When a Christmas tray starts to look like six different versions of chocolate, gingerbread fudge is the batch that breaks it up. The warm spice and deep molasses feel just as Christmasy, but give people something genuinely different to reach for.

A red tin with white snowflakes holds decadent Gingerbread Fudge squares topped with red, green, and white sprinkles, suggesting a festive holiday treat. — One 8×8-inch pan of this gingerbread fudge makes 64 small squares.

It fits easily into a full baking day. Stir it together in one bowl, put it in the refrigerator and carry on with everything else. Two hours later, it is ready to cut.

Ingredient Notes

A selection of baking ingredients on a countertop, including white chocolate chips, vanilla extract, molasses, sprinkles, spices in jars, and a can of sweetened condensed milk—everything you need to create a delicious Gingerbread Fudge Recipe. White tile background.

Use Ghirardelli Classic White Baking Chips

I tested this recipe with Ghirardelli Classic White Baking Chips, and they are the ones I recommend. They melt smoothly and give the chilled fudge enough structure to cut into clean squares after two hours.

White chips vary considerably between brands, so this is one place I recommend not substituting store-brand chips.

Use Regular Molasses, Not Blackstrap

A full ¼ cup of molasses is what makes this taste like gingerbread rather than spiced white chocolate. I would not reduce it, even though that much molasses can keep fudge from setting firmly. Instead, I increased the white chocolate so the flavor stays deep and the squares still cut cleanly.

That much molasses also makes the container you choose important. A reader asked whether the less expensive blackstrap would work, but it is not a straight swap. Blackstrap is less sweet and much more bitter, and it would take over the entire batch.

Look for original, regular or mild molasses. I use Grandma’s Original, the same brand I use for gingersnap cookies. Dark or robust molasses will also work, although it will make the fudge deeper and slightly less sweet.

Adjusting The Gingerbread Flavor

For a stronger gingerbread flavor, add another pinch of cloves and ¼ teaspoon of ginger. This deepens the spice toward gingerbread cookies without changing how the fudge sets.

Do not add more molasses. The full ¼ cup is already balanced by the extra white chocolate, and increasing it could leave the fudge too soft.

For a milder batch, reduce the cloves to a pinch and leave everything else as written.

How To Tell It Is Set

Press the middle of the pan before you lift anything out. It should feel firm under your finger with no give, and the surface should look matte rather than wet.

Two hours is the earliest. Longer will not hurt it, so if the day gets away from you and it sits until the evening or overnight, it cuts the same.

A pile of peanut butter fudge squares topped with red, green, and white sprinkles. The top piece has a bite taken out of it, revealing the creamy texture inside—perfect for serving alongside your favorite Gingerbread Fudge during the holidays.

Sprinkles Or The Refrigerator, Not Both

Nonpareils can bleed as chilled fudge returns to room temperature, leaving colored streaks across the surface. If you decorate the fudge, store it in an airtight container at room temperature for up to one week.

For longer storage, leave it undecorated and refrigerate it for up to one month. That is the batch to make in November for a December tray.

Make Two Batches Instead Of Doubling

If you need more fudge, make the recipe twice and use two 8×8-inch pans, don’t double it. You could also make one pan of this gingerbread fudge and one of eggnog fudge or candy cane fudge so your holiday tray has two flavors instead of a double batch of one.

A clear bag of Gingerbread Fudge cubes topped with colorful sprinkles, tied with red and green twine, sits on a red table near a festive tin, Christmas ornaments, and a bowl of sprinkles—perfect for gifting or showcasing your favorite Gingerbread Fudge Recipe.

This is the method I would trust in December, when a batch that does not set is a batch you do not have time to make again, and there are still five other Christmas candy recipes on the list.

Recipe Testing Notes

This recipe was first published in October 2021. Teresia tested an earlier version in June 2026 and found that the white chocolate did not melt smoothly and the nutmeg overpowered the other spices. I retested it with a full can of sweetened condensed milk, reduced the nutmeg to ½ teaspoon, and added cloves and vanilla. After exactly two hours, the fudge was firm enough to cut cleanly without being hard.

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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

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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.

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.

Nutrition

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Gingerbread Fudge

Ingredient Notes