Gingerbread Fudge is a rich, melt-in-your-mouth holiday treat that combines the warmth and spiciness of traditional gingerbread cookies with the creamy indulgence of fudge. Just 3 ingredients and 15 minutes prep results in a sweet, slightly spicy dessert with all the flavors of the holiday season. A delicious hostess gift or as an addition to your holiday cookie tins.
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Homemade Christmas Candy
In my household, making homemade Christmas candy has become a cherished annual tradition. I look forward to the aromas of caramelizing sugars, melted chocolate, and freshly roasted nuts filling the air. Not to mention the joy that it brings me to share my creations with family and gift them to friends and neighbors. Infusing candy and fudge with the flavors and scents of the season makes every batch not only unique but also irresistibly delicious.
From classics like Christmas Bark and Peanut Brittle to delectable options such as candied nuts and chocolate-covered toffee, and the creamy indulgence of caramel fudge, homemade Christmas candy offers a delightful variety of flavors and textures for everyone to enjoy.
Why This is the Best Gingerbread Fudge Recipe
Easy no-cook microwave fudge recipe that's so much simpler than the old-fashioned way of cooking it on the stovetop. We won't count microwaving as cooking - okay?
Quick to prepare it in less than 15 minutes then chill it for a few hours.
This condensed milk fudge recipe uses just 3 easy-to-find ingredients.
It's a never-fail homemade fudge recipe. So it's great for beginner cooks (and experienced ones too). It's also great for those who want to save time and energy for all the other holiday treats to make and share for celebrations and homemade gifts.
Ingredients
- White Chocolate Chips
- Sweetened Condensed Milk
- Gingerbread Cookie Mix - Krusteaz or Betty Crocker recommended
- Gingerbread Spice Mix (optional) - store-bought or homemade (see recipe below)- offers more prominent flavor
- Colorful Sprinkles
How to Make Gingerbread Fudge
- Place white chocolate chips in a microwave-safe bowl.
- Pour in condensed milk.
- Melt in the microwave on high for 2 minutes or until the mixture is smooth and creamy.
- Place the cookie mix in a wide bowl and microwave for 1 minute on high. Loosen the mix by lightly whisking it. Add the gingerbread spice mix, if using, (see below for recipe) to the cookie mix then combine with the melted chocolate.
- Pour into an 8x8-inch baking dish that has been lined with parchment paper. Spread evenly and tap the pan on the counter to rid the mix of any air bubbles.
- Sprinkle with seasonal sprinkles then place the fudge in the refrigerator for 4 hours or until set.
Homemade Gingerbread Spice Mix
Here's how to make gingerbread spice mix:
- 2 Tablespoons ground cinnamon
- 2 Tablespoons ground allspice
- 2 Tablespoons ground ginger
- 1 Tablespoon ground nutmeg
- 1 Tablespoon ground cloves
- ⅛ teaspoon ground cardamom or coriander (optional)
Combine all the spices together and store the mix in an airtight container.
Recipe Tips
- Be sure to line the pan with parchment paper or non-stick aluminum foil for easy removal.
- Do not overheat the white chocolate chips (over 240°F) when melting them or it will cause them to separate.
- Don't use a serrated knife to cut the fudge into pieces because it will leave ridge marks on the side. You want the slices to have smooth sides.
- Use a ruler as a guide to cut the fudge into the same-sized pieces.
How to Store and Freeze Fudge
Storing: Place the fudge in an airtight container with parchment paper between layers. Store it in the refrigerator for up to 2 weeks.
Freezing: Place the fudge pieces on a parchment paper-lined baking sheet with space between them. Freeze until solid. Transfer the frozen fudge to a freezer-safe container or plastic freezer bag. It will last up to 3 months in the freezer. Thaw it in the fridge overnight.
More Christmas and Gingerbread Treats
- Candied Pecans
- S'mores Christmas Crack
- German Gingerbread Cookies
- Gingerbread Cake
- Gingerbread Truffles
Find lots of easy recipes for Christmas candy and cookies right here on 2CM!
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Gingerbread Fudge
Ingredients
- 12 ounces White Chocolate Chips
- 14 ounce Sweetened Condensed Milk (1 can)
- 1 cup Gingerbread Cookie Mix Krusteaz or Betty Crocker
- 1 teaspoon Gingerbread Spice Mix optional - see notes for homemade
- Seasonal Sprinkles
Instructions
- Prepare an 8x8 baking dish by lining with parchment paper. Set aside.
- To prepare the cookie mix, place it in a wide bowl and microwave for 1 minute on high. Loosen up the mix by lightly whisking it.
- Add the gingerbread spice mix to the cookie mix and whisk until combined.
- Melt the chocolate chips and sweetened condensed milk in the microwave on high for 2 minutes or until the mixture is smooth and creamy.
- Stir the chocolate-condensed milk mixture until thoroughly mixed.
- Add the cookie mix to the chocolate-condensed milk mixture, and stir using a silicone spatula until it’s well combined.
- Pour into the prepared baking dish, spreading evenly with the silicon spatula. Tap the pan on the counter to flatten it and rid the mix of any air bubbles..
- Sprinkle your seasonal sprinkles on the top of the fudge.
- Place the warm fudge in the fridge for 4 hours or until set.
- Slice into cubes with a knife that you have dipped into hot water, cleaning in between each cut. First slice in half then turn and slice in half the other way. You will have 4 pieces. Now cut each of the squares into 9 equal pieces (3x3).
Notes
- 2 Tablespoons ground cinnamon
- 2 Tablespoons ground allspice
- 2 Tablespoons ground ginger
- 1 Tablespoon ground nutmeg
- 1 Tablespoon ground cloves
- ⅛ teaspoon ground cardamom or coriander (optional)
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