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gingerbread fudge cut on a cake stand with cookies

Gingerbread Fudge

The best holiday fudge!  Super easy to make and makes plenty to share, but only if you want to!  Gingerbread fudge takes a white chocolate fudge base and adds the perfect flavor and spices.
Course Dessert
Cuisine American
Keyword Christmas fudge, gingerbread fudge, holiday desserts, holiday fudge, no bake desserts
Cook Time 15 minutes
Chill 2 hours
Total Time 2 hours 15 minutes
Servings 72 pieces
Calories 77kcal
Author Lauren


  • 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
  • teaspoon ground cloves
  • 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 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.


Calories: 77kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 16mg | Potassium: 54mg | Fiber: 1g | Sugar: 9g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg