Gingerbread Fudge
This creamy, spiced Gingerbread Fudge is a simple no-bake holiday treat made with white chocolate, molasses, and cozy gingerbread spices. Perfect for gifting, cookie trays, or an easy make-ahead Christmas dessert.
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.
Notes
Spice Level: For milder fudge, reduce ginger to 1 teaspoon. Sweetness: White chocolate and condensed milk are very sweet; for better balance, you can increase the salt slightly and finish with flaky sea salt on top. Pan Size: An 8×8-inch pan yields thick pieces; a 9×9-inch pan will give thinner fudge that sets a bit faster. Melting Tip: Keep heat low and stir constantly; if the mixture looks grainy, the chocolate may have overheated. Gluten-Free: The fudge base is gluten-free if your chocolate and spices are certified gluten-free; use gluten-free gingersnaps or skip the cookie topping if needed. Storage: Store in an airtight container with parchment between layers. Keep at cool room temperature for 3–4 days, in the fridge up to 2 weeks, or in the freezer up to 2 months.
Nutrition
Calories: 150kcal
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