This deliciously easy gingerbread fudge is a fun mashup of sweet holiday fudge and warm spice-filled gingerbread cookies. Make this festive fudge for your family and friends to enjoy this Christmas—it also makes a thoughtful, edible gift!

close up shot of Gingerbread Fudge with sprinkles stacked on top of each other on a wooden board

Gingerbread Fudge Ingredients

This gingerbread fudge features a creamy base of white chocolate chips and sweetened condensed milk infused with the rich sweetness of molasses.

You’ll need:

2 (11-ounce) bags white chocolate chips (Ghirardelli brand used)
14-ounce can sweetened condensed milk
¼ cup unsulphured molasses (Grandma’s brand used)
1 teaspoon vanilla extract
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 tablespoon seasonal non-pareils (optional garnish)

How To Make This Gingerbread Fudge Recipe

Let’s walk through the steps for making this delectable fudge together.

STEP ONE: Line an 8×8-inch straight-sided baking pan with parchment. Leave enough parchment to overhang the sides to easily lift the chilled fudge from the pan and slice into 1-inch pieces.

STEP TWO: In a large microwave-safe bowl, stir together the white chocolate chips and sweetened condensed milk. This helps the white chocolate heat and melt more evenly.

STEP THREE: Heat for 1 minute, stir, heat for another 30 seconds, then stir again. At this point, your white chocolate chips will not be completely melted.

STEP FOUR: Add the molasses to the bowl and heat for an additional 30 seconds.

STEP FIVE: Stir in the vanilla, cinnamon, ginger, nutmeg, and cloves until smooth. The residual heat will continue to melt the last few small pieces of white chocolate as you stir. If needed, heat for an additional 20-30 seconds, being careful not to overheat the white chocolate, as it can seize or burn.

STEP SIX: Transfer the gingerbread fudge to the prepared pan and spread it into an even layer.

STEP SEVEN: Sprinkle the non-pareils evenly over the top of the fudge and gently press down. This will help keep the non-pareils in place once the fudge is chilled and sliced.

STEP EIGHT: Refrigerate the fudge for 2 hours, or up to overnight, until fully set.

STEP NINE: Remove the fudge from the pan using the overhanging parchment, slice into 1-inch pieces, and serve.

How To Serve

This time of year is ideal for this delicious sweet treat. Just the right amount of gingerbread spice will bring with it so much holiday cheer.

If you want to share this yummy fudge, it would be a decadent choice to give as a homemade Christmas gift to friends and neighbors.

Add it to a decorative box along with more of our delicious fudge recipes, including our eggnog fudge and candy cane fudge.

If you’re a gingerbread fan, you won’t want to miss our recipe for gingerbread cake from scratch and these oh-so-adorable gingerbread truffles.

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Storage

Whether you’re making it ahead of time for a special occasion or simply want to savor it over a few days, here’s your guide to storing this treat:

AT ROOM TEMPERATURE: Store in an airtight container at room temperature for up to 1 week.

IN THE FRIDGE: For longer storage, refrigerate for up to 1 month. If using the seasonal non-pareils as a garnish, refrigeration may cause the colors to bleed onto the surface of the fudge as it comes to room temperature before serving.

Why We Love This Recipe

IRRESISTIBLE GINGERBREAD FLAVOR: This fudge captures the quintessential taste of gingerbread with its warm and spicy notes of ginger, nutmeg, and cinnamon.

SIMPLE AND QUICK: With minimal ingredients and straightforward steps, it’s an easy and hassle-free recipe that even novice cooks can master.

PERFECT FOR GIFTING: Gingerbread fudge makes for a wonderful homemade gift during the holiday season. It’s a thoughtful and delicious present that’s sure to bring smiles to the faces of friends and family.

close up overhead shot of Gingerbread Fudge with sprinkles

This holiday season, treat yourself to a tray of this easy homemade gingerbread fudge recipe. It’s so perfectly sweet and full of warm spices. With our incredibly simple instructions, you’ll be enjoying this special fudge in practically no time, and the hardest part will be waiting for it to chill.

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Gingerbread Fudge

5 from 6 votes

This easy and delicious gingerbread fudge is a perfectly spiced holiday treat!

Prep Time 10

Total Time 2 10

Servings pieces

Print Recipe Pin Recipe Review Recipe

Ingredients

22 ounces white chocolate chips, Ghirardelli brand used (two 11-ounce bags)
14 ounces canned sweetened condensed milk
¼ cup unsulphured molasses, Grandma’s brand used
1 teaspoon vanilla extract
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 tablespoon seasonal non-pareils, optional garnish

Instructions

Line an 8×8-inch straight-sided baking pan with parchment. Leave enough parchment to overhang the sides to easily lift the chilled fudge from the pan and slice into 1-inch pieces.
In a large microwave-safe bowl, stir together the white chocolate chips and sweetened condensed milk. This helps the white chocolate heat and melt more evenly.
Heat for 1 minute, stir, heat for another 30 seconds, then stir again. At this point, your white chocolate chips will not be completely melted.
Add the molasses to the bowl and heat for an additional 30 seconds.
Stir in the vanilla, cinnamon, ginger, nutmeg, and cloves until smooth. The residual heat will continue to melt the last few small pieces of white chocolate as you stir. If needed, heat for an additional 20-30 seconds, being careful not to overheat the white chocolate, as it can seize or burn.
Transfer the gingerbread fudge to the prepared pan and spread it into an even layer.
Sprinkle the non-pareils evenly over the top of the fudge and gently press down. This will help keep the non-pareils in place once the fudge is chilled and sliced.
Refrigerate the fudge for 2 hours, or up to overnight, until fully set.
Remove the fudge from the pan using the overhanging parchment, slice into 1-inch pieces, and serve.
Store in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 1 month. If using the seasonal non-pareils as a garnish, refrigeration may cause the colors to bleed onto the surface of the fudge as it comes to room temperature before serving.

Video

Notes

Two 11-ounce bags of white chocolate chips will yield about 3½ cups total chips.
You can use 3¼ teaspoons of your favorite gingerbread spice blend in place of the individual spices in the recipe for convenience if you do not want to purchase all the individual spices.
If stacking the fudge pieces, place a sheet of parchment paper between the layers to prevent them from sticking together during storage.