Indulge in the rich, velvety delight of Gingerbread Spice Fudge, a treat that combines the warmth of holiday spices with creamy, melt-in-your-mouth texture. In just 10 minutes, you can whip up this decadent dessert, perfect for satisfying sweet cravings or gifting to loved ones.
Each bite offers a harmonious blend of ginger, cinnamon, and molasses, creating a flavor that’s both nostalgic and irresistible. With its smooth, buttery base and a hint of festive spice, this fudge is a crowd-pleaser that’s as easy to make as it is delicious.
This recipe yields 32 pieces, making it ideal for sharing or enjoying throughout the season. Packed with cozy flavors and a luscious texture, it’s a guilt-free indulgence at just 119 calories per piece. The fudge’s rich aroma and satisfying sweetness make it a standout treat for any occasion. Whether you’re hosting a holiday gathering or simