Gingerbread Fudge – a quick and easy recipe

Gingerbread Fudge
Gingerbread Fudge

Today’s Gingerbread Fudge is a great recipe to have on hand for Christmas. It is quick and easy, and results in a creamy fudge that is beautifully spiced with all the Christmas flavours. So if a combination of white chocolate and the flavours of a traditional gingerbread is your thing, stick around for the recipe.

With Christmas fast approaching, a lot of folks have started with all kinds of prep work. From deep cleaning and decorating their homes, shopping for the Holiday season and planning their social calendars, most houses see frenzied levels of activity at this time of the year. It’s because of this, one needs to have a few easy and delicious recipes to fall back on.

This gingerbread fudge recipe ticks all those boxes. With prep and cook time of mere minutes, the hardest part of this recipe is leaving the fudge alone, to cool and set. Sounds perfect, right? Well, it is. And you’re left with a nice batch of fudge that just melts in your mouth.

And if you’re in the Southern Hemisphere like I am, we’re headed straight for summer. And it gets really hot here in Sydney. So while everyone in the North is baking up a storm, these kind of recipes work out perfectly for us. This way we get to enjoy those beautiful flavours of Christmas without having to turn the oven on.

This fudge can be made a few days ahead. Store it in the fridge in an airtight container lined with baking / parchment paper. I suggest placing a piece of baking / parchment paper between layers as well, to prevent the pieces of fudge from potentially sticking to each other.

Now, if dark chocolate is more your thing, check out my Dark Chocolate and Hazelnut Fudge recipe. It is absolutely divine.

The ingredients –

This list is an easy one to get a hold off. You will need condensed milk, white chocolate, vanilla, molasses, ground spices (ginger, cinnamon, cloves and nutmeg) and don’t forget the butter.

ingredients
Gingerbread Fudge ingredients
ingredients1
Gingerbread Fudge ingredients

Let’s get cooking –

Line a 9×9 inch cake pan with some foil, leaving a little overhang to help take the fudge out once it has set. Set this aside to use later.

Place the condensed milk and butter in a heavy bottomed pan on a medium low heat.

Add the molasses and vanilla. Mix through and add the white chocolate. Stir well to help the chocolate pieces melt.

Next, add the spice powders and stir well to incorporate.

Once all the chocolate has melted and the spice powders have been incorporated thoroughly, pour out onto the lined cake pan. Tap the pan gently a couple of times to get rid of any air bubbles.

Leave it on the kitchen counter and let it come to room temperature.

Refrigerate for 4-6 hours or overnight to set completely.

Cut into squares and serve.

Gingerbread Fudge – a quick and easy recipe

Recipe by Trisha VazCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

49

pieces
Prep time

5

minutes
Cooking time

5

minutes
Cooling time

4-6

hours

This Gingerbread Fudge recipe is quick and easy, and results in a creamy fudge that is beautifully spiced with all the Christmas flavours.

Ingredients

  • 30g butter

  • 1 tin condensed milk (395g)

  • 350g White chocolate

  • 1 tsp Vanilla extract / Vanilla bean paste

  • 1 tbsp Molasses

  • 1 tsp ground ginger (powder)

  • 1 tsp ground cinnamon (powder)

  • 1/8 tsp ground cloves (powder)

  • 1/4 tsp ground nutmeg (powder)

Directions

  • Line a 9×9 inch cake pan with foil, leaving a little overhang to help take the fudge out once it has set. Set this aside to use later.
  • Place the condensed milk and butter in a heavy bottomed pan on a medium low heat.
  • Add the molasses and vanilla. Mix through and add the white chocolate. Stir well to help the chocolate pieces melt.
  • Next, add the spice powders and stir well to incorporate.
  • Once all the chocolate has melted and the spice powders have been incorporated thoroughly, pour out onto the lined cake pan. Tap the pan gently a couple of times to get rid of any air bubbles.
  • Leave it on the kitchen counter and let it come to room temperature.
  • Refrigerate for 4-6 hours or overnight to set completely.
  • Cut into pieces and serve.

Recipe Video

Notes

  • Line the cake pan and assemble your ingredients before you start cooking the fudge.
  • If you don’t have access to molasses, you can use a little melted down Goan coconut jaggery.
  • Adjust the spice powder amounts to suit your liking.
  • Store it in the fridge in an airtight container lined with baking / parchment paper. I suggest placing a piece of baking / parchment paper between layers as well, to prevent the pieces of fudge from potentially sticking to each other.

6 thoughts on “Gingerbread Fudge – a quick and easy recipe

  1. Hi Trisha
    I tried making this super easy fudge. However although I’ve kept it in the fridge more than overnight, the fudge doesn’t seem to cut clean… The fudge keeps sticking to the knife and I’m unable to separate them. I’ve also added some icing sugar and tried reheating the mixture just to ensure it sets but still the same results. Can you please advise what can be done

      1. Hi Preeti, if you’re using a chocolate compound, sometimes its the additives in the chocolate that make a difference. If you try making it again, make sure that when it melts, give it a few more seconds to thicken a little, so that when you run the spoon through it, it should leave little tracks and not be too fluid. If it has reached a cutting consistency, and you still have trouble getting clean cuts, dip the knife in a glass filled with hot water, wipe it dry, make sure there is no moisture on the knife and cut the fudge. Repeat this process between cuts. This usually helps getting clean cuts. I hope this helps.

  2. You are amazing, very generous with all your knowledge and tips. Thank you. Merry Christmas from the North Pole (almost … in Canada)

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