Dessert

Easy Gingerbread Fudge Recipe

ByElena Hart December 3, 2025December 3, 2025

Introduction

This easy gingerbread fudge is a delightful treat that blends warm spices with rich white chocolate. Perfect for the holiday season or any cozy moment, it offers a smooth, creamy texture with a festive twist.

The image shows three light brown fudge squares placed in a white bowl. The fudge has a smooth but slightly grainy texture with some visible cracks and lines on the top layer. The squares are thick and stacked close together, with the front piece clearly in focus, showing its soft and dense consistency. The background is a soft pink color, which contrasts softly with the bowl and fudge. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 grams (1/4 cup) unsalted butter
240 ml (1 cup) sweetened condensed milk

60 ml (1/4 cup) molasses
135 grams (3/4 cup) brown sugar

300 grams (2 cups) good quality white chocolate
1 teaspoon ground ginger

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Pinch of salt

Instructions

Step 1: Grease an 8-inch square pan and line it with baking or parchment paper.
Step 2: In a medium saucepan, combine the butter, sweetened condensed milk, molasses, and brown sugar. Place over low heat and stir until the ingredients are well combined.

Step 3: Increase the heat to medium and continue stirring as the sugar dissolves completely. Keep stirring until the mixture begins to simmer and thickens noticeably. Remove from heat.
Step 4: Stir in the white chocolate, ground ginger, cinnamon, nutmeg, cloves, and a pinch of salt. Return the pan to low heat and stir until the chocolate melts and the mixture is smooth and well combined.
Step 5: Pour the fudge mixture into the prepared pan, smooth the top, and refrigerate for at least 4 hours or overnight until set.

Step 6: Once firm, gently lift the fudge from the pan using the paper lining and cut into small squares. Keep stored in the fridge.

Tips & Variations

Use high-quality white chocolate for the best flavor and smoother texture.
Adjust spices to taste—add more ginger for extra warmth or reduce cloves for a milder spice profile.

For a festive touch, sprinkle crushed candy canes or chopped nuts on top before chilling.

Storage

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. To serve, let it sit at room temperature for a few minutes to soften slightly. Avoid freezing as it can affect the texture.

How to Serve

The image shows a square dark baking pan lined with white parchment paper, filled with a smooth, light brown batter that is evenly spread out in one layer. The surface of the batter has a soft, slightly glossy texture with a few gentle swirls visible on top. The pan sits on a white marbled surface with a soft pink background blurred behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark or milk chocolate instead of white chocolate?

Yes, you can substitute with dark or milk chocolate, but the flavor will differ. Dark chocolate will add a richer, less sweet taste, while milk chocolate offers a creamier sweetness.

What if I don’t have molasses?

If molasses isn’t available, you can substitute with dark corn syrup or a mix of honey and brown sugar, though the flavor will be slightly different from traditional gingerbread fudge.