Gingerbread Fudge Recipe
This creamy, spiced Gingerbread Fudge Recipe gives you all the cozy cookie flavor in one simple, no-bake holiday treat you can make on a busy December afternoon.
A Cozy Pan of Christmas: Full Recipe Introduction
If I had to pick one homemade candy that feels like a warm Christmas hug, it would be this Gingerbread Fudge Recipe. It’s a creamy, no-bake fudge that tastes like your favorite gingerbread cookies and your best pan of Christmas candy had a very delicious baby.
We’re talking silky white chocolate, molasses, and classic gingerbread spices—ginger, cinnamon, nutmeg, and cloves—all swirled together into a festive fudge recipe that looks pretty on a cookie tray and even better in a gift box. This holiday gingerbread fudge is sweet, spiced, and just rich enough that one little square feels special.
I love making this around the first real cold snap of winter. I put on some instrumental Christmas music (I can’t bake and sing lyrics at the same time anymore—too distracting in my 50s!) and stir this on the stove while my grandkids “help” crush gingersnap cookies for the top. Because it’s a no bake gingerbread fudge, there’s no oven, no fussy candy thermometer, and no drama. Just melt, stir, chill, slice, and you’re done.
This Christmas gingerbread fudge also works beautifully for gifting. It travels well, stays creamy for days, and looks adorable in little tins or cellophane bags. Plus, compared with deep-fried sweets or frosted layer cakes, a tiny square of homemade gingerbread fudge is a nice built-in portion—plenty of flavor without feeling heavy.
Whether you’re planning a holiday dessert fudge platter, building Christmas candy recipe boxes for neighbors, or just sneaking a square with your afternoon coffee, this winter fudge recipe is about to earn a permanent place in your holiday traditions.
Why You’ll Love This Recipe
- No oven—this is a true no-bake gingerbread fudge.
- Only one pot and one pan, so cleanup stays simple.
- Ready to chill in about 15 minutes of hands-on time.
- Creamy, smooth texture with classic spiced gingerbread flavor.
- Perfect for Christmas gift boxes, cookie exchanges, and party trays.
- Uses easy-to-find pantry ingredients (nothing fancy or fussy).
- Very forgiving—no candy thermometer or special skills needed.
- Easy to customize: add nuts, chocolate drizzle, or crushed cookies.
- Keeps well, so it’s great for make-ahead holiday planning.
Ingredients
Here’s everything you need for this creamy gingerbread dessert recipe.
- 3 cups (about 18 oz / 510 g) white chocolate chips
- Use a good-quality brand that melts smoothly (Ghirardelli or Guittard work very well).
- 1 can (14 oz / 396 g) sweetened condensed milk
- Don’t use evaporated milk; the fudge won’t set the same.
- 1/4 cup (56 g) unsalted butter, cut into pieces
- Butter adds richness and helps with that silky texture.
- 3 tablespoons molasses
- This is what gives the fudge that classic gingerbread flavor; use unsulphured molasses (Grandma’s brand is a favorite).
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- You can use 1 teaspoon of pumpkin pie spice plus extra ginger if you don’t keep all the individual spices.
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- Balances the sweetness and brings out the spice.
Optional toppings (highly recommended):
- 1/2 cup crushed gingersnap cookies
- A pinch of flaky sea salt
- Holiday sprinkles for a festive fudge recipe look
Directions
-
Prepare your pan.
Line an 8×8-inch (20×20 cm) baking pan with parchment paper, letting it hang over the sides like little “handles.” Lightly spray the parchment with cooking spray. This makes your creamy gingerbread fudge easy to lift out and slice later. -
Melt the white chocolate, condensed milk, and butter.
In a medium heavy-bottomed saucepan, add the white chocolate chips, sweetened condensed milk, and butter pieces. Set the pan over low heat and stir slowly with a silicone spatula. Keep the heat low—white chocolate scorches quickly. Stir until everything is just melted and smooth. -
Add the molasses and spices.
Remove the pan from the heat and immediately stir in the molasses, ground ginger, cinnamon, nutmeg, cloves, vanilla, and salt. The mixture will thicken slightly as you stir. Taste carefully (it’s warm!) and adjust spices if you’d like an even spicier gingerbread fudge recipe. -
Check the texture.
The fudge mixture should look glossy and thick, but still pourable. If you see any unmelted chips, put the pan back over very low heat for 15–20 seconds and stir until smooth. Don’t walk away—this step goes quickly. -
Spread into the pan.
