. If you want them thinner, use the 9×9 instead.
- I love white chocolate, but there are a lot of cheap and lesser brands out there that don’t melt well and don’t have the same rich and creamy taste. Trust me, it’s worth paying extra!
