Gingerbread Fudge

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The ultimate unique Christmas dessert, Gingerbread Fudge is smooth, creamy, and bursting with the enchanting blend of traditional gingerbread spices.

The combination creates a create a melt-in-your-mouth treat that will have you coming back for seconds – and your guests begging for the recipe. Grab your apron and let’s get started! Ready to add some pizzazz to your Christmas treat repertoire? Let’s fudge it up!

Table Of Contents

Why You'll Love Gingerbread Fudge
What You’ll Need:
How to Make Gingerbread Christmas Fudge
Essential Tips:
Frequently Asked Questions
How to Store Your Fudge

Why You’ll Love Gingerbread Fudge

Incredibly flavorful, it’s a fun way to spice to your holiday dessert tray.
Smooth and velvety, unlike traditional gingerbread treats that can be chewy or crumbly.
No baking or stovetop required, this fudge is quick to make and easy enough for anyone to make
Delicious enough to serve at holiday parties or to give away as holiday treats for friends and neighbors.

What You’ll Need:

Ingredients:

Sweetened condensed milk
White chocolate chips
Ground ginger
Ground cinnamon
Ground nutmeg
Ground cloves

Equipment:

9×9 baking dish
Parchment paper
Small sifter
Measuring cups and spoons
Spatula
Sharp knife

How to Make Gingerbread Christmas Fudge

To make things even easier for you, I created a simple step-by-step photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.

Step 1 – Prepare a 9×9 inch baking pan with parchment paper. Sift powdered ginger, cinnamon, nutmeg, and cloves into a small bowl. Set aside.

Step 2 – Combine condensed milk and white chocolate chips in a microwave-safe bowl. Heat at 30-second intervals on high heat, stirring between each interval. Stop heating when the chocolate chips are almost completely melted (approximately 2-3 minutes). Stir until the mixture is smooth and there are no remaining lumps.

Step 3 – Moving quickly add reserved spices and stir together thoroughly.

Step 4 – Pour the fudge mixture into the prepared baking pan and garnish with toppings of your choice. Allow the mixture to cool down to room temperature for 30 minutes, then move to the refrigerator until set, about 4 hours. Cut into cubes with a sharp knife before serving.

Essential Tips:

Don’t skip these tips – read them before starting to avoid any potential mistakes.

Don’t overheat your chocolate mixture or it can seize up and become unusable. Stir frequently and keep an eye on the temperature. (Learn more about how to melt chocolate)
Good quality white chocolate chips with a high cocoa butter content will give you the best results.
Keep your fudge in the refrigerator until ready to serve, but allow it to come to room temperature for 15-20 minutes before serving for optimal texture and flavor.
I used holiday M&Ms for toppings, but you can just as easily use other toppings such as holiday sprinkles, crushed gingersnaps, a drizzle of white chocolate, or chopped nuts.

Frequently Asked Questions

Can I use dark or milk chocolate instead of white chocolate?

While dark chocolate and gingerbread are a delicious combination, using dark chocolate in this recipe will drastically affect the flavor. For best results, stick to white chocolate.

Why isn’t my fudge setting up?

The best way to fix this is to simply place it in the freezer for approximately 10-20 minutes to firm it up. Just make sure you don’t leave it in there for too long or it will be difficult to cut.
That said, this means that you added too much moisture to your recipe. This could be attributed to variations in the paraffin content of the chocolate chips or the consistency of your sweetened condensed milk. If your milk appears to be thinner than you might expect, you can add about a quarter cup additional chocolate chips when mixing to help firm things up a bit.

How do I cut fudge so it doesn’t stick to the knife?

First, start with a large, sharp knife and fudge that is completely set. You can also run the knife under hot tap water between cuts to warm up the blade, which will help it slide right through the fudge. Don’t forget to wipe the blade dry with a paper towel before cutting.

How to Store Your Fudge

Make ahead: If you’re making this fudge for a party or as gifts, make it up to two days in advance and keep it refrigerated in a single layer in an airtight container.

To Store Leftovers: Keep in an airtight container for up to 2 weeks. Make sure to place a layer of parchment paper or wax paper between layers to keep them from sticking.

To Freeze: You can freeze this fudge before cutting it into cubes. Wrap the entire block of fudge tightly with plastic wrap and then again with foil. Freeze for up to one month. Thaw in the refrigerator overnight before cutting.

If you liked my Gingerbread Fudge recipe, you’re going to love my Gingerbread Magic Bars. They combine all the simplicity of Seven Layer Bars with the deliciousness of gingerbread spices, pecans, and cinnamon.

Or you can check out my other Christmas desserts here.

Yield: 16 squares