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 for a festive treat for family and friends.
Bring on the holidays!
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
Made with white chocolate, this Easy Gingerbread Fudge is filled with aromatic spices and molasses – just like your favourite gingerbread cookie.
- 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
- 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.