Easy Gingerbread Fudge
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A seasonally spiced gingerbread fudge that takes just minutes to make and doubles as a festive, edible Christmas gift.
How to Make Easy Gingerbread Fudge
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I’m not entirely sure how we’re already smack-dab in the middle of November when I could’ve sworn it was just yesterday that I was avoiding my oven like the plague and strictly whipping up no-bake treats.
And yet here we are, staring department stores full of candy canes and blow-up Santas in the face and dodging well-meaning co-workers who ask us if we’ve started our Christmas shopping yet (as if that’s something that can even be considered before Thanksgiving).
The holidays are fast-approaching, and there’s not much we can really do about it other than accept it, embrace it, and get festive. If that includes breaking out the Christmas music before Thanksgiving and eating your body weight in Gingerbread Fudge, well, you won’t catch any judgement from me.
This easy gingerbread fudge was my first foray into holiday cooking this year, and I’m already prepared to call it as my favorite recipe of the season. I have a pretty good feeling that it’s about to be your new favorite, too.
There’s none of the whisking flour or rolling out dough that’s required of gingerbread cookies, in fact, you don’t even need to turn on your oven and you certainly don’t need a candy thermometer.
This fudge is gingerbread perfection — all the flavors of late fall and a generous sprinkling of cozy spices to keep you warm through the frosty holiday season.
This gingerbread fudge is creamy and melt-in-your-mouth with the sweetly spiced flavors of gingerbread in every bite. It’s made with condensed milk (so no candy thermometer required) and can be prepared in under fifteen minutes.
As for the aforementioned Christmas shopping, just know that if you procrastinate too much, this fudge also doubles as a sweet edible holiday gift!
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- 3 cups premium white chocolate chips
- 1 14- oz can sweetened condensed milk
- 1/4 cup molasses
- 1 Tablespoon butter
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1 cup white chocolate melting wafers optional
Line an 8×8 pan with aluminum foil and lightly grease or butter the foil. Set aside.
Combine white chocolate chips, condensed milk, molasses, and butter in a medium-sized saucepan over medium heat.
Stir frequently until butter and chocolate chips are completely melted and ingredients are completely combined.
Add vanilla extract and all spices, stir well.
Pour mixture into prepared 8×8 pan (make sure the pan is on a heatproof surface or oven mitt as the bottom of the pan will become quite hot).
Allow fudge to cool completely before cutting/decorating (this will take several hours at room temperature, or you can speed up the process and refrigerate 1-2 hours).
Once the fudge has set, cut and prepare white chocolate melting wafers according to package instructions.
Pour melted chocolate into a small ziploc bag, snip off a small piece of the corner, and decorate as desired.
Let chocolate harden (only a few minutes) before enjoying.
Uneaten fudge can be stored at room temperature in an airtight container.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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