BityWarm and spiced with molasses, creamy white chocolate, and heady ginger, this gingerbread fudge brings all the merry magic of December into square form.
If gingerbread cookies grew up, ditched the crisp edges, and took a luxurious cocoa bath… this would be that. This gingerbread fudge is equal parts cozy, creamy, and unapologetically spiced. Whip it up on a chilly evening and let the scents of molasses, cinnamon, and melting white chocolate do their thing—it’s basically aromatherapy for your kitchen (that you can eat). It sets up beautifully and slices into the kind of bite-sized treats that somehow disappear 4 at a time. Yes, even when you only meant to have one. No judgment.
Quick Breakdown
Why You’ll Love this Gingerbread Fudge
It’s spiced just right. Sweet without being cloying. And it gives serious festive vibes without requiring any rolling pins, cookie cutters, or tedious frosting detail work.
- Ridiculously simple to make: You just stir everything together in one pot, pour it, let it chill… and boom, fudge.
- Tastes like a gingerbread cookie married a candy bar: All the festive spice but in creamy, dreamy form.
- No candy thermometer required: Thank whoever invented condensed milk for making this foolproof.
- Make-ahead magic: It sets up beautifully in the fridge and waits patiently until you’re ready to slice and serve.
- Totally customizable: Throw on festive sprinkles, chopped nuts, or, dare I say, crushed gingersnaps?
- Great edible gift material: Wrap it in parchment and twine for an instant “I made this with love” vibe.
Ingredient Notes
This one’s all about balance. Sweet, creamy, and that warm hit of spice—each ingredient has a job to do.
- White chocolate chips: The main body of the fudge. They melt down smooth and give that rich, creamy texture. Skip the cheap stuff if you can—quality really counts here.
- Unsalted butter: A touch for creaminess and shine. If all you’ve got is salted, it’s fine. Just skip any extra salt.
- Molasses (¼ cup + 1 tablespoon): This gives the fudge its signature gingerbread soul. Don’t omit or sub; blackstrap molasses will be too bitter though.
- Sweetened condensed milk (14 oz can): The fudge fixer. Sweet, sticky, and the reason we don’t need cream or sugar.
- Ground ginger, cinnamon, nutmeg, cloves, allspice: Basically your spice rack’s holiday party. Don’t skimp; they’re what transform it from regular fudge to gingerbread fudge.
- Vanilla extract: Just a splash rounds everything out. You know the vibe—sweet without being flat.
- Sprinkle mix: For sparkle and crunch. Holiday shapes are a win but use whatever speaks to your inner child.
How To Make This Gingerbread Fudge
Let’s be clear: this recipe does not demand perfection. Own your messy counters and trust the process. It’s basically melt, stir, and chill.
- Prep your pan first: Line a 7×11 pan with parchment paper. This makes the set fudge easy to lift out, which means prettier squares and zero prying.
- Melt everything slowly: In a medium saucepan over medium heat, add the white chocolate chips, butter, molasses, and sweetened condensed milk. Stir like it’s your part-time job until the chips are fully melted and everything looks glossy and smooth. Patience helps here—don’t crank the heat.
- Add the good stuff (aka the spices and vanilla): Turn off the heat and stir in the ginger, cinnamon, nutmeg, cloves, allspice, and vanilla. The mixture will smell like everything candle companies try to bottle in December. Stir until it’s evenly flecked with those beautiful warm tones.
- Pour and sprinkle: Scrape the mixture into your prepared pan. Smooth it out, give the pan a gentle shake to level things, and promptly top with sprinkles. Now is not the moment to be subtle.
- Let it set: Let it sit out for about 30 minutes first, then transfer to the fridge for at least 2 hours. Don’t try to cheat this step, unless you like fudge with a spoon.
- Slice up and serve: Once set, lift the fudge out of the pan and cut into bite-sized squares. Whether you get 24 or 36 kinda depends on how committed you are to sharing.
Storage Options
Alright, let’s talk fudge longevity. Because I know you’re going to stash some “for guests” and then quietly whittle it down over a week. (No shame.)
Once it’s cut, keep the gingerbread fudge in an airtight container. At room temperature, it’ll stay creamy and firm for about 3 to 4 days. If your place runs warm, tuck it in the fridge—there, it’ll last up to two weeks.
Yes, you can freeze it. Just double-wrap it: once in plastic, then into a Ziplock or freezer container. It’ll keep its chill for up to three months. When you’re ready to eat, let it thaw at room temp (still wrapped) so it doesn’t get that weird freezer funk.
You don’t need to reheat fudge, obviously… but if you ever accidentally leave it near a stovetop and it softens, pop it back in the fridge for a bit and all will be forgiven.
