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Gingerbread Fudge Recipe
This Gingerbread Fudge Recipe gives you a pan of creamy, spiced, no-bake holiday magic that tastes like a soft gingerbread cookie and old-fashioned Christmas candy had a little love child. It’s rich, festive, and surprisingly easy—perfect for gifting, nibbling, and sneaking from the fridge when no one’s looking.
A Cozy Christmas Candy You’ll Crave All Winter
Every year when December hits, my sweet tooth immediately starts whispering, “gingerbread.” I adore classic gingerbread cookies, but some weeks I just don’t have the time (or patience) for rolling, cutting, and decorating. That’s where this homemade gingerbread fudge comes in.
This creamy gingerbread fudge recipe captures everything we love about holiday gingerbread fudge: warm spices, a hint of molasses, and that nostalgic Christmas aroma that makes your whole kitchen smell like a cookie bakery. But instead of fussing with dough, you melt, stir, pour, and chill. No oven. No decorating marathon. Just a smooth, sliceable gingerbread dessert recipe that feels fancy enough for a party and easy enough for a Tuesday night movie.
A few things that make this Christmas gingerbread fudge special:
- It uses white chocolate chips and sweetened condensed milk as the base, which gives a luscious, creamy texture that melts on your tongue.
- Classic gingerbread spices—ginger, cinnamon, nutmeg, and cloves—give it that “holiday dessert fudge” flavor you can’t mistake.
- Molasses adds depth and that old-fashioned gingerbread flavor, without making it heavy or sticky.
- It’s a no bake gingerbread fudge, which means it’s almost foolproof and very beginner-friendly.
I like to cut this spiced gingerbread fudge into small squares and tuck it into cookie tins, holiday dessert platters, or little bags for neighbors. It’s also one of those Christmas candy recipes that travels well—perfect if you’re heading to a potluck or office party and need something everyone will ooh and ahh over.
You know what? If you’re looking for a festive fudge recipe that feels cozy, nostalgic, and just a little bit grown‑up, this one belongs in your holiday rotation.
Why You’ll Love This Gingerbread Fudge Recipe
- No oven needed – This is a true no bake gingerbread fudge; the stovetop (or microwave) does the heavy lifting.
- Quick to make – About 15–20 minutes of hands-on time and the rest is chilling in the fridge while you do something more fun.
- Perfect for gifting – This Christmas gingerbread fudge cuts into beautiful little squares that look great in tins, treat bags, or holiday boxes.
- Rich and creamy – White chocolate and condensed milk give you that ultra-smooth, creamy gingerbread fudge texture.
- Big holiday flavor – Warming spices and molasses make it taste like gingerbread cookies in candy form.
- No candy thermometer – You don’t need fancy tools or candy-making experience; it’s very forgiving.
- Easy to customize – Turn it into nutty gingerbread fudge, boozy adult fudge, or even dairy-free with a few simple swaps.
- Great make-ahead dessert – This holiday gingerbread fudge keeps well, so you can prep it days before parties or Christmas Eve.
- Kid- and crowd-friendly – Mild spice, plenty of sweetness, and a soft bite that most people love.
Ingredients For The Creamiest Gingerbread Fudge
Here’s what you’ll need to make this easy gingerbread fudge. Simple pantry ingredients, big holiday payoff.
Main Ingredients
-
3 cups (about 18 oz / 510 g) white chocolate chips
Use a good-quality brand like Ghirardelli or Guittard if you can—better chocolate = smoother, creamier fudge. Avoid “baking melts” that aren’t actually chocolate. -
1 can (14 oz / 396 g) sweetened condensed milk
This is the backbone of your creamy gingerbread fudge. Make sure it’s sweetened condensed milk, not evaporated milk (very different!). -
4 tablespoons (1/2 stick / 56 g) unsalted butter
Butter adds richness and helps with that velvety texture. If you only have salted butter, just reduce the added salt a bit. -
2 tablespoons unsulphured molasses
This gives the fudge that deep gingerbread flavor and color. Use regular baking molasses, not blackstrap, which is more bitter. -
2 teaspoons pure vanilla extract
Vanilla rounds out the sweetness and makes the spices sing.
Gingerbread Spices
You can use a store-bought gingerbread spice blend, or measure your own:
-
1 ½ teaspoons ground ginger
The star of any gingerbread dessert recipe—adds warmth and that signature bite. -
1 teaspoon ground cinnamon
For cozy, familiar holiday notes. -
¼ teaspoon ground nutmeg
Freshly grated is wonderful if you have it, but jarred is totally fine. -
¼ teaspoon ground cloves
A little goes a long way; it gives that deep, classic gingerbread aroma. -
¼ teaspoon fine sea salt
Just enough to balance the sweetness and make the flavors pop.
