Gingerbread Fudge

by Sabrina Snyder

Published on

2 Comments

3 from 1 vote
16 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Gingerbread Fudge is the perfect holiday treat made with white chocolate, condensed milk, molasses, and holiday spices that taste like gingerbread cookie dough!

The holiday season is filled with yummy gingerbread recipes, the most common being the Gingerbread Cookie. Whether you’re in the festive mood for cookies, cakes, fun party dips or this Gingerbread Fudge, you’ll find all the Christmas Recipes you need right here on the site. Don’t forget the Egg Nog!

Gingerbread Fudge bites in decorative box

GINGERBREAD FUDGE

We love making platters of cupcakes, cookies and fudge to hand out to all our favorite people this time of year. It’s such a great way to show our appreciation for all that they do and a wonderful way to spread some holiday cheer. Gingerbread Fudge is a new favorite of ours to share because it’s so creamy and tastes like gingerbread cookie dough. The warm spices throughout each piece including ginger, cinnamon, nutmeg, allspice, and cloves. So festive and EASY to make.

Gingerbread Fudge is an easy fudge recipe, like my Peanut Butter Fudge and doesn’t even require a candy thermometer. The hardest part is trying to have patience while it sets. I know it’s tempting to want to put it in the freezer to have it set faster but I don’t recommend it because it affects the texture of the fudge. Trust me, it’ll be worth the wait!

Gingerbread Fudge piece with bite taken out

Microwave vs. Stovetop

The recipe calls for melting the ingredients in a saucepan on your stovetop and while some fudge recipes require a candy thermometer and a stovetop this one actually doesn’t! Since we’re working with sweetened condensed milk instead of just sugar and heavy cream, this removes the difficult steps people often struggle with while making fudge.

Microwave directions:

  • Add the ingredients in a large microwave safe bowl.
  • Add the same ingredients you’d put into the saucepan to the bowl and microwave on half power until they’re hot and completely melted.
  • Stir until smooth, then pour into baking pan.

MORE EASY CHRISTMAS FUDGE RECIPES

Gingerbread Fudge bites in decorative box

VARIATIONS ON GINGERBREAD FUDGE

  • Toppings: Have fun decorating the top with red and green sprinkles or mini marshmallows.
  • Gluten-Free: This recipe is naturally gluten-free though check the label on the white chocolate because there are a few brands that do contain gluten.
  • Vegan: Unfortunately, white chocolate isn’t vegan but there are plenty of non-dairy white chocolate substitutes to use instead. Also, swap out the condensed milk for coconut condensed milk and make sure to use vegan butter for this recipe to be vegan.

OTHER HOLIDAY DESSERT RECIPES

HOW LONG IS GINGERBREAD FUDGE GOOD?

  • Serve: I recommend enjoying Gingerbread Fudge immediately and not leaving it out for more than 2 hours.
  • Store: Place the Gingerbread Fudge in an airtight container with parchment paper between each layer to keep them from sticking together. They can be kept either on the counter for up to 1 week or in the refrigerator for up to 2 weeks.
  • Freeze: I recommend flash freezing the fudge on a baking sheet for an hour and then double wrap them in plastic wrap before placing them into a freezer-safe storage bag. They’ll be good for up to 3 months.

Gingerbread Fudge bites on cutting board

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Dinner, then Dessert

Gingerbread Fudge

Gingerbread Fudge is the perfect holiday treat made with white chocolate, condensed milk, molasses, and holiday spices that taste like gingerbread cookie dough!
Yield 16 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Gingerbread Fudge bites in decorative box
PrintRate

Ingredients
 

  • 3 cups white chocolate chips
  • 14 ounce can sweetened condensed milk
  • 1/4 cup  molasses
  • 1  tablespoon  unsalted butter
  • 1 teaspoon  vanilla extract
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  ground ginger
  • 3/4 teaspoon  nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon  ground cloves
  • 2 tablespoons Snowflake sprinkles

Instructions

  • Add foil to an 8x8" baking pan.
  • To a medium saucepan on medium heat add the white chocolate chips, condensed milk, molasses, and butter
  • Whisk constantly until butter and chocolate chips are smooth and creamy.
  • Whisk in the vanilla extract, ginger, cinnamon, nutmeg, allspice and cloves.
  • Pour into baking dish and spread evenly before adding sprinkles (do this while hot).
  • Let firm for 4 hours at room temperature or 2 hours in the refrigerator.

Nutrition

Calories: 345kcal | Carbohydrates: 44g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 20mg | Sodium: 81mg | Potassium: 281mg | Fiber: 1g | Sugar: 43g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 1mg

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Gingerbread Fudge collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. My fudge never hardened. It was sticky and I can’t figure out how to fix it! I followed the directions to a T 🙁

    Reply