Soft and chewy Gingerbread Fudge perfect for Christmas. Made with sweetened condensed milk, molasses and brown sugar, and filled with fragrant spices, it’s a simple but oh-so-tasty festive treat.
Smooth and creamy spiced Gingerbread Fudge that’s bursting with holiday flavours.
Made using condensed milk and white chocolate, this Easy Gingerbread Fudge is filled with spices including ginger, cinnamon, nutmeg and cloves, along with a good dollop of molasses – it tastes just like your favourite gingerbread cookie.
Quick, easy and perfect for gift-giving!
Fudge to me spells holidays, and I’m all about easy baking at this time of the year. Thankfully, this Gingerbread Fudge is a cinch to throw together. The hardest part will be waiting for it to set – but it’ll be worth it!
It’s perfect if you want to satisfy your gingerbread cravings without having to roll out a ton of cookie dough.
I love to make it, along with my chewy Molasses Cookies, my soft Gingerbread Cookies and Gingerbread NYC Cookies for a festive treat for family and friends.
Bring on the holidays!
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How to make gingerbread fudge
- This recipe begins with butter, condensed milk, brown sugar and molasses. If you don’t have access to molasses, you could use golden syrup or treacle instead. In a medium saucepan, heat on low until butter melts and sugar dissolves. Your mixture should be nice and smooth.
- Turn heat up to medium and let mixture simmer and slowly thicken. Be sure to stir your mixture constantly. Once your mixture has thickened, remove from the heat and add chocolate, spices and salt.
- The blend of spices make for a tasty and strong gingerbread flavour. If you want a more mild approach, consider halving the ginger and removing the cloves. However, if you love gingerbread, you’ll likely enjoy this creamy spiced fudge just the way it is.
- Place fudge back on the heat until the chocolate has melted and fudge is thick and smooth. Transfer to a baking pan lined with baking paper and place in the fridge to set.
What chocolate do I use?
Use a good quality block of white chocolate, rather than white chocolate chips or melts. The best way to tell if your chocolate is good enough to use, is if you are happy to eat it straight from the packet. If not, don’t use it in your baked goods.
More Gingerbread recipes to try
- Gingerbread Men
- Gingerbread Cake Loaf
- Chocolate Gingerbread Cookies
- Gingerbread Caramel Cake
- Gingerbread Christmas Trees
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Easy Gingerbread Fudge
Made with white chocolate, this Easy Gingerbread Fudge is filled with aromatic spices and molasses – just like your favourite gingerbread cookie.
Ingredients
- 60 grams (1/4 cup) unsalted butter
- 240 ml (1 cup) sweetened condensed milk
- 60 ml (1/4 cup) molasses
- 135 grams (3/4 cup) brown sugar
- 300 grams (2 cups) good quality white chocolate
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
Instructions
- Grease an 8-inch square pan and line with baking or parchment paper.
- Add butter, condensed milk, molasses and brown sugar to a medium saucepan and place on a low heat. Stir until combined.
- Turn up the heat to medium and continue to stir as the sugar completely dissolves. Keep stirring until the mixture starts to simmer and noticeably thickens. Remove from the heat and stir in white chocolate, spices and salt. Return to heat and stir until chocolate melts and the mixture is combined and smooth.
- Pour fudge into prepared tray. Smooth the top and place in the fridge for at least 4 hours to set or overnight. Gently remove from the tin and then cut fudge into small squares. Store in the fridge.
Nutrition Information
Serving Size: 1 square Calories: 95 Sugar: 13.5 g Sodium: 33.1 mg Fat: 4.3 g Carbohydrates: 13.6 g Protein: 1.1 g Cholesterol: 7.4 mg
Andrea Smith says
Hi, the recipe sounds great and I’d love to try it, but I’m nervous about the fact you don’t specify what temperature you need to bring the mixture up to when simmering/thickening it. Are you able to advise on this, please?
Thanks very much
Jessica Holmes says
Hi Andre, so glad you are going to try this one! If you want to use a thermometer, you can try reach 113-115°C to be sure.
Margsret says
Will black strap (dark) molasses from the health food store work in this recipe? I love all things gingerbread, including gingerbread brownies, and i make a great gingerbread bundt cake with a couple of tablespoons of bottled mincemeat stirred in, then frosted with a glaze including ginger in syrup. Won a prize with it. Works well for a festive cake whether Christmas or Thanksgiving.
Jessica Holmes says
Hi, you can use light molasses or dark molasses in this recipe, but I don’t recommend blackstrap molasses as it’s extremely bitter. Your gingerbread bundt cake sounds incredible!!
Mel says
I found this too sweet for me, honestly. I don’t think the molasses was necessary, because it was too overpowering. I think the spices used are plenty, and maybe 1 to 1 1/2 cups white chocolate chips, not two. If I make it again, I’ll definitely alter the recipe.