Optional Toppings & Mix-Ins
These make your holiday gingerbread fudge look and taste extra festive:
-
½–1 cup crushed gingersnap cookies
Sprinkle on top for crunch, or fold in gently for texture. Store-brand cookies work just fine. -
2–3 tablespoons holiday sprinkles
Red, green, gold, or snowflake sprinkles are fun for Christmas gingerbread fudge. -
¼ cup finely chopped pecans or walnuts
For a nutty twist—toast them lightly first for even more flavor. -
A light dusting of cinnamon or cocoa powder
Gives a pretty, bakery-style finish.
Ingredient Substitutions
- Dairy-free version – Use dairy-free white baking chips and a can of sweetened condensed coconut milk. The fudge will have a gentle coconut note—really lovely in a winter fudge recipe.
- Less sweet version – Reduce the white chocolate chips to 2 ½ cups and add ¼ cup heavy cream. The texture will be slightly softer but still sliceable.
- Spice level – Love a stronger ginger kick? Add up to ½ teaspoon more ground ginger. Sensitive taste buds? Start with half the spices and add more to taste.
Step-By-Step Directions
You can make this creamy gingerbread fudge on the stovetop or in the microwave. I’ll share the stovetop method first (my favorite for control), with microwave notes afterward.
1. Prep Your Pan
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a bit of overhang on two sides to act as “handles.”
- Lightly spray the parchment with cooking spray if your paper tends to stick.
- You can also use a 9×9-inch pan for slightly thinner pieces of festive fudge.
2. Measure and Prep Spices
- In a small bowl, stir together the ginger, cinnamon, nutmeg, cloves, and salt.
- This helps distribute the spices evenly, so you don’t end up with a pocket of clove or ginger in one bite.
- If you’re using a gingerbread spice blend, measure out about 2–2 ½ teaspoons and add the salt separately.
3. Melt the Base Mixture
-
In a medium, heavy-bottomed saucepan, combine the white chocolate chips, sweetened condensed milk, and butter.
- Set the pan over low heat. Stir often with a silicone spatula or wooden spoon.
- Be patient—white chocolate scorches easily, so keep the heat low. You want slow, gentle melting.
-
Continue stirring until the mixture is completely smooth and glossy.
- There should be no visible chocolate chunks.
- If you see stubborn bits, take the pan off the heat and keep stirring; the residual heat often finishes the job.
(Microwave method: Combine the white chocolate chips, condensed milk, and butter in a large microwave-safe bowl. Heat in 20–30 second bursts, stirring very well each time, until smooth. Be careful not to overheat.)
4. Add Molasses, Vanilla, and Spices
-
Remove the pan from the heat and immediately stir in the molasses and vanilla.
- The mixture may thicken slightly as you stir—this is normal.
-
Sprinkle in the spice mixture and stir very thoroughly.
- Scrape the sides and bottom of the pan so the spices are fully blended.
- Taste a small dab (careful, it’s warm). If you want a stronger gingerbread punch, add a pinch more ginger or cinnamon.
5. Fold In Any Mix-Ins
- If you’re adding chopped nuts or crushed gingersnap cookies to the fudge itself, fold them in now.
- Keep some for sprinkling on top if you like.
- A handful goes a long way—too many mix-ins can make it difficult to slice clean pieces.
6. Pour and Smooth
-
Pour the fudge mixture into the prepared pan.
- Use your spatula to scrape every last bit out—trust me, you’ll want it all.
-
Smooth the top with the spatula, nudging the fudge into the corners.
- Work somewhat quickly here. As the fudge cools, it starts to firm up.
7. Decorate the Top
- While the fudge is still warm and soft, add your toppings:
- Sprinkle with crushed gingersnap cookies
- Add chopped nuts
- Scatter holiday sprinkles
- Dust very lightly with cinnamon
Gently press down with clean hands or the back of a spoon to help the toppings adhere.
8. Chill Until Firm
- Refrigerate the fudge for at least 2–3 hours, or until set.
- Overnight chilling works beautifully if you’re making it ahead for a Christmas gathering.
- Once firm, lift the fudge out of the pan using the parchment overhang.
- Place it on a cutting board.
- Use a sharp knife to cut into 1-inch squares (or whatever size you like).
- Wipe the knife with a warm, damp cloth between cuts for super clean edges—this makes your homemade gingerbread fudge look bakery-perfect.
