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Gingerbread Fudge

Gingerbread Fudge

Warm and spiced with molasses, creamy white chocolate, and heady ginger, this gingerbread fudge brings all the merry magic of December into square form. Whip it up for an easy, festive treat that’s cozy, creamy, and unapologetically spiced—no candy thermometer required!
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course Candy, Dessert
Cuisine American, Holiday
Servings 24 pieces
Calories 170 kcal

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.

Notes

Want to switch it up? Try topping with chopped toasted nuts, crushed gingersnaps, or a drizzle of melted white chocolate. Fudge freezes well for up to three months (wrap tightly). For the classic gingerbread taste, do not substitute the molasses!

Nutrition

Calories: 170kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 14mgSodium: 39mgPotassium: 82mgSugar: 19gVitamin A: 75IUCalcium: 60mgIron: 0.3mg
Keyword gingerbread, fudge, gingerbread fudge, Christmas candy, holiday treat
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