Easy Gingerbread Fudge
This Gingerbread Fudge Recipe is warm and spicy in all the right ways, just like a piece of Gingerbread cake or a Gingerbread Cookie. And so easy to make!
Fudge is such a great Holiday dessert because, with just a little tweaking, you can turn a basic recipe into so many yummy flavors. This Gingerbread Fudge is one of our favorite variations. Warm and spicy in all the right ways, just like a piece of Gingerbread cake or a Gingerbread Cookie. And did we mention how easy it is to make? No candy thermometer is required and it turns out perfectly every time you make it. Add this one to your Christmas Baking list, you won’t be sorry.
Ingredients You Will Need
Cooking Instructions
Step 1: Add the White Chocolate Chips and the Sweetened Condensed Milk to a medium saucepan and heat the ingredients on medium-low heat until the white chocolate chips are melted.
Step 2: Stir continuously during the melting process.
Step 3: Take off the heat and add the Molasses. Stir until combined.
Step 4: Add the spices to the pan.
Step 5: Stir the fudge mixture until the spices are completely combined.
Step 6: Line an 8×8″ baking pan with parchment paper and pour the fudge mixture into the pan.
Step 7: Working quickly, spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth out the fudge.
Step 8: Cover with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)
Serving and Storage Instructions
Step 8: Remove the fudge from the refrigerator and cut it into individual pieces. Store it in the refrigerator in an air-tight container. It should last at least 2-3 weeks in the refrigerator. We think Fudge tastes best served at room temperature so we take it out of the refrigerator about an hour before we serve it.
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Easy Gingerbread Fudge
This Gingerbread Fudge Recipe is warm and spicy in all the right ways, just like a piece of Gingerbread cake or a Gingerbread Cookie. And so easy to make!
Ingredients
- 2 bags White Chocolate Chips
- 1 can Sweetened Condensed Milk (14 oz.)
- 1/4 cup Molasses
- 1 teaspoon Cinnamon
- 1 teaspoon Ground Ginger
- 1 teaspoon Nutmeg
Instructions
- Add the White Chocolate Chips and the Sweetened Condensed Milk to a medium saucepan and heat the ingredients on medium-low heat until the white chocolate chips are melted. Stir continuously during the melting process.
- Take off the heat and add the Molasses and stir until combined.
- Add the spices and stir until thoroughly combined.
- Line an 8×8″ baking pan with parchment paper.
- Pour the fudge mixture into the pan.
- Working quickly, spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth out the fudge.
- Cover with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)
- Remove the fudge from the refrigerator and cut it into individual pieces. Store it in the refrigerator in an air-tight container. It should last at least 2-3 weeks in the refrigerator. We think Fudge tastes best served at room temperature so we take it out of the refrigerator about an hour before we serve it.
Notes
Store the fudge in the refrigerator in an air-tight container and it should last at least 2-3 weeks. We think Fudge tastes best served at room temperature so we take it out of the refrigerator about an hour before we serve it.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
