Get cozy with the warm, inviting flavors of gingerbread transformed into a luscious, creamy treat. This gingerbread fudge embodies all the festive spices you love—cinnamon, ginger, and cloves—wrapped in a smooth white chocolate base that melts effortlessly on your tongue. It’s a perfect holiday indulgence that feels like biting into Christmas itself.
Whether you’re gifting it or enjoying a quiet night in, this rich fudge offers a comforting balance of sweet and spice. Less crunchy than traditional gingerbread cookies but just as memorable, it’s an easy-to-make delight everyone will adore.
- Decadently creamy fudge with classic gingerbread spices brings festive cheer in every bite.
- Simple stovetop method requires minimal ingredients and no baking skills.
- Perfectly portioned to share or savor throughout the holiday season.
Ingredients
- White Chocolate Chips: Use 2 cups of creamy white chocolate chips for a smooth, sweet base that melts easily when heated.
- Sweetened Condensed Milk (14 oz can): Adds rich, velvety sweetness and moisture to bind the fudge together perfectly.
- Ground Ginger (1 tsp): Offers a spicy, warming heat that defines the gingerbread flavor in this fudge.
- Ground Cinnamon (1 tsp): Brings warmth and a slightly sweet depth to balance the sharp ginger.
- Ground Cloves (1/4 tsp): A little goes a long way; it adds a fragrant, slightly peppery kick.
- Vanilla Extract (1/2 tsp): Enhances overall flavor complexity and adds subtle sweetness with floral notes.
Instructions
- Gently Melt Chocolate and Condensed Milk
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In a small saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously to melt and blend ingredients smoothly without burning, creating the creamy fudge base.
- Incorporate Warm Spices and Vanilla
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Once melted, stir in ground ginger, cinnamon, cloves, and vanilla extract. Mixing thoroughly ensures the spices are evenly distributed for consistent, festive flavor throughout the fudge.
- Pour and Chill the Fudge
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Line an 8×8-inch baking pan with parchment paper, then pour the fudge mixture in. Spread evenly and refrigerate for at least 2 hours until firm enough to slice cleanly.
- Slice and Garnish
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Carefully remove the set fudge from the pan, slice into 12 squares, and sprinkle with a little cinnamon on top for that extra holiday touch before serving.
- Melt ingredients slowly over low heat to prevent scorching the white chocolate.
- Use parchment paper to easily lift fudge from the pan without sticking or breaking.
- Make sure to chill long enough so fudge sets firm for clean slices.
Storage Tips
Store the gingerbread fudge in an airtight container in the refrigerator for up to two weeks. For longer storage, wrap pieces individually and freeze for up to three months.
Serving Suggestions
Serve this rich fudge alongside a cup of hot cocoa or spiced tea for a cozy treat. It also makes a beautiful homemade gift wrapped in festive paper.
- Use good-quality white chocolate chips for a creamier texture and better flavor.
- Adjust the amount of spices slightly to suit your taste preferences.
- If you prefer firmer fudge, add a tablespoon of unsalted butter while melting.
FAQs
- Can I use milk or dark chocolate instead of white chocolate?
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While possible, this fudge is designed for white chocolate to complement gingerbread spices. Milk or dark chocolate will alter the flavor and texture.
- How long does this fudge last?
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If stored properly in an airtight container in the fridge, it stays fresh for up to two weeks.
- Can I add nuts or dried fruit?
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Yes, chopped nuts or dried cranberries can be folded in after removing from heat for added texture and flavor.
- Is it necessary to use sweetened condensed milk?
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Yes, it provides the creamy sweetness and binding property crucial for the fudge’s texture.
- Can I make this fudge ahead of time?
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Absolutely! The fudge can be made a week in advance and kept refrigerated, making it perfect for busy holiday schedules.
Gingerbread Fudge
Equipment
- 1 saucepan for melting ingredients
- 1 8×8-inch pan lined for setting fudge
Ingredients
- 2 cups white chocolate chips
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
Instructions
- In a saucepan, melt white chocolate chips with sweetened condensed milk over low heat, stirring constantly.
- Add ground ginger, cinnamon, cloves, and vanilla extract; stir until evenly combined.
- Pour the mixture into a lined 8x8-inch pan, smoothing the top.
- Chill in the refrigerator for 2 hours or until firm.
- Slice into pieces and serve, optionally sprinkle cinnamon on top.
Notes
- Use parchment paper to easily lift the fudge from the pan.
- Add chopped nuts for extra crunch if desired.
- Store in an airtight container refrigerated for up to 1 week.
