Gingerbread Fudge is the perfect holiday treat made with holiday spices that taste like gingerbread cookie dough. Great for gifts or parties!
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!
Sabrina’s Gingerbread Fudge Recipe
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.
Recipe Card
Ingredients
- 3 cups white chocolate chips
- 14 ounce sweetened condensed milk
- 1/4 cup molasses
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 2 tablespoons Snowflake sprinkles (optional)
Instructions
- Add foil to an 8×8-inch 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
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Table of Contents
About this Recipe
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!
How to Store
- Serve: I recommend enjoying Gingerbread Fudge immediately and not leaving it out for more than 2 hours.
- Store: Place the 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.
Alternate Cooking Technique
Microwave
- 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.
Variations
- 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. Swap out the condensed milk for coconut condensed milk and make sure to use vegan butter for this recipe to be fully vegan.
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My fudge never hardened. It was sticky and I can’t figure out how to fix it! I followed the directions to a T 🙁
Oh no, that is disappointing. Did you try putting it in the refrigerator for 2 hours?