Jessica Holmes says
Thanks for your feedback Mel!
Loren says
I could not get this fudge to set. The flavor is delicious, but it was way too soft. I even tried re-melting and making sure it was brought up to the right temp. I tried adding more white chocolate. Still way too soft. I’m rebranding as ginger bread flavored caramels so as not to waste. lol. What did I do wrong?
Jessica Holmes says
Hi Loren, if the fudge didn’t set and you didn’t make any changes to the recipe, it’s likely that the fudge just wasn’t heated to a higher enough temperature. You should see it noticeably thicken before removing it from the heat.
Amanda says
Yummo! This recipe is delicious and super easy to make, thanks Jess 🙂 I made it to take to a work morning tea and will definitely be making it again. I didn’t have any molasses so switched to golden syrup, then decorated with mini gingerbread people.
Jessica Holmes says
That sounds lovely Amanda! So glad you liked it.
Diane says
Very nice idea gingerbread fudge dessert for the hoildays.easy and easy for cleanup too.thankyouplease.
Jessica Holmes says
So glad you enjoyed it Diane!
Kristen says
Delicious. I’m still waiting for it to cool but preliminary tastes are yum. I’m not sure if it’s just my ground ginger or if I should’ve added more but it’s not as spicy as I was expecting. Still delicious though.
Jessica Holmes says
I’m glad you enjoyed it Kristen! And I appreciate the feedback re: spicyness. I do think sometimes ground ginger can vary, but you could definitely bump it up next time if you prefer.
Kristen says
I was only suspicious because I didn’t know how old my ginger was. But turns out it was fine haha.
Kristen says
As an update now that everything has cooled down, it’s perfect. It’s that perfect Christmas spice combination of a great gingerbread that is so moreish! The recipe is wonderful. Smooth result, wonderful flavour. Thank you! Saving it for next year!
Jessica Holmes says
Amazing! Love that Kristen! Thank you for your kind feedback!
Allyson says
This fudge is amazing! I will definitely be making more again soon! Thanks for sharing the recipe!
Jessica Holmes says
Yay! So happy to hear that Allyson!
Tracy says
Hello! Can you tell me how long this will last in the fridge, planning to make for Christmas gifts to my neighbors but don’t want to make it to early!
Jessica Holmes says
Hi Tracy, the fudge should keep well in an airtight container in the fridge for 1-2 weeks. I hope your neighbours love it!
Mary says
Jessica, Here’s a follow up to my recent comment…
I made another batch and removed it from the heat much sooner. I also added the white chocolate a little at the time instead of dumping it all in at once. My second attempt worked much better and it tastes DELICIOUS!
Thank you for another great recipe!
Jessica Holmes says
Hi Mary! I’m so glad to hear that! I was going to suggest that it may have been a temperature issue, so I’m very happy to hear those tweaks worked well for you. Appreciate the feedback!
Mary says
Jessica, I just tried this fudge and it got stiff and separated when I added the white chocolate and spices. It wasn’t smooth and pourable. I went ahead and put it in the pan to let it sit overnight. I hope it will be okay. What do you think I did wrong? Perhaps I went too far with the thickening stage. Measured accurately and followed your instructions exactly. I’d appreciate any thoughts you have. I really want this to work! Thank you so much!
Marie says
Sweetest Menu Fudge experiment part 2. After the success of part 1 (Salted Caramel Fudge) I was fairly confident that Jess’s recipe would be a sure thing…and it was! I cut the spices in half as suggested thinking that I could add more next time. I also only had ‘blackstrap Molasses in the larder. The result was pretty delicious. Great creamy texture and a very treacle-ish taste (akin to treacle toffee) – I will add more spices next time and find some ‘proper’ molasses as per Jess’s recipe. In the meantime I am looking forward to taking this into work tomorrow (along with the remainder of aforementioned experiment 1) to share with my colleagues! Thank you Jess yet again…Now what to bake next…I think your blondies are calling me!
Jessica Holmes says
Love this! Thank you so much for your kind review Marie and for sharing your baking adventures with us. I hope your co-workers love your fudge!
Ange says
Can molasses be substituted for treacle or goldensuryp?
Jessica Holmes says
Yes either would be ok!
Agnieszka says
Excellent! I’ve done it 4 times so far. I even gave it as gifts this Christmas and everyone loved it.
Jessica Holmes says
How lovely! Thanks so much for the kind feedback! ☺️
Josh says
So delicious!
Jessica Holmes says
So glad you enjoyed it Josh!
Ignacia says
Hi! Is there a replacement of molasses?
Jessica Holmes says
Hi, golden syrup or treacle should work too.