Gingerbread Fudge Recipe

When you think of holiday foods, what do you think of? Certainly, gingerbread is one that pops to mind quickly for me. For my dad, one of his was fudge. My mom, and then later I, would make him some of his favorite fudge as a holiday treat. So, combining the two into this gingerbread fudge recipe seemed only fitting.

During the holidays, I’m always looking for yummy treats to make and share with family and friends. With my health conditions though, they need to be quick and easy to make. This fudge recipe takes very few ingredients and only about 10 minutes of your time. It doesn’t get much easier than that!

Gingerbread Fudge Recipe

The basic recipe for this gingerbread fudge is two main ingredients and three spices. That’s it. I wanted to kick up the gingerbread flavor a bit and have added 3 more items, but if you like a milder taste, you can omit those.

Ingredients:

1 cup sweetened condensed milk

12 oz. white chocolate chips (you can use white Baker’s chocolate instead but it will need to be chopped up into small pieces)

1.5 tsp. ginger (or more if desired)

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves (optional)

1/4 cup molasses (optional)

1 tsp. vanilla extract (optional)

Instructions:

Begin by preparing an 8 by 8 square pan. It needs to be lined with parchment paper or aluminum foil.

CYN’S PRO TIP: If using foil, I like to use the non-stick kind. Whether using parchment or foil, I like to let it extend over two sides. You can then use those pieces sort of like handles to easily lift the fudge out of the pan.

Pour the sweetened condensed milk and chocolate chips into a microwave safe bowl. Microwave on high for 2 minutes. (If using the vanilla and molasses, you can add them to the bowl now too or stir them in with the spices at the end.)

Check the mixture. You want the chocolate to be nearly fully melted but not all the way. It’s really important not to overcook this or you could burn it.

I like to give the mixture a stir. If the chocolate is nearly melted, stirring it will generally distribute the heat and it will finish melting completely.

If it needs more time, try microwaving for another 30 seconds and check it again. Continue in 30 second intervals as needed. It really shouldn’t take more than 3 to 3 1/2 minutes at the most.

As soon as the chocolate is thoroughly melted and the mixture is smooth, stir in the remaining ingredients.

CYN’S PRO TIP: I like to sift the spices to ensure that they go into the mixture evenly and without any lumps.

Place the pan into the fridge to allow the fudge to set.

How to Store Gingerbread Fudge:

This fudge will keep for about a week at room temperature. Be aware that this is a softer fudge than you might be used to. So, I prefer to store it in the fridge. It will keep about 2 weeks there. You can even freeze this fudge making it a perfect make-ahead recipe for holiday entertaining and gift-giving! It will keep for about 2 months in the freezer.

Get a Printable Version of the Gingerbread Fudge recipe below:

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Gingerbread Fudge Recipe

This gingerbread fudge recipe takes very few ingredients and only about 10 minutes of your time. It doesn’t get much easier than that!

Course Dessert

Cuisine American

Keyword chocolate, no bake

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Servings 32

Calories 96.41 kcal

Ingredients

• 1 cup sweetened condensed milk
• 12 oz. white chocolate chips you can use white Baker’s chocolate instead but it will need to be chopped up into small pieces
• 1.5 tsp. ginger or more if desired
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves optional
• 1/4 cup molasses optional
• 1 tsp. vanilla extract optional

Instructions

1. Begin by preparing an 8 by 8 square pan. It needs to be lined with parchment paper or aluminum foil.
2. Pour the sweetened condensed milk and chocolate chips into a microwave safe bowl. Microwave on high for 2 minutes. (If using the vanilla and molasses, you can add them to the bowl now too or stir them in with the spices at the end.)
3. Check the mixture. You want the chocolate to be nearly fully melted but not all the way. It’s really important not to overcook this or you could burn it.
4. I like to give the mixture a stir. If the chocolate is nearly melted, stirring it will generally distribute the heat and it will finish melting completely.
5. If it needs more time, try microwaving for another 30 seconds and check it again. Continue in 30 second intervals as needed. It really shouldn’t take more than 3 to 3 1/2 minutes at the most.
6. As soon as the chocolate is thoroughly melted and the mixture is smooth, stir in the remaining ingredients.

Recipe Notes

Tip: I like to sift the spices to ensure that they go into the mixture evenly and without any lumps.
Place the pan into the fridge to allow the fudge to set.

Tip: If using foil, I like to use the non-stick kind. Whether using parchment or foil, I like to let it extend over two sides. You can then use those pieces sort of like handles to easily lift the fudge out of the pan.

This fudge will keep for about a week at room temperature. Be aware that this is a softer fudge than you might be used to. So, I prefer to store it in the fridge. It will keep about 2 weeks there. You can even freeze this fudge making it a perfect make-ahead recipe for holiday entertaining and gift-giving! It will keep for about 2 months in the freezer.

Nutrition Facts

Gingerbread Fudge Recipe

Amount Per Serving

Calories 96.41 Calories from Fat 38

% Daily Value*

Fat 4.26g7%

Saturated Fat 2.6g16%

Cholesterol 5.48mg2%

Sodium 22.74mg1%

Potassium 104.43mg3%

Carbohydrates 13.57g5%

Fiber 0.05g0%

Sugar 13.47g15%

Protein 1.39g3%

Vitamin A 28.72IU1%

Vitamin C 0.3mg0%

Calcium 54.34mg5%

Iron 0.17mg1%

* Percent Daily Values are based on a 2000 calorie diet.