Melt. Melt the chocolate, butter, condensed milk, and molasses in a double boiler by setting a heatproof bowl over a pan filled ⅓ 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.