Variations and Substitutions
This gingerbread fudge is super flexible—swap a spice here, toss in a crunch there, and suddenly it’s got a whole new personality.
- Dark chocolate chips instead of white: It’ll cut the sweetness and give a deep, mocha-spice vibe. Not traditional, but rich and bold.
- Add chopped nuts (walnuts or pecans): Stir in ½ cup before pouring into the pan for some texture. Toasting them first is a fancy, unnecessary-but-delightful extra.
- Crushed gingersnaps for topping: Instead of sprinkles, scatter crushed cookies on top for double ginger action and a little crunch.
- Pumpkin spice blend: If you’re out of one or two spices, you can sub in 2 teaspoons of store-bought pumpkin spice mix. It’ll work in a pinch.
- Drizzle with white chocolate or caramel: Once set, melt a little white chocolate or soft caramel and zig-zag across the top. It’s entirely optional and entirely extra (in the best way).
What to Serve with Gingerbread Fudge
This fudge is sweet and spice-forward, so pair it with things that balance or echo those cozy flavors. It’s also a great companion to other holiday treats—just saying.
- If you’re building a dessert board (and you totally should), tuck these little squares next to classic cookies like shortbread or chewy chocolate chip. Add fruit or nuts for contrast, and maybe these Christmas Jello Balls for a retro pop of color.
- Try serving the fudge with a hot beverage situation. Think spicy chai, strong espresso, or even a boozy Irish coffee. The warmth brings out the molasses and makes the texture even silkier.
- Let’s not overlook gifting! This fudge looks adorable in a small tin or cellophane bag tied with string. It’s rich enough that a few pieces go a long way.
- If you’re doing a teatime thing, plate the fudge with some savory elements like cheese and crackers. Trust me, sweet and salty plays well—just maybe not on the same bite.
- Hosting a cookie swap? Slide these squares in with the rest of the gang. They hold their own and give “I went above and beyond” vibes without actually doing much more.
Frequently Asked Questions
Can I use dark or milk chocolate instead of white chocolate?
You can, but it changes the whole flavor experience. White chocolate pairs better with the molasses and spices, giving that classic gingerbread vibe. Dark or milk chocolate will make it richer (maybe closer to spiced hot cocoa in fudge form), which is delicious but not quite the same. If you’re into that idea, go for it—just expect a deeper, less sweet result.
Why is my fudge not setting properly?
Most likely, the mixture didn’t get hot enough to melt all the white chocolate fully, or it wasn’t chilled long enough. Stir constantly over medium heat until smooth and glossy. Also, don’t rush the chill time. It really needs at least 2 hours in the fridge (longer if your kitchen’s warm or humid).
How long does this gingerbread fudge last?
Glad you asked! At room temp in a sealed container, it’ll keep for 3 to 4 days. In the fridge, you can stretch that to about 2 weeks. If you freeze it (double-wrapped, pretty please), plan on using it within 2 to 3 months for best texture and flavor.
Can I double the recipe for a party or gift baskets?
Absolutely! Just double everything and pour into a 9×13 pan (or two smaller pans if you like a thicker fudge). Keep the chill time the same, though maybe give it an extra hour if your pan is super full. It slices beautifully and stacks well in gift boxes or tins.
Gingerbread Fudge
Equipment
- 7x11 inch pan
- Parchment paper
- Medium saucepan
- Rubber spatula
Ingredients
Main Fudge
- 3 cups white chocolate chips use high quality for best texture
- 4 tbsp unsalted butter cut into chunks
- 1/4 cup molasses do not use blackstrap
- 1 tbsp molasses additional, for extra flavor
- 14 oz sweetened condensed milk 1 (14 oz) can
Spices & Add-ins
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1 tsp vanilla extract
- holiday sprinkle mix for topping
Instructions
- Line a 7x11 inch pan with parchment paper, leaving some overhang for lifting the fudge out later.
- In a medium saucepan, combine the white chocolate chips, butter, molasses, and sweetened condensed milk. Heat over medium, stirring constantly, until the chips are melted and the mixture is smooth and glossy. Do not boil.
- Remove from heat and stir in ground ginger, cinnamon, nutmeg, cloves, allspice, and vanilla extract. Mix well until fully combined and spices are evenly distributed.
- Pour the mixture into your prepared pan. Smooth the top with a rubber spatula and tap the pan gently to even out the surface.
- Immediately top with festive sprinkles (or nuts or crushed cookies, if using). Press gently to help them stick.
- Let fudge cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until set and firm.
- Lift set fudge from the pan using parchment. Slice into bite-sized squares. Store in an airtight container at room temp for up to 4 days or in the refrigerator for up to 2 weeks.