Pour the spiced gingerbread fudge mixture into your prepared pan. Use your spatula to spread it into an even layer, smoothing the top. Gently tap the pan on the counter a couple of times to pop any air bubbles. -
Add toppings.
While the fudge is still warm and soft, sprinkle crushed gingersnap cookies over the top, pressing them very lightly so they adhere. If you’re using flaky sea salt or sprinkles, add those now as well. This turns it into a festive holiday gingerbread fudge that looks fancy without much work. -
Chill until set.
Transfer the pan to the refrigerator and chill for at least 2 hours, or until firm all the way through. If your fridge is packed with Christmas casseroles (we’ve all been there), you can chill it overnight without any problem. -
Slice and serve.
Use the parchment “handles” to lift the fudge slab out of the pan and place it on a cutting board. With a sharp knife, cut into 1-inch squares. Wipe the knife between cuts for clean edges. Serve this homemade gingerbread fudge slightly chilled or at cool room temperature.
Servings & Timing
- Yield: About 36 small squares
- Prep Time: 15 minutes
- Stovetop Time: 5–8 minutes
- Chill Time: 2 hours
- Total Time: About 2 hours 20 minutes (mostly hands-off)
This easy gingerbread fudge works beautifully as a “make it tonight, serve it tomorrow” holiday dessert.
Variations
Once you make this creamy gingerbread fudge recipe once or twice, you’ll probably want to play with it a bit—here are some fun twists.
- Dark Chocolate Gingerbread Fudge: Swap 1 cup of the white chocolate chips for semi-sweet or dark chocolate chips for a deeper, more grown-up flavor.
- Salted Caramel Swirl: Drizzle 2–3 tablespoons of thick caramel sauce over the top of the warm fudge and swirl gently with a knife before chilling.
- Nutty Gingerbread Fudge: Stir 1/2 cup chopped toasted pecans or walnuts into the fudge right before spreading it in the pan.
- Vegan Gingerbread Fudge: Use dairy-free white chocolate chips and coconut sweetened condensed milk, and replace butter with vegan butter or coconut oil.
- Extra-Spicy Christmas Gingerbread Fudge: Add an extra 1/2 teaspoon ginger and a tiny pinch of black pepper for a zippy, warming kick.
- Marshmallow Gingerbread Fudge: Gently fold in 1 cup mini marshmallows right at the end for a fluffy, candy-shop style fudge.
Storage & Reheating
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Room Temperature:
If your kitchen isn’t too warm, you can keep this gingerbread flavored fudge in an airtight container at cool room temperature for 3–4 days. Layer the pieces with parchment paper so they don’t stick together. -
Refrigerator:
For longer storage (and firmer texture), store in the fridge up to 2 weeks. Again, use an airtight container and parchment layers. Let the fudge sit out for 10–15 minutes before serving so the flavors bloom. -
Freezer:
This holiday dessert fudge freezes beautifully. Place squares on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. Freeze up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving.
Since this is a no-bake Christmas gingerbread fudge, there’s really no “reheating”—just bringing it back to a pleasant serving temperature.
Notes
- Spice Level: I like my spiced gingerbread fudge bold but not aggressive. If you’re serving cautious palates (kids, spice-shy relatives), you can cut the ginger to 1 teaspoon the first time you make it.
- Sweetness: White chocolate and condensed milk are naturally very sweet. The molasses and spices help balance that, but if you prefer a slightly less sweet fudge, use 1/4 teaspoon more salt and top with flaky sea salt.
- Pan Size: An 8×8 pan gives you nice thick pieces. A 9×9 pan will make thinner fudge that sets a bit faster—handy for last-minute holiday parties.
- Melting Tip: If your fudge ever looks grainy, it usually means the chocolate got a bit too hot. Low heat, constant gentle stirring, and patience are your friends here.
- Brand Choices: In my kitchen tests, name-brand white chocolate chips melted more smoothly than generic ones. If your chips don’t melt well, you can add 1–2 tablespoons of heavy cream to help them along.
- Make It Kid-Friendly: Let kids measure spices and sprinkle toppings, but keep them back from the stove; the mixture is thick and hot. My grandkids love pressing gingersnaps on top and “taste-testing” the broken ones.
FAQs
1. Why didn’t my gingerbread fudge set?
Usually, it’s because the chocolate didn’t fully melt or the fudge was too warm when you tried to judge the texture. Chill it for another hour—if it’s still soft, you may have used evaporated milk instead of sweetened condensed milk.
