Creamy and spiced Gingerbread Fudge made with white chocolate, molasses, and holiday spices. An easy, festive treat perfect for gifting or snacking!

Let me set the scene. It’s a cold December evening, the kind where the air feels sharp and the twinkling lights in the window are the only warmth. My kids were sprawled on the couch, tangled up in blankets, and I had this urge to make something cozy and festive. You know that feeling, right? When you want to channel all the holiday magic into a single dessert?

That’s how this Gingerbread Fudge came to life. I was craving something with the rich, spiced flavors of gingerbread but didn’t have the energy for rolling out cookie dough or cleaning up flour explosions (been there too many times). Enter fudge—a one-pot wonder that delivers big on flavor with minimal effort.

The first batch wasn’t perfect—too much molasses, not enough chocolate. But by the second try? Magic. The house smelled like Christmas in the best way, and the taste? Wow. Creamy, spiced, and so satisfying. My youngest declared it “better than cookies,” and honestly, I couldn’t argue. Now, this recipe has become our go-to for holiday parties, teacher gifts, and those late-night “just one more piece” moments.

Why You’ll Love This Gingerbread Fudge Recipe?

All the Holiday Flavors in One Bite: With cinnamon, ginger, nutmeg, and molasses, this fudge is basically gingerbread in creamy form.
Easy to Make: No candy thermometer, no stress. Just melt, mix, pour, and chill.
Perfect for Gifting: Pack it in a cute tin or wrap it in cellophane—instant holiday cheer.
Customizable: Add sprinkles, nuts, or use cookie cutters to create fun shapes.

Ingredient Notes:

Here’s the scoop on what makes this Gingerbread Fudge so irresistible:

White Chocolate Chips: The creamy base of the fudge. Go for high-quality chips—they melt better and taste richer.
Molasses: The soul of gingerbread. It gives the fudge that deep, slightly smoky sweetness.
Brown Sugar: Adds a hint of caramel flavor and pairs perfectly with the molasses.
Evaporated Milk: Creates that smooth, velvety texture without making it too rich.
Spices (Cinnamon, Ginger, Nutmeg, Cloves, Allspice): These are the MVPs of holiday flavor. Adjust to taste if you like your spices a little bolder.
Vanilla Extract: Enhances the sweetness and brings all the flavors together.
Sprinkles: Optional, but they add that festive touch that makes people smile.

How To Make Gingerbread Fudge?

Making this fudge is easier than finding parking at the mall during the holidays. Here’s how:

Prep the Pan:
Line a 9×9-inch pan with foil and spray it with non-stick cooking spray. This step saves you from any sticky situations later.
Combine Ingredients:
In a medium saucepan, toss in the white chocolate chips, brown sugar, molasses, evaporated milk, and all the spices. Stir everything together over medium-low heat. It’ll look messy at first, but trust the process.
Melt and Mix:
Keep stirring until the white chocolate chips melt and the mixture turns smooth and glossy. The smell? Pure holiday magic. Once it’s ready, remove the pan from heat and stir in the vanilla extract.
Pour and Decorate:
Pour the warm fudge mixture into your prepared pan. Smooth it out with a spatula, then sprinkle on the festive toppings (if using).
Chill to Set:
Pop the pan into the fridge for at least an hour. This is the hardest part—waiting for it to set!
Cut and Serve:
Once the fudge is firm, lift it out of the pan using the foil. Cut it into squares or use cookie cutters to create fun holiday shapes.

Storage Options:

Refrigerator: Store the fudge in an airtight container for up to 2 weeks. The flavor gets even better after a day or two!
Freezer: Freeze the fudge for up to a month in a freezer-safe bag. Let it thaw at room temperature before serving.
Room Temperature: If your house isn’t too warm, you can keep the fudge on the counter in a sealed container for 4–5 days.

Variations and Substitutions:

Feel like experimenting? Here are some ideas:

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Add Crunch: Stir in chopped pecans or walnuts for a bit of texture.
Dark Chocolate Version: Swap the white chocolate chips for dark chocolate for a richer, less sweet flavor.
Dairy-Free Option: Use dairy-free white chocolate and substitute coconut milk for evaporated milk.
Extra Spicy: Love bold flavors? Add a touch more ginger or a pinch of cayenne for a spicy twist.

What to Serve with Gingerbread Fudge?

This fudge is a star on its own, but here’s how to take it up a notch:

Hot Cocoa: The ultimate cozy pairing.
Coffee or Espresso: The bitterness balances the sweetness perfectly.
Holiday Dessert Boards: Add this fudge to a platter with cookies, nuts, and fresh fruit for a show-stopping spread.
Ice Cream: Crumble the fudge over vanilla ice cream for a decadent sundae.

Frequently Asked Questions:

Can I make this fudge ahead of time?

Absolutely! This fudge keeps well in the fridge for up to two weeks, making it perfect for holiday prep.

What if my fudge doesn’t set?

If it’s too soft, try freezing it for a bit. Still not working? Melt it down again, cook for a few more minutes, and re-chill.

Can I double the recipe?

Of course! Use a larger pan, like a 9×13-inch, and adjust the chilling time slightly.

So, what do you think? Ready to make some Gingerbread Fudge and wow everyone at your next holiday gathering? I’d love to hear how yours turns out—or if you end up eating half the batch before it even makes it to the table (no judgment here).

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!