September 22, 2023Review Recipe
Table of Contents
This deliciously easy gingerbread fudge is a fun mashup between 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 great, thoughtful edible gift!
Gingerbread Fudge Ingredients
- 4 cups of white chocolate chips
- 1 cup of sweetened condensed milk
- 2 tablespoons of molasses
- 2 teaspoons of ground ginger
- 2 teaspoons of ground nutmeg
- 2 teaspoons of ground cinnamon
- Seasonal nonpareils, optional
Substitutions And Additions
SPRINKLES: We used nonpareils, which are tiny balls of sugar in different colors.
They add a really pretty touch and color to the top of the gingerbread fudge, as well as the perfect little crunch.
But you can choose to use other festive sprinkles if you prefer.
CHOCOLATE: The use of white chocolate is actually quite essential to the flavor and texture of the fudge in this recipe, so for best results, we do not recommend substituting it with dark chocolate or milk chocolate.
How To Make This Gingerbread Fudge Recipe
STEP ONE: In a medium-sized microwave-safe bowl, combine the white chocolate chips and the sweetened condensed milk.
Place in the microwave and heat for 25-second intervals at a time, stirring well after each interval.
STEP TWO: After the mixture is well combined and smooth, stir in the molasses. Stir until the mixture is light brown.
Molasses is a great ingredient to keep on hand in your pantry. It stays fresh at room temperature for quite a while, can be used in many different recipes (like this one), and you can quickly make brown sugar in a pinch.
STEP THREE: Add the spices and mix well.
STEP FOUR: Lightly spray an 8×8 square baking pan with non-stick cooking spray. This prevents the fudge from sticking to the pan.
STEP FIVE: Pour fudge into the baking dish.
STEP SIX: Spread the fudge mixture evenly in the pan. The easiest way to do this is with slightly wet, clean hands.
STEP SEVEN: Spread the seasonal nonpareils over the slightly damp fudge. Lightly pat down to set the nonpareils.
If you plan to cut this into small squares, score the top before chilling to make it easier to cut later.
STEP EIGHT: Refrigerate for two hours to overnight.
You can make them in a gingerbread men mold. You can find it on Amazon here!
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 homemade Christmas gifts to friends and neighbors.
IN THE FRIDGE: Store your prepared gingerbread fudge in the refrigerator in an airtight container for up to one week.
IN THE FREEZER: Place the fudge into an airtight container or zip-top freezer bag and freeze for up to three months.
You may want to place a piece of parchment or wax paper between each layer of fudge to prevent sticking.
This holiday season, treat yourself to a tray of this homemade easy 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.
FREQUENTLY ASKED QUESTIONS
This gingerbread fudge recipe can be frozen in an airtight container for up to three months.
This tasty fudge recipe does need to be refrigerated, otherwise, it will get too soft sitting on the counter.
To easily slice the fudge, dip a large sharp flat knife in boiling water, dry it completely and cut one long slice (the heat will help the blade to glide through).
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- 4 cups white chocolate chips
- 1 cup sweetened condensed milk
- 2 tablespoons molasses
- 2 teaspoons nutmeg
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- seasonal nonpareils, optional
- In a medium-sized heat-safe bowl, combine the white chocolate chips and the sweetened condensed milk. Place in the microwave and heat for 25 seconds at a time, stirring well after each interval. The chips and condensed milk mixture will be stiff half way through the heating, but will become smoother.
- After the mixture is a smoother texture, add the molasses and stir until the color of the mixture is a light brown.
- Add the spices and mix well.
- Lightly spray a 8×8 square baking dish.
- Pour fudge into the baking dish.
- Evenly spread the fudge using slightly wet, clean hands.
- Spread the seasonal non-pareils over the slightly damp fudge. Lightly pat down to set the non-pareils.
- Refrigerate for 2 hours to overnight.
- Molasses is a great ingredient to keep on hand in your pantry! It stays fresh at room temperature for quite a while, can be used in many different recipes (like this one), and you can quickly make brown sugar in a pinch.
- If you plan to cut this into small squares, score the top before chilling to make it easier to cut later.
- You can make them in the gingerbread men mold. You can find it on Amazon here!