If you’re looking for a unique and delicious twist on traditional fudge, this gingerbread fudge recipe might be just what you need. With its warm and spicy flavors, it’s the perfect treat for the holiday season or any time you’re in the mood for something sweet and comforting.
Almost everyone loves fudge, and I’m no exception. After making chocolate fudge and peanut butter fudge for years, I recently stumbled upon a post featuring gingerbread fudge.
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Intrigued, I checked out the post on Pinterventures. Erlene makes gingerbread fudge with just 4 ingredients! She also tops it with the cutest Christmas sprinkles complete with Gingerbread men!
Another option is to add the spices you already have in your cupboard to white chocolate chips, molasses, and sweetened condensed milk. I found the recipe below on Eagle Brand’s website.
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Gingerbread Fudge
Makes 48 squares
- 3 cups white chocolate chips
- 14-ounce can Eagle Brand Sweetened Condensed Milk
- 1/4 cup molasses
- 1 Tablespoon salted butter
- 1 teaspoon Vanilla extract
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- Christmas sprinkles
Line a 13×9-inch baking pan or casserole dish with Reynolds Quick Release. I love the Quick Release, but another option is to line the pan with parchment paper.
Place white chocolate chips, sweetened condensed milk, molasses, butter, and vanilla in a medium saucepan over low heat, and stir to combine.
Heat the mixture until the chips melt, stirring frequently, until smooth. The recipe said 5-6 minutes. Well, it took more like 10 – 15 minutes.
Make sure the heat is on low. I turned it up to 4 and with the spoon, quickly felt the mixture sticking to the bottom of the pan. I removed it from the heat for a few minutes and turned it back to low.
Remove from the heat. Add the ginger, cinnamon, nutmeg, allspice, and cloves, stir to combine, and pour into the prepared baking dish.
Spread the fudge mixture evenly along the bottom and sprinkle the Gingerbread sprinkles over the top.
Set aside to cool at room temperature. At this point, I score the top so the squares are nice and neat. A pastry scraper works perfectly for this.
Once cooled, cover and place in the refrigerator until firm, about 3 hours. Then, cut the gingerbread fudge along the score lines with a sharp knife. Remove the pieces from the Quick Release or parchment paper.
Enjoy your delicious and festive gingerbread fudge!
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Gingerbread Fudge
Ingredients
- 3 cups white chocolate chips
- 14-ounce can Eagle Brand Sweetened Condensed Milk
- 1/4 cup molasses
- 1 Tablespoon salted butter
- 1 teaspoon Vanilla extract
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- Christmas sprinkles
Instructions
(We are an Amazon affiliate and may receive a small percentage of any sales through the links in this post at no cost to you.)
Line a 13×9-inch baking pan or casserole dish with Reynolds Quick Release. I love the Quick Release, but another option is to line the pan with parchment paper.
Place white chocolate chips, sweetened condensed milk, molasses, butter, and vanilla in a medium saucepan over low heat, and stir to combine.
Heat the mixture until the chips melt, stirring frequently, until smooth. The recipe said 5-6 minutes. Well, it took more like 10 - 15 minutes.
Make sure the heat is on low. I turned it up to 4 and with the spoon, quickly felt the mixture sticking to the bottom of the pan. I removed it from the heat for a few minutes and turned it back to low.
Remove from the heat. Add the ginger, cinnamon, nutmeg, allspice, and cloves, stir to combine, and pour into the prepared baking dish.
Spread the fudge mixture evenly along the bottom and sprinkle the Christmas sprinkles over the top.
Set aside to cool at room temperature. At this point, I score the top so the squares are nice and neat. A pastry scraper works perfectly for this.
Once cooled, cover and place in the refrigerator until firm, about 3 hours. Then, cut the gingerbread fudge along the score lines with a sharp knife. Remove the pieces from the Quick Release or parchment paper.
Enjoy your delicious and festive gingerbread fudge!
