Gingerbread Fudge

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5 from 2 votes
Prep: 5 minutes
Cook: 15 minutes
Cool Time: 4 hours
Total: 4 hours 20 minutes

This Gingerbread Fudge has the flavor of everyone’s favorite Christmas classics, while having the traditional fudge texture.

A stack of Gingerbread fudge.

Gingerbread Fudge is ought to be a crowd pleaser this Christmas, you family will scarf down these delicious treats in no time. For this easy fudge recipe all you need is white chocolate chips, condensed milk, brown sugar, molasses, and some spices.

From gingerbread fudge to gingerbread cake this recipe collection with different recipes for 30 treats will keep you cozy this holiday season.


MORE GINGERBREAD RECIPES YOU MIGHT LIKE

Reindeer Gingerbread Cookies | Gingersnap and Eggnog Ice Cream Cookies | Ginger Plum Granola


What We Love About This Christmas Fudge Recipe

  • Easy Ingredients: All the ingredients in this easy fudge recipe happen to pantry friendly.
  • No Bake: This easy fudge recipe doesn’t not require you to turn on your oven at all.
  • Makes Great Leftovers: This fudge will stay good in the fridge for up to 2 weeks!
A side view of the gingerbread fudge.

Ingredient Notes

  • Condensed Milk: It is important that you use sweetened condensed milk, not evaporated milk. You can also make your own sweetened condensed using this recipe from Add A Pinch.
Sugar, spices, butter and milk to make the candy.

Variations and Substitutions

  • Gingerbread Men – To make gingerbread man shaped fudge, use mini cookies cutters or a gingerbread man shaped mold and decorate by using icing, sprinkles, or red and white candies.

How to Make Easy Fudge

These are the basic steps for making Christmas Fudge. Please refer to the recipe card below for more detailed instructions.

Melting the ingredients on the stove in a saucepan.

STEP 1: PREPARE PAN

Start by preparing an 8×8 square baking dish, line with a piece of parchment paper, wax paper or aluminum foil and grease with butter.

STEP 2: CONDENSED MILK AND CHOCOLATE

Add the sweetened condensed milk in a medium pot over medium-low heat stirring constantly until heated thoroughly. Then add the white chocolate chips, stir continuously until the chips are completely melted.

STEP 3: ADD REMAINING INGREDIENTS

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.

STEP 4: CHILL AND CUT

Pour fudge mixture into the prepared pan, use clean hands to press evenly and sprinkles or nonpareils to the top. Allow to set for at least 4 hours in the refrigerator. Cut into 16 pieces and serve.

Prep and Storage Tips

HOW TO MAKE THIS RECIPE AHEAD OF TIME

This recipe is perfect to make ahead of time as you will need at least 4 hours for the fudge to set completely. I recommend making this recipe 1-3 days ahead of time. Allow to cool at room temperature before storing.

HOW TO STORE THIS RECIPE

Store Christmas fudge in an airtight container for up to 2 weeks in the fridge.

HOW TO FREEZE THIS RECIPE

You can freeze this easy fudge recipe, by storing in an freezer bag for up to 3 months in the freezer.

Frequently Asked Questions

IS EVAPORATED MILK THE SAME AS CONDENSED MILK IN FUDGE?

Evaporated milk will not work in place of condensed milk, as it will not result in the classic creamy taste you get from fudge.

CAN I SUBSTITUTE WHITE ALMOND BARK IN PLACE OF WHITE CHOCOLATE?

I would not recommend using almond bark in place of white chocolate as it may in impact the texture of the fudge.

CAN THIS RECIPE BE DOUBLED OR HALVED?

This recipe can be doubled or halved, if doubling use a 16 x 9-inch pan and if you are halving use a 9×5 inch loaf pan. Proportionally increase or decrease ingredients.

CAN YOU REMELT YOUR FUDGE IF IT DOESN’T SET PROPERLY?

If the texture of the fudge is not setting right, either it hasn’t hardened or it set and is now crumbly, you can actually remelted it to try again, you can add a bit more of condensed milk as needed to bring to the correct consistency. It is also a great idea to invest in a candy thermometer.

A platter of the candy.

Expert Tips for Making This Christmas Fudge Recipe

  • Warm Knife: Using a warm knife will help you easily slice into the fudge when cutting. Simply fill a glass up with hot water and allow your knife to sit in the hot water for 30 seconds to a minutes, remove wipe off the water and slice the fudge.
  • Even Fudge Slices: To get the perfect even squares, start by cutting in half vertically, then those halves in half, repeat on horizontally and you will have 16 perfect 2×2 inch fudge squares.
  • Grease Edges Well: Ensure you spray the edges of pan down well so the chocolate fudge will slide right out of the pan.
  • High Altitude Directions: If you live at a higher altitude, for the best fudge results, you should 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 by melting the chocolate for 30 second intervals in a microwave safe bowl, stir between each time until the chocolate has melted. Then add the remaining ingredients.
  • Extract: Add a teaspoon of vanilla extract to make the fudge even richer.

What to Serve with Gingerbread Fudge

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A stack of Gingerbread fudge.
5 from 2 votes

Gingerbread Fudge

Yield: 16 servings
Prep: 5 minutes
Cook: 15 minutes
Cool Time: 4 hours
Total: 4 hours 20 minutes
This Gingerbread Fudge recipe has the flavor of everyone's favorite Christmas classics, while having the traditional fudge texture.
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Ingredients

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.

Expert Tips

  • Warm Knife: Using a warm knife will help you easily slice into the fudge when cutting. Simply fill a glass up with hot water and allow your knife to sit in the hot water for 30 seconds to a minutes, remove wipe off the water and slice the fudge.
  • Even Fudge Slices: To get the perfect even squares, start by cutting in half vertically, then those halves in half, repeat on horizontally and you will have 16 perfect 2×2 inch fudge squares.
  • Grease Edges Well: Ensure you grease the edges of pan down well so the chocolate fudge will slide right out of the pan.
  • High Altitude Directions: If you live at a higher altitude, for the best fudge results, you should lower the temperature when cooking. To be more precise, reduce the temperature 2 degrees for every 1,000 feet above sea level.

Estimated Nutritional Information

Calories: 347kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 72mg | Potassium: 296mg | Fiber: 0.1g | Sugar: 51g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 0.5mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Dessert
Cuisine: American
Keyword: fudge, gingerbread, white chocolate

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