This Gingerbread Fudge has the classic Christmas flavor that everyone loves, while having a traditional fudge texture.
Your family is going to scarf down these delicious holiday treats. This fudge is made with white chocolate chips, condensed milk, brown sugar, molasses and some spices!
If you love this recipe, you’ll definitely want to try my Christmas fudge recipe and my quick fudge recipe.
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About Gingerbread Fudge
Gingerbread is such a classic Christmas flavor dating all the way back to the 11th century. You might be wondering, why is gingerbread called gingerbread? Well, back in the 11th century ginger was brought to Europe from the Middle East to experiment with.
When ginger and other spices became more affordable, gingerbread gained popularity. So to answer your question, it’s because there’s ginger in it!
Why This Easy Gingerbread Fudge Recipe is a Keeper
Gingerbread fudge is an easy recipe because it only requires a few, easy ingredients, it’s adaptable and it’s family friendly.
- Easy Ingredients: You might already have all of these ingredients in your pantry.
- Family Friendly: The whole family will love this easy fudge.
- Classic Flavor: This fudge tastes like gingerbread cookies, a classic Christmas dessert.
- Adaptable: Can adapt it to meet you or your family’s dietary needs add more gingerbread spice or less to the cookie dough.
- No Bake: This easy fudge does not require your oven at all. So much easier to make a gingerbread cake. you do not even need a candy thermometer.
What is the difference between soft and hard fudge?
The texture of the fudge that you want to shoot for is a nice soft and creamy fudge. While some people like their fudge firmer you don’t really want a hard fudge, it’d be too hard to bite into.
This easy fudge recipe is made with condensed milk. Fudge made with sweetened condensed milk is decadent and creamy. The hardest part will be waiting for it to set.
Variations and Substitutions
- Icing drizzle: Try drizzling icing over top of the fudge instead of sprinkles!
- Gingerbread men sprinkles: Use gingerbread men sprinkles for an added festive touch.
- Gingerbread Men: Cut your fudge with a cookie cutter instead to make mini gingerbread men!
How to Make This Christmas Fudge Recipe
This Christmas fudge recipe comes together in just a few simple steps!
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These are the basic steps for making Gingerbread Fudge. Refer to the full, printable recipe card below for detailed instructions.
STEP 1: Prep the Christmas Recipe
Prepare 8×8 square baking pan, by lining it with a piece of parchment paper or aluminum foil. Grease with butter.
STEP 2: Heat
Pour the sweetened condensed milk in a medium saucepan over medium heat, stirring constantly until heated thoroughly (do NOT boil). Then, add the white chocolate chips. Stir until the chips are completely melted.
STEP 3: Remaining ingredients
When the chocolate chips are melted, add the ground ginger, cinnamon nutmeg, ground cloves, molasses and brown sugar. Over medium heat, stir until combined. Continue heating for about 10 minutes.
STEP 4: Chill & Cut
Pour fudge mixture into the prepared baking pan and sprinkles to the top. Refrigerate for at least 4 hours or until thickened completely. Once the fudge is chilled and set, cut into squares and serve.
Recipe FAQs to Make Fudge
Expert Tips for Making Traditional Fudge
This is a great recipe to try for Christmas gifts, this spiced fudge is filled with warm spices including ginger. This is one of the best ginger bread recipes to make during the holiday season.
- Warm Knife: Using a warm knife will help you easily slice into the fudge when cutting. Fill a glass up with hot water and allow your knife to sit in the hot water for about 45 seconds. Remove, wipe off the water and slice the best fudge.
- Even Slices: I get perfect squares by cutting in half vertically, then those halves in half. Then, I repeat this but horizontally and then you’ll have 16 perfect fudge squares.
- Grease Well: Make sure you spray the edges of pan down really well so the fudge will slide right out of the pan.
- High Altitude Directions: If you happen to live at a higher altitude, lower the temperature when cooking. To be more precise, reduce the temperature 2 degrees for every 1,000 feet above sea level.
- Microwave: Make this recipe in the microwave by melting the chocolate in 30 second intervals, in a microwave safe bowl. Stir between each interval until the chocolate has melted, then add the remaining ingredients.
- Extract: Add a teaspoon of vanilla extract to make the best fudge even tastier, use a good quality. Vanilla fudge or fudge and candy canes are also perfect for Christmas.
Gingerbread Fudge
Equipment
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Ingredients
- 14 ounces Sweetened Condensed Milk, 1 can
- 3 ½ Cups White Chocolate Chips
- ¾ Cup Brown Sugar
- ¼ Cup Molasses
- 1 teaspoon Ginger
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ground Cloves
- Sprinkles
Instructions
- Start by preparing a square 8×8 baking dish, line with aluminum foil or parchment paper and grease with butter.
- Add the sweetened condensed milk in a medium pot over medium heat stirring constantly until heated thoroughly. (do not boil)
- Then add the white chocolate chips, stirring until the chips are completely melted.
- Once the chocolate is has melted add the brown sugar, molasses, and spices continue heating over medium heat until the sugar is dissolved and spices are well incorporated, continue heating about 10 minutes.
- Pour the fudge mixture into the prepared pan and sprinkles to the top.
- Refrigerate for at least 4 hours or until set completely.
- Cut into 16 pieces and serve.
- Store refrigerated in an airtight container.
Christina’s Notes
- Warm Knife: Using a warm knife will help you easily slice into the fudge when cutting. Fill a glass up with hot water and allow your knife to sit in the hot water for about 45 seconds. Remove, wipe off the water and slice the fudge.
- Even Slices: I get perfect squares by cutting in half vertically, then those halves in half. Then, I repeat this but horizontally and then you’ll have 16 perfect fudge squares.
- Grease Well: Make sure you spray the edges of pan down really well so the fudge will slide right out of the pan.
- High Altitude Directions: If you happen to live at a higher altitude, lower the temperature when cooking. To be more precise, reduce the temperature 2 degrees for every 1,000 feet above sea level.
- Microwave: Make this recipe in the microwave by melting the chocolate in 30 second intervals, in a microwave safe bowl. Stir between each interval until the chocolate has melted, then add the remaining ingredients.
- Extract: Add a teaspoon of vanilla extract to make the fudge even tastier.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.