Servings & Timing
- Yield: About 36 small squares (1-inch pieces), depending on how you cut it
- Prep Time: 15–20 minutes
- Chill Time: 2–3 hours (longer is fine)
- Total Time: About 2 ½–3 ½ hours, mostly hands-off
This makes a generous batch of holiday gingerbread fudge—enough for a family dessert plate and several gift bags, especially if you pair it with cookies or other Christmas candy recipes.
Fun Variations To Try
If you like to play in the kitchen a bit (I certainly do), here are some easy twists on this festive fudge recipe:
- Gingerbread Latte Fudge – Stir in 1–2 teaspoons of instant espresso powder with the spices for a cozy coffeehouse flavor.
- Dark & Stormy Gingerbread Fudge – Add 1–2 tablespoons dark rum after removing from heat for a grown-up, boozy gingerbread fudge (for adults only).
- Chocolate Swirl Gingerbread Fudge – Melt ½ cup semi-sweet chocolate chips separately, then swirl through the top of the fudge before chilling with a butter knife.
- Maple Gingerbread Fudge – Replace 1 tablespoon of the molasses with pure maple syrup for a slightly lighter, maple-kissed winter fudge recipe.
- Crunchy Cookie Layer Fudge – Press a layer of whole gingersnap cookies into the bottom of the pan before pouring the fudge over them for a “crust.”
- Dairy-Free Gingerbread Fudge – Use dairy-free white chips and sweetened condensed coconut milk, plus vegan butter; chill a bit longer to set.
Storage, Freezing & Make-Ahead Tips
One of my favorite things about this Christmas gingerbread fudge is how well it keeps. It’s a planner’s dream dessert.
Storing in the Fridge
- Fridge: Store pieces of fudge in an airtight container, with parchment or wax paper between layers, for up to 2 weeks.
- Texture: The fudge will stay firm yet creamy; if it feels too hard straight from the fridge, let it sit at room temperature for 5–10 minutes before serving.
Freezing Your Fudge
- Freeze: Place cut fudge pieces in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or freezer bag, separating layers with parchment.
- Shelf life: Frozen gingerbread flavored fudge keeps well for up to 2 months.
- Thawing: Thaw in the fridge overnight or at room temperature for about 30–45 minutes. Don’t thaw in a warm oven or microwave, or the fudge can melt or get greasy.
Make-Ahead Advice
- You can make this holiday gingerbread fudge 3–5 days before a party with no problem.
- For gifting, I like to make the fudge a day ahead, chill overnight, cut it in the morning, and pack it into tins or boxes once it’s firm.
- If your kitchen is very warm, keep the packed fudge in the fridge until you’re ready to give or serve it.
Recipe Notes From My Kitchen
- Spice balance: Gingerbread flavors tend to “bloom” as the fudge sits. If it tastes just right when warm, it’ll be slightly bolder the next day—that’s usually perfect for a spiced gingerbread fudge.
- Molasses tip: Measure molasses in a greased spoon or lightly spray your measuring spoon with cooking spray. It slides right out, and you don’t waste a drop.
- White chocolate quirks: White chocolate can seize if exposed to moisture or high heat. Keep your heat low, stir often, and make sure your pan and utensils are dry.
- Smaller batch: You can halve this gingerbread sweets recipe and use a loaf pan (8×4 or 9×5) if you don’t need a full pan.
- Pretty presentation: For gift boxes, place each fudge square in a mini paper candy cup. It looks charming and helps pieces stay neat.
- Flavor pairing idea: This gingerbread dessert recipe pairs beautifully with hot cocoa, chai, or strong coffee—especially after a big holiday dinner when you just want “a little something sweet.”
Honestly, I’ve tested this creamy gingerbread fudge more times than I’ll admit (my neighbors don’t mind), and it’s one of those recipes that just works. Once you see how simple it is, you might retire your old “bring to the office party” standby.
Gingerbread Fudge Recipe FAQs
1. Can I use milk chocolate or semi-sweet chocolate instead of white chocolate?
You can, but it won’t really taste like classic gingerbread fudge; white chocolate lets the spices and molasses shine, while darker chocolate takes over the flavor. If you want a chocolate version, try swirling a little melted dark chocolate on top instead.
2. My fudge didn’t set. What happened?
Usually this means the chocolate was overheated or the ratio of ingredients was off (too much condensed milk, not enough chocolate). Chill it longer—if it’s still soft, you can gently re-melt it, add a bit more white chocolate, stir well, and re-pour.
3. Can I make this gingerbread fudge recipe without molasses?
You can replace the molasses with maple syrup or brown sugar, but the flavor will be milder and less like traditional gingerbread. If you skip molasses, bump up the ginger and cinnamon a little.
4. How spicy is this holiday gingerbread fudge?
It’s warmly spiced, not hot. The ginger and cloves are noticeable but not overwhelming. For kids or spice-sensitive guests, you can cut the spices by one-third and add more cinnamon instead.
