A seasonally spiced gingerbread fudge that takes just minutes to make and doubles as a festive, edible Christmas gift.

a stack of gingerbread fudge

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.

gingerbread fudge on a plate

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.

fudge on a table

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.

gingerbread fudge with a bite out of it

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!



a stack of gingerbread fudge
4.64 from 36 votes↑ Click stars to rate now!
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Easy Gingerbread Fudge

A seasonally spiced gingerbread fudge that takes just minutes to make and doubles as a great edible Christmas gift.
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 2 hours
Total Time 2 hours 20 minutes
Servings 32 squares
Author Samantha


  • 3 cups premium white chocolate chips
  • 14 ounces sweetened condensed milk
  • ¼ cup molasses
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ 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.
4.64 from 36 votes

Nutrition Information

Calories: 168 | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 42mg | Potassium: 104mg | Sugar: 23g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. Hi Kelly, you can store gingerbread fudge in an airtight container at room temperature for about 1 to 2 weeks. Or, keep it in the refrigerator for up to 2 to 3 weeks.

  1. It turned out gooey for me also. Any idea, what heat level (ie Medium or Low Medium) I should bake it at and what temperature I should bake it to?3 stars

    1. I’m sorry Jeff, I haven’t had this issue so I can’t say for sure what happened. This fudge recipe doesn’t bake in the oven and it cooks over medium heat on the stove.

  2. This didn’t set well the first time, I made it again and it came out great. For those who else had this problem I found out a lontime ago that using store brand sugars ruined my fudge and peanut brittle, you have to use a good brand like Dominio Sugar. So I thought this might be the case with the chocolate, The first time I used some chocolate I had on hand for a kids project and the second time I use a good brand of the white chocolate and wafers and came out great. I never buy store brand sugars or chocolates for baking anymore and since then never had a problem. Great recipe, Thank you5 stars

  3. Outstanding, full stop. I made this exactly as written, perfect, I and the family loved it!

    Thank you, Samantha and Holly!5 stars

  4. Not sure about the weight of the chocolate chips but this was a resounding failure. I threw it away as it didn’t set properly.1 star

    1. How disappointing Tracey, I’ve made this several times and it set fine for me so I can’t say for sure why.

    2. I tried making this last year and had the same problem. When I was cooking I believed it was starting to burn or something so quickly took it off the stove to set it. I separated the “burnt” fudge from the rest and set both. The “burnt” fudge came out with a great consistency but the rest didnt set properly and became more of a sticky caramel.

      1. Hello! I made in microwave, turned out perfect. That eliminates the risk of burning or scorching. Give it another shot with this method and you’ll have success :)

  5. I’m saving this recipe forever! I was nervous at first because the smell while I was mixing was pretty strong, but in the end the flavor was amazing and the consistency was perfect! I tried a few different recipes for my chocolate and peanut butter and they came out ok, but too soft….but this recipe was PERFECT!! I will make this again for sure. Thank you!5 stars

  6. This recipe is amazing. I am a huge fan of molasses gingerbread. The more the better. So needless to say, this recipe delivered for me. Unfortunately, not everyone in my family shares my tastebuds so I did get some mixed reviews. The biggest critique was that it was too heavy on molasses flavor. Knowing that all of the other ingredients were at perfect measurements I decided to make one slight adjustment to the flavor profile.

    If you prefer a lighter/sweeter flavored gingerbread then try doing a tripple batch leaving everything the same but instead of 3/4c of molasses just divide 1/4c each of Molasses, Honey, and Maple Syrup to make the 3/4c needed to complete the recipe. I also used a 9×13 pan. You will love it!

    Overall very pleased with original recipe though!5 stars

  7. I followed the recipe for ginger bread fudge to the letter and it never got firm sadly. I am going to try again tomorrow by adding another cup of white chocolate and cutting back a smidge on the condensed milk and molasses. What else might you suggest? I loved the flavor but can’t give out fudge that is the consistency of cookie dough

    1. I can’t say for sure why it didn’t firm up as I haven’t had the same problem. Yes, perhaps extra white chocolate chips may help. Hopefully it sets up better for you the second time.

  8. What kind of Premium chocolate chips did you use? I made this with Nestles premium chips & like other said, it never set. Remained gooey. I even re-melted it & added marshmallow cream & it still didn’t set.1 star

    1. I have used Chipits white chocolate chips and Ghirardelli chocolate chips, both worked perfectly.

      Did you use the thick sweetened condensed milk (just checking that it wasn’t evaporated milk as evaporated milk wouldn’t set up right).

  9. Mine never set either. It’s was very ooey gooey. I had to trash it because all of the pieces looked so man-handled by the time I was done. I wish I knew what I had done to cause this. 2 stars

  10. I made this recipe last weekend and it turned out wonderful. My husband to his work and his coworkers loved it. One of them even asked me to make him another batch…he said it was the best fudge he has ever had!!!!!5 stars

  11. I just got done making this recipe. First time ever attempting homemade fudge of any kind. This is definitely a holiday keeper5 stars

  12. Made this yesterday. The flavour is exceptional! Can’t wait to bring the batch in to work! I have made a number of your featured recipes with roaring success!

    1. I’ve searched the internet and cannot find them. If you have a resource referral, I’d greatly appreciate it. Thanks

      1. Why is so hard for people to fellow a recipe? I’m a man and did it just as she wrote the recipe! Turned out great LOVE IT!

      1. Recipe says the chocolate wafers are to drizzle over top in a cute design after the fudge is set, not to add into the fudge itself. I’m assuming it didn’t set because you added the wafers into the fudge.