2. Can I use evaporated milk instead of sweetened condensed milk?
No, evaporated milk doesn’t have the same sugar content or thickness, and the fudge won’t firm up correctly. Sweetened condensed milk is essential for this recipe.
3. Can I make this in the microwave?
Yes—combine the white chocolate chips, condensed milk, and butter in a large microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth, then add the molasses and spices and proceed as written.
4. How long does this Christmas gingerbread fudge last?
Stored in an airtight container in the fridge, it keeps its quality for about 2 weeks. In the freezer, it’s good for up to 2 months.
5. Can I double this recipe for a party?
Absolutely. Double all ingredients and use a 9×13-inch pan. The chill time might be slightly longer, but everything else stays the same.
6. What if I don’t have molasses?
Molasses is what makes this a true gingerbread sweets recipe, but in a pinch you can use dark brown sugar plus a bit of honey. The flavor won’t be quite the same, but it will still be tasty and nicely spiced.
7. Is this gingerbread fudge gluten-free?
The fudge itself is gluten-free as long as your white chocolate and spices are certified gluten-free. Skip the gingersnap topping or use gluten-free cookies if you’re serving someone with a gluten sensitivity.
8. Can I use milk chocolate instead of white chocolate?
You can, but the gingerbread flavor will be more subtle and the fudge will taste more like traditional chocolate fudge with warm spices. White chocolate lets the Christmas gingerbread fudge flavor really shine.
Conclusion
This Gingerbread Fudge Recipe wraps all the cozy flavors of the holidays—molasses, warm spices, creamy sweetness—into one simple little square you can share, gift, or sneak from the fridge after everyone’s gone to bed. It’s easy, festive, and flexible enough to fit into whatever kind of holiday season you’re having this year.
Give this easy gingerbread fudge a try, then come back and tell me how it went—what spices you loved, what toppings you used, and whether it made it onto your annual Christmas candy list. And if you’re building a whole tray of holiday treats, pair this with classic chocolate fudge or peppermint bark for a beautiful, crowd-pleasing spread.
Gingerbread Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use good-quality chips that melt smoothly (such as Ghirardelli or Guittard)
- 1 can sweetened condensed milk 14 oz / 396 g; do not substitute evaporated milk
- 1/4 cup unsalted butter 56 g, cut into pieces
- 3 tablespoons molasses use unsulphured molasses
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves or use 1 teaspoon pumpkin pie spice plus extra ginger if you don’t keep all the individual spices
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt balances sweetness and brings out the spice
- 1/2 cup gingersnap cookies crushed, optional but recommended topping
- flaky sea salt a pinch, optional topping
- holiday sprinkles optional, for decorating the top
Instructions
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, letting it hang over the sides to form handles. Lightly spray the parchment with cooking spray so the fudge releases easily later.
- In a medium heavy-bottomed saucepan, combine the white chocolate chips, sweetened condensed milk, and butter pieces. Set the pan over low heat and stir slowly with a silicone spatula until everything is just melted and smooth. Keep the heat low to avoid scorching the white chocolate.3 cups white chocolate chips, 1 can sweetened condensed milk, 1/4 cup unsalted butter
- Remove the pan from the heat. Stir in the molasses, ground ginger, cinnamon, nutmeg, cloves, vanilla extract, and fine sea salt until fully combined. The mixture will thicken slightly as you stir. Taste carefully while warm and adjust the spices if you prefer a stronger gingerbread flavor.3 tablespoons molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
- The fudge mixture should look glossy, thick, and pourable. If you see any unmelted white chocolate chips, return the pan to very low heat for 15–20 seconds and stir until completely smooth, watching closely so it doesn’t scorch.3 cups white chocolate chips
- Pour the spiced fudge mixture into the prepared pan. Use a spatula to spread it into an even layer and smooth the top. Gently tap the pan on the counter a few times to release any air bubbles.
- While the fudge is still warm and soft, sprinkle the crushed gingersnap cookies evenly over the top and press very lightly so they adhere. If using, add a pinch of flaky sea salt and any holiday sprinkles now for a festive look.1/2 cup gingersnap cookies, flaky sea salt, holiday sprinkles
- Transfer the pan to the refrigerator and chill for at least 2 hours, or until the fudge is firm all the way through. You can refrigerate it overnight if needed.
- Use the parchment handles to lift the set fudge out of the pan and place it on a cutting board. With a sharp knife, cut into about 36 1-inch squares, wiping the knife between cuts for clean edges. Serve slightly chilled or at cool room temperature.
