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Soft and creamy, seasonally spiced gingerbread fudge combines two Christmas classics into one delicious treat. This festive treat takes just minutes to make and is great for holiday gifting.
Stay cozy and warm throughout the holiday season with perfectly spiced fudge that tastes like gingerbread cookie dough. The perfect treat to add to holiday cookie trays or to wrap and give as gifts to friends and neighbors.
Rolling out cookie dough isn’t the only way to enjoy the sweetly spiced flavors of gingerbread. This easy fudge is made in the microwave with sweetened condensed milk, molasses, brown sugar, and warm spices, plus no candy thermometer needed.
A sweet edible holiday gift, pair your gingerbread fudge with other seasonal fudge flavors, including Layered Peppermint Fudge. Spread holiday cheer by serving your gingerbread fudge with a mug of hot chocolate.
Gingerbread Fudge Ingredients
- Chocolate chips – white chocolate chips
- Sweetened condensed milk
- Sprinkles – seasonal nonpareils optional
The white chocolate is essential to both the flavor and texture of this soft fudge recipe. You can use either white chocolate chips or a block of white chocolate. Keep in mind that 1 cup of chips is approximately 6 ounces of chocolate.
Molasses is a great ingredient to keep on hand as a pantry staple. Not only does it stay fresh at room temperature for quite a while, but it can be used in many different recipes. In a pinch, you can even use molasses to make your own brown sugar by combining 1 teaspoon of molasses into 1 cup of granulated sugar.
Topping your gingerbread fudge with nonpareils not only adds festive holiday colors to your dessert but also gives the fudge the perfect little crunch. In addition to slicing your fudge into squares to serve, you could also use a tiny gingerbread men mold to cut the fudge into shapes.
How to Make Gingerbread Fudge
FIRST STEP: In a medium-sized heat-safe bowl, combine the white chocolate chips and the sweetened condensed milk. Place in the microwave, and heat for 25 seconds at a time, stirring well after each 25 seconds. The chips and condensed milk mixture will be stiff halfway through the heating but will become smoother.
SECOND STEP: After the mixture is a smoother texture, add the molasses and stir until the color of the mixture is a light brown.
THIRD STEP: Add the spices and mix well.
FOURTH STEP: Lightly spray an 8×8 square baking dish.
FIFTH STEP: Pour fudge into the baking dish.
SIXTH STEP: Evenly spread the fudge using slightly wet, clean hands.
SEVENTH STEP: Spread the seasonal nonpareils over the slightly damp fudge. Lightly pat down to set the nonpareils.
EIGHTH STEP: Refrigerate for 2 hours to overnight.
Can I use milk chocolate chips?
The white chocolate chips are essential to both the flavor and texture of the fudge in this recipe. For the best results do not substitute with dark chocolate or milk chocolate.
How do I slice fudge?
To easily slice the fudge into squares, score the top before chilling. You can also dip your knife into boiling water, dry it completely, and then cut the fudge in one long slice. The heat will help the blade to glide through the fudge.
Can I freeze gingerbread fudge?
Fudge can be frozen in an airtight container for up to 3 months. To prevent sticking you can place a piece of parchment or wax paper between each layer of fudge.
How to Store Gingerbread Fudge
IN THE FRIDGE: Store leftover fudge in an airtight container in the refrigerator for up to one week.
IN THE FREEZER: Place gingerbread fudge in an airtight container or resealable freezer-safe bags and freeze for up to three months.
- 4 cup white chocolate chips
- 1 cup sweetened condensed milk
- 2 tablespoons molasses
- 2 teaspoons nutmeg
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- seasonal nonpareils optional
- In a medium-sized heat-safe bowl, combine the white chocolate chips and the sweetened condensed milk. Place in the microwave, and heat for 25 seconds at a time, stirring well after each 25 seconds. The chips and condensed milk mixture will be stiff halfway through the heating but will become smoother.
- After the mixture is a smoother texture, add the molasses and stir until the color of the mixture is a light brown.
- Add the spices and mix well.
- Lightly spray an 8×8 square baking dish.
- Pour fudge into the baking dish.
- Evenly spread the fudge using slightly wet, clean hands.
- Spread the seasonal nonpareils over the slightly damp fudge. Lightly pat down to set the nonpareils.
- Refrigerate for 2 hours to overnight.