Candy & Snacks/ Christmas/ No-Bake Recipes

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

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!

Gingerbread Fudge

How to make Gingerbread Fudge

Ingredients you’ll need:

  • 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

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.

Scroll down for the FULL printable recipe. 🙂

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!

Enjoy! 🙂

5 from 3 votes
Gingerbread Fudge
Prep Time: 20 mins
Total Time: 20 mins
Yields: 64 pieces
Calories: 83 kcal
Deliciously creamy gingerbread fudge that is made in the microwave, loaded with flavour, and finished off with a white chocolate topping!
Print
Ingredients
For the Fudge
  • 18 oz white chocolate 525g, coarsely chopped
  • 1/4 cup molasses/black treacle (not blackstrap) 80g
  • 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 sweetened condensed milk 14oz/397g
For the Topping
  • 6 oz white chocolate 175g, 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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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5 Comments

  • Reply
    Tayler Ross
    6th December 2018 at 11:04 pm

    I am obsessed with everything gingerbread lately! This looks so yummy!

  • Reply
    April
    6th December 2018 at 11:49 pm

    OMG this fudge is AMAZING! My new favorite! I especially love how easy it is to make with the microwave. I will definitely be making more and SOON.

  • Reply
    Wilhelmina Wessel
    7th December 2018 at 1:19 am

    I am loving this fudge flavor!!!

  • Reply
    Shannon @ Love At First Bento
    12th December 2018 at 4:01 am

    OMG you can make this fudge in the microwave? That is beyond awesome! I actually tried a (different) gingerbrea fudge recipe last year for Xmas, but I found it wasn’t as good as I was hoping it’d be… I am definitely going to give yours a try! I’m sure it’ll be much better 😉

    • Reply
      Marsha
      12th December 2018 at 9:15 am

      Thanks, Shannon! I hope you enjoy it! 🙂

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