Rich, melt in your mouth, white chocolate fudge laced with classic gingerbread spices and flavors. Gingerbread fudge is very easy to make, doesn’t require any fancy equipment, and makes a great food gift or dessert to share for the holidays.
Fudge, you guys. Fudge is p.r.e.t.t.y. amazing, right? It’s slightly flaky, but not fall apart unless you’re counting the delicious way that spiced white chocolate candy melts in your mouth.
A quick recap about why I’m in love with Gingerbread Fudge, ok?
- common, easy to find ingredients
- no candy thermometer needed
- easy and quick to make
- one recipe makes plenty to share
- rich, white chocolate fudge
- warming gingerbread spices
- the dark, sweet hint of molasses
Turns out everyone is just going to get fudge for Christmas because I’m on board for all of that.
Also….can we just talk about the love for how many servings you get out of one ridiculously easy way to make a holiday treat? Cut the pieces as big or small as you want, but each square of fudge definitely packs a sweet tooth fix so smaller bites are my recommendation!
Penuche will always have my heart but this ‘mix everything in a bowl and pour it’ method is the clear winner for my fellow friends out there that need a holiday treat but have next to no motivation to actually make it.
How to make Gingerbread Fudge
Melt. Stir. Pour. Set. Cut.
It’s time to get melty my friends! There are several ways to do this.
First, we’re going to recommend the double boiler route. It’s the safest way to ensure that the chocolate melts properly and you don’t end up with sad, separated chocolate.
To do that, you set a heat-proof bowl over a pan of simmering water. The water shouldn’t be high enough to touch the bottom of the bowl or hot enough that it’s boiling. In the bowl, combine all the ingredients except the vanilla and spices, and stir to melt together.
When everything is melty good, mix in the vanilla and spices then pour into a parchment, foil, or greased plastic wrap lined 8×8 baking pan (affiliate link).
If the double boiler route sounds tedious, you can also do this in the microwave just heat on high for 10 seconds at a time, stirring in between. Personally, this method is more tedious to me, but you do you boo.
After your fudge is settled into it’s lined pan comes the hardest part. Waiting for it to chill.
It will take about 2 hours in the fridge. Then just slice it into pieces. As I said earlier, this fudge is sweet and the 8×8 pan gives it about 1 inch of thickness, so smaller cut pieces are recommended.
Who’s ready to kick off the 4th annual gingerbread week on hunger thirst play with gingerbread fudge?!
If you’re in the mood for other gingerbread treats, be sure to head over to the Gingerbread Week category, or check out my personal favorites like a GB latte and these baked gingerbread doughnuts.
And of course, if you make this recipe I’d love for you to leave a comment and rating below! Thank you for spending your time here on my little slice of the internet!
- 1 can sweetened condensed milk 14-ounce
- 24 ounces white chocolate chips or chopped bars
- 4 tablespoons unsalted butter
- 1 tablespoon molasses
- 1 teaspoon vanilla
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- Melt. Melt the chocolate, butter, condensed milk, and molasses in a double boiler by setting a heatproof bowl over a pan filled 1/3 of the way with simmering water (not boiling). Alternatively, microwave the chocolate stirring every 10 seconds.
- Stir. Once the chocolate mixture is completely melted, stir in the vanilla and spices.
- Form the fudge. Transfer the fudge to an 8x8 pan lined with parchment paper. Smooth into an even layer and chill for 2 hours before cutting. Cut into small squares and enjoy!
- For more gingerbread flavor, sprinkle the top of the fudge with crushed gingerbread or gingersnap cookies!
- Aluminum foil or grease plastic wrap can be used in place of parchment paper.