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Gingerbread Fudge

Gingerbread Fudge – Deliciously creamy gingerbread fudge that is made in the microwave, loaded with flavour, and finished off with a white chocolate topping!

Gingerbread Fudge

Gingerbread Fudge

One of my all-time favourite flavours to enjoy around Christmas time is gingerbread.

It’s such a warm, comforting flavour that goes with pretty much any dessert. Cake, cookies, candies, etc. They’re all gonna taste divine.

Today, I bring you my Gingerbread Fudge recipe. This fudge is super creamy, bursting with them warm flavours, topped with white chocolate, and is made in the microwave.

So quick, easy, and delicious!

Looking for more fudge recipes? Check out my Nutella Fudge, Peanut Butter Fudge, and my Mint Chocolate Oreo Fudge.

Gingerbread Fudge

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this fudge. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • White chocolate: 24oz total. High quality white chocolate that you enjoy eating on its own.
  • Molasses/black treacle: Do not use blackstrap.
  • Vanilla extract
  • Ground ginger, cinnamon, nutmeg, and cloves
  • Sweetened condensed milk

How to make Gingerbread Fudge

To make this fudge, simply place 18oz of white chocolate into a large microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.

Mix in the molasses, vanilla, and spices. The mixture will become very thick at this point. Stir in the condensed milk until combined.

Spread the mixture into an 8×8-inch square baking pan lined with foil or parchment paper, and smooth out the top.

Refrigerate for 2 – 4 hours or overnight until completely set.

Melt the remaining white chocolate in the microwave. Pour over the fudge, and spread out evenly. Allow the chocolate to set at room temperature or in the fridge before cutting into pieces.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Gingerbread Fudge
Gingerbread Fudge

This Gingerbread Fudge is:

  • super quick and easy to throw together
  • wonderfully thick and creamy
  • simply made in the microwave
  • loaded with comforting flavours
  • topped with creamy white chocolate

What molasses can I use in this fudge? I would recommend using light or true molasses, which is much sweeter, and lighter in flavour than blackstrap molasses.

Blackstrap is too strong and bitter, and will overpower the other delicious flavours in this fudge recipe. If you’re in the UK, black treacle works just fine, too!

How long will this gingerbread fudge last? This fudge can be stored in an airtight container at room temperature for 1 week, or in the fridge for 2 – 3 weeks.

Can I freeze this fudge? Yes, this fudge freezes well for up to 2 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Gingerbread Fudge
Gingerbread Fudge
Gingerbread Fudge

Try these Gingerbread recipes next!

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Gingerbread Fudge

Gingerbread Fudge

Yield: 64 pieces
Prep Time: 20 minutes
Total Time: 20 minutes

Deliciously creamy gingerbread fudge that is made in the microwave, loaded with flavour, and finished off with a white chocolate topping!

Ingredients

For the Fudge

  • 18 oz (525g) white chocolate, coarsely chopped
  • 1/4 cup (80g) molasses/black treacle (not blackstrap)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 can (14oz/397g) sweetened condensed milk

For the Topping

  • 6 oz (175g) white chocolate, coarsely chopped

Instructions

For the Fudge

  1. Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
  2. Place the chocolate into a large microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
  3. Mix in the molasses, vanilla, and spices. The mixture will become very thick. Stir in the condensed milk.
  4. Spread the mixture into the prepared pan, and smooth out the top. Refrigerate for 2 - 4 hours or overnight until completely set.

For the Topping

  1. Place the chocolate into a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
  2. Pour over the fudge, and spread out evenly. Allow the chocolate to set at room temperature or in the fridge before cutting into pieces.

Notes

Fudge can be stored in an airtight container at room temperature for 1 week, or in the fridge for 2 - 3 weeks. It also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 64 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 60Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 10mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 1g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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