5. Do I have to refrigerate the fudge?
For best texture and food safety, yes, I recommend keeping this Christmas candy recipe in the fridge, especially if your home runs warm. You can set it out at room temperature for a couple of hours while serving.
6. Can I double the recipe?
Yes—double everything and use a 9×13-inch pan. The chill time may be slightly longer, but you’ll have a big batch of Christmas gingerbread fudge perfect for parties or gifting.
7. Why is my fudge grainy instead of smooth?
Grainy fudge often comes from overheated or scorched chocolate. Next time, melt on the lowest heat, stir often, and take the pan off the stove as soon as the chocolate is almost melted, letting the residual heat finish the job.
8. Can I mail this gingerbread fudge as a gift?
Yes, as long as it’s cool where it’s traveling. Pack the fudge tightly in a tin or box with parchment, then place that inside a padded shipping box. During warmer months, freezing it first gives you a better chance it arrives in good shape.
Final Thoughts
This Gingerbread Fudge Recipe brings together everything I love about the holidays: simple ingredients, cozy spices, and a dessert that feels special without asking you to spend all day in the kitchen. It’s that perfect little square of creamy, spiced sweetness that makes a cookie tray feel complete and a gift box feel thoughtful.
Give this easy gingerbread fudge a try, and let me know how it goes—did you add nuts, sprinkles, or make your own twist? Leave a comment with your version, and when you’re ready for more festive fudge recipes, try pairing this with a peppermint or eggnog fudge for the sweetest holiday spread.
Gingerbread Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; good-quality brand
- 14 oz sweetened condensed milk 1 can (396 g)
- 4 tablespoons unsalted butter about 1/2 stick / 56 g
- 2 tablespoons unsulphured molasses not blackstrap
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine sea salt
- 1/2-1 cup crushed gingersnap cookies optional; for topping or folding in
- 2-3 tablespoons holiday sprinkles optional; red, green, gold, or snowflake
- 1/4 cup pecans or walnuts optional; finely chopped, toasted if desired
- ground cinnamon or cocoa powder optional; light dusting on top
Instructions
- Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving overhang on two sides to form handles. Lightly spray the parchment with cooking spray if needed. A 9x9-inch pan can be used for slightly thinner fudge.
- In a small bowl, stir together the ground ginger, cinnamon, nutmeg, cloves, and fine sea salt until well combined. Set aside.1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon fine sea salt
- In a medium, heavy-bottomed saucepan, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Set over low heat and stir often with a silicone spatula or wooden spoon until the mixture is completely smooth and glossy, with no visible chocolate pieces. Keep the heat low to prevent scorching; if small bits remain, remove from heat and keep stirring so residual heat finishes melting.3 cups white chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter
- Remove the pan from the heat. Immediately stir in the molasses and vanilla extract until incorporated; the mixture may thicken slightly. Sprinkle in the prepared spice mixture and stir very thoroughly, scraping the bottom and sides of the pan so the spices are evenly distributed. Taste a small dab carefully and adjust with a pinch more ginger or cinnamon if you want a stronger gingerbread flavor.2 tablespoons unsulphured molasses, 2 teaspoons pure vanilla extract
- If using chopped nuts or crushed gingersnap cookies inside the fudge, gently fold them into the warm mixture now, reserving some for topping if desired. Avoid adding too many mix-ins so the fudge stays easy to slice.1/2-1 cup crushed gingersnap cookies, 1/4 cup pecans or walnuts
- Pour the fudge mixture into the prepared pan, scraping the saucepan well. Smooth the top with a spatula, nudging the fudge into the corners and leveling the surface. Work fairly quickly, as the fudge begins to firm as it cools.
- While the fudge is still warm and soft, sprinkle the surface with crushed gingersnap cookies, chopped nuts, and holiday sprinkles as desired, then lightly press them into the fudge with clean hands or the back of a spoon. Optionally dust very lightly with ground cinnamon or cocoa powder for a bakery-style finish.1/2-1 cup crushed gingersnap cookies, 2-3 tablespoons holiday sprinkles, 1/4 cup pecans or walnuts, ground cinnamon or cocoa powder
- Refrigerate the pan of fudge for 2–3 hours, or until fully set. For easiest slicing or make-ahead prep, chilling overnight works very well.
- Once firm, lift the slab of fudge out of the pan using the parchment overhang and place it on a cutting board. Using a sharp knife, cut into about 1-inch squares (or your preferred size), wiping the knife with a warm, damp cloth between cuts for clean edges. Serve slightly chilled or let sit at room temperature for 5–10 minutes for a softer bite.
