The easy gingerbread fudge recipe combines the best of two delicious holiday treats – the creamy rich texture of fudge and the warm spicy flavor of gingerbread.
Sweetened condensed milk and white chocolate form the base for this creamy treat, while brown sugar, molasses, and warm spices add the distinctive and delicious gingerbread spice flavor. Topped off with holiday sprinkles, this treat looks as irresistible as it tastes.
Fudge is one of those Christmas classics, and we love quick fudge recipes, because they’re so versatile. Perfect for parties, gift giving, or an easy last-minute dessert, you can be sure that fudge will be a hit with just about any crowd.
This gingerbread fudge recipe is festive and perfect for the holiday season, combining everything we love about fudge with a classic holiday flavor. You’ll have plenty of occasions to make this festive holiday dessert, and it’s so easy that you’ll want to have this recipe on repeat all season long!
💗 Why We Love This Recipe
- The rich and creamy texture combined with the warm spicy flavor of gingerbread make this delicious treat a sure crowd pleaser.
- Gingerbread fudge is a fun twist on the typical chocolate fudge, making it a perfect dessert for the holidays.
- This festive treat is a nice change from the usual gingerbread men or gingerbread cake that you see everywhere this time of year.
- Homemade fudge is cheaper than store bought, and it’s perfect when you need a sweet edible holiday gift!
- No need to mess with a candy thermometer – this quick and easy fudge recipe comes out great every time.
🛒 Ingredients
- 14 ounce can sweetened condensed milk
- 3 ½ cups white chocolate chips
- ¾ cup brown sugar
- ¼ cup molasses
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Christmas sprinkles
🥄 Instructions
Step One: Line Baking Dish
- Line an 8 x 8 baking pan with aluminum foil, wax paper, or a piece of parchment paper and butter it.
Step Two: Prepare the Fudge Mixture
- In a medium pot, heat the sweetened condensed milk over medium heat, stirring constantly until heated through. Do not allow it to boil.
- Add white chocolate chips to the condensed milk and stir until the chips are completely melted.
- Add brown sugar, spices, and molasses to the milk mixture, and continue heating over medium heat for about 10 minutes, or until the sugar is dissolved and spices are well incorporated.
Step Two: Decorate and Cool
- Pour fudge mixture into your square baking dish.
- Spread your sprinkles evenly across the top of the gingerbread fudge.
- Place in the refrigerator for at least 4 hours or until the fudge is completely set.
- Cut into 16 small squares and serve.
Suggestions and Alternatives
- Use a larger saucepan than you think you need. The ingredients will expand when heated, so give them plenty of room.
- Be careful not to overcook or scorch the fudge, as this can produce a grainy texture.
- Allow the fudge to cool at room temperature, rather than putting it in the refrigerator. Fudge needs to cool slowly to keep its smooth texture, and the fridge will cool it too quickly.
Variations
- Try topping with a white chocolate or caramel drizzle before adding the sprinkles.
- Use pumpkin pie spice in place of the ginger, cinnamon, nutmeg, and cloves.
- Top with chopped nuts, dark chocolate chips, or white chocolate chips instead of sprinkles.
How Do I Store Gingerbread Fudge?
For best results, store this fudge at room temperature in an airtight container or wrapped in plastic wrap. It should keep for up to 2 weeks. Never refrigerate it, as that will cause the fudge to dry out and crumble.
What Can I Do If My Fudge Dries Out?
You can try placing the fudge in a microwave safe container and heating it for about 30 seconds at half power. Mix a teaspoon of water into the warm fudge.
More Fudge Recipes
- 3-Ingredient Christmas Fudge
- Andes Mint Fudge
- White Chocolate Cranberry Fudge
- 15 Fudge Recipes
- Fireball Fudge (chocolate + cinnamon)
- Red Velvet Fudge
- Colorful Halloween Fudge
- Candy Corn Fudge
- Layered Candy Corn Fudge
Gingerbread Fudge
Ingredients
- 14 ounces sweetened condensed milk 1 can
- 3 ½ cups white chocolate chips
- ¾ cup brown sugar
- ¼ cup molasses
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- Christmas sprinkles
Instructions
- Prepare a square 8×8 pan by lining it with aluminum foil or parchment paper and buttering.
- Place sweetened condensed milk in a medium pot and heat over medium heat stirring constantly until heated through. (Do not boil)
- Add in white chocolate chips and continue stirring until the chips are completely melted.
- Add in brown sugar, molasses, and spices continue heating over medium heat until the sugar is dissolved and spices are well incorporated, about 10 minutes.
- Pour the mixture into your prepared pan and spread sprinkles evenly across the top.
- Place in the refrigerator for at least 4 hours or until set completely.
- Cut into 16 pieces and serve.
- Store refrigerated in an airtight container.
Notes
Be careful not to overcook or scorch the fudge, as this can produce a grainy texture.
Allow the fudge to cool at room temperature, rather than putting it in the refrigerator. Fudge needs to cool slowly to keep its smooth texture, and the fridge will cool it too quickly.
Nutrition
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