This gingerbread fudge transforms classic holiday spice into rich, creamy squares that melt in your mouth. I’ve perfected this gingerbread fudge recipe to capture warm cinnamon, ginger, and molasses in every bite—no candy thermometer needed.
SERVES: 4 | PREP: 15 MIN | COOK: 5 MIN | TOTAL: 2 HR 20 MIN (includes chilling)
Ingredients
Fudge Base
| Ingredient | Amount |
|---|---|
| White chocolate chips | 2 cups |
| Sweetened condensed milk | 1 can (14 oz) |
| Unsalted butter | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
Spice Blend
| Ingredient | Amount |
|---|---|
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | ¼ teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Molasses | 2 tablespoons |
Finishing
| Ingredient | Amount |
|---|---|
| Sea salt flakes | Pinch for topping |
Step-by-Step Instructions
Phase 1: Preparation (3 minutes)
Step 1: Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. This overhang becomes your handles for lifting the fudge out later. Press the paper into corners so it lies flat—wrinkles create uneven fudge surfaces.
Step 2: Measure all your spices into a small bowl and whisk them together. Pre-mixing prevents clumps and ensures every piece of gingerbread fudge tastes identical. The cloves are powerful, so that quarter teaspoon matters.
Step 3: Set out your butter to reach room temperature while you prep. Cold butter won’t incorporate smoothly and creates grainy texture instead of silky fudge.
Phase 2: Creating the Base (5 minutes)
Step 4: Combine white chocolate chips, condensed milk, and butter in a medium saucepan over low heat. Low is key—medium heat scorches white chocolate and turns it grainy instead of smooth.
Step 5: Stir constantly with a rubber spatula, scraping the bottom and sides every 15 seconds. White chocolate seizes (turns lumpy) if you let it sit still or overheat. You’ll see it transform from solid chips to creamy liquid in about 3-4 minutes.
Step 6: Once completely melted and smooth, remove from heat immediately. Residual pan heat continues cooking, so pulling it early prevents overcooking.
Step 7: Add your spice mixture and molasses to the warm white chocolate base. Stir vigorously for 30 seconds—the molasses wants to separate, so thorough mixing is critical.
Step 8: Pour in vanilla extract and give 10 final stirs. The vanilla brightens all those warm spices and adds depth.
Phase 3: Setting the Fudge (2 hours)
Step 9: Pour the gingerbread fudge mixture into your prepared pan. Use your spatula to push it into corners—it’s thick and won’t spread on its own.
Step 10: Tap the pan firmly on your counter 5-6 times. This releases air bubbles trapped in the dense mixture. Those bubbles create holes that weaken your fudge when you cut it.
Step 11: Smooth the top with an offset spatula or the back of a spoon dipped in hot water. A level surface means uniform pieces when you cut.
Step 12: Sprinkle sea salt flakes across the top while the fudge is still warm and sticky. They’ll stick now but won’t adhere once it’s set.
Step 13: Refrigerate uncovered for 2 hours minimum. Covering traps moisture, which makes the surface sticky. The fudge needs to firm completely or it’ll squish when you slice it.
Phase 4: Cutting and Serving (5 minutes)
Step 14: Lift the fudge out using your parchment paper handles. If it’s stuck, run a butter knife around the edges first.
Step 15: Cut into 16 squares using a sharp chef’s knife wiped clean between each cut. Warming your knife under hot water, then drying it, creates cleaner cuts through the dense fudge.
Step 16: Store pieces in a single layer in an airtight container. Stacking them creates pressure that makes them stick together.
Chef’s Notes
Temperature Control: White chocolate melts between 105-115°F. Anything higher and you’ll get grainy, separated gingerbread fudge instead of smooth squares. Use your lowest burner setting.
Molasses Matters: Dark molasses creates intensely flavored fudge, while light molasses gives milder gingerbread taste. I prefer dark for authentic holiday flavor that stands up to the white chocolate sweetness.
Spice Freshness: Old ground spices taste flat and dusty. If your ginger or cinnamon has been in your cabinet over a year, replace them. Fresh spices make this gingerbread fudge sing.
Pan Size Precision: An 8×8-inch pan creates perfect 1-inch thick squares. Larger pans make thin, fragile fudge. Smaller pans need longer chilling time.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 4g
- Carbohydrates: 38g
- Fat: 13g
- Saturated Fat: 8g
- Sugar: 35g
- Fiber: 0g
- Sodium: 65mg
Creative Variations
Chocolate Swirl Gingerbread Fudge: Melt ½ cup dark chocolate chips separately. Pour gingerbread fudge into pan, drizzle melted chocolate over top, then swirl with a knife. The dark chocolate cuts the sweetness beautifully.
Candied Ginger Crunch: Fold ⅓ cup chopped candied ginger into the mixture before pouring. You get chewy texture pops and intense ginger bursts. If you love spice-forward treats like coconut fudge, this variation delivers serious flavor.
Maple Gingerbread Fudge: Replace molasses with 2 tablespoons pure maple syrup for sweeter, less assertive spice notes. This creates a milder version that kids prefer. For more maple inspiration, try maple fudge which uses similar techniques.
Pecan Praline Topping: Press ½ cup chopped toasted pecans into the surface before chilling. The nuts add buttery crunch that contrasts beautifully with creamy fudge.
Storage & Reheating
Refrigerator: Store gingerbread fudge in an airtight container between parchment paper layers for 2 weeks. The fridge keeps it firm and sliceable.
Freezer: Wrap individual pieces in wax paper, then place in a freezer bag for 3 months. Thaw in the fridge overnight—room temperature thawing creates condensation that makes surfaces sticky.
Room Temperature: Keep pieces out for 30 minutes before serving. Cold fudge is too firm and doesn’t release its full flavor. Slightly softened fudge melts on your tongue.
Not Recommended: Never microwave gingerbread fudge to soften. It melts unevenly and loses that perfect firm-yet-creamy texture.
Troubleshooting Common Problems
Problem: Fudge won’t set after 3+ hours Your mixture didn’t reach proper temperature or had too much liquid. The white chocolate needs to fully melt to activate its cocoa butter, which provides structure. Next time, cook 1 minute longer and ensure complete smoothness before adding spices.
Problem: Grainy, crumbly texture instead of smooth You overheated the white chocolate or stirred in spices when the mixture was too hot. White chocolate is delicate—keep heat low and let the mixture cool for 1 minute after removing from heat before adding spices.
Problem: Fudge separated into layers The molasses separated because you didn’t stir vigorously enough. Molasses is dense and wants to sink. When you add it, stir hard for a full 30 seconds in figure-eight motions to emulsify it properly.
Problem: Fudge stuck to pan You skipped the parchment paper or didn’t leave overhang for handles. Even greased pans stick. Always use parchment with 2-inch overhangs—it’s the only reliable release method for dense fudge.
Problem: Pieces crumble when cutting Your knife was dirty between cuts, or the fudge wasn’t chilled long enough. Wipe your knife clean and warm it under hot water between every single cut. If pieces still crumble, chill another 30 minutes.
Equipment Essentials
- 8×8-inch square baking pan
- Parchment paper
- Medium saucepan (2-3 quart capacity)
- Rubber spatula (heat-resistant)
- Whisk
- Small mixing bowl
- Sharp chef’s knife
- Offset spatula (optional but helpful)
- Measuring cups and spoons
Shopping List
Baking Aisle
- White chocolate chips (2 cups)
- Vanilla extract (1 teaspoon)
Canned Goods
- Sweetened condensed milk (14 oz can)
Spice Section
- Ground ginger
- Ground cinnamon
- Ground cloves
- Ground nutmeg
Refrigerated Section
- Unsalted butter (2 tablespoons)
Baking Supplies
- Molasses (2 tablespoons)
- Sea salt flakes (for finishing)
Success Secrets
1. Use Quality White Chocolate: Chips labeled “white chocolate” (not “white morsels” or “white chips”) contain cocoa butter, which is essential for proper setting. Check ingredients—cocoa butter should be listed.
2. Never Rush the Chilling: Cutting warm fudge creates messy, uneven pieces that lose their shape. That full 2-hour chill lets the cocoa butter crystallize properly for clean slices.
3. Line with Parchment, Not Foil: Foil reacts with acidic molasses and can create metallic taste. Parchment paper is neutral and releases perfectly every time.
4. Measure Spices Precisely: Too much clove overpowers everything. Too little ginger makes bland fudge. Level off your measuring spoons with a knife for accuracy.
5. Store Away from Strong Odors: Fudge absorbs smells from garlic, onions, or anything pungent in your fridge. Keep it in a sealed container on the top shelf away from savory foods.
This gingerbread fudge brings holiday warmth to your dessert table without complicated candy-making techniques. The white chocolate base stays creamy while warm spices create that nostalgic gingerbread flavor everyone craves during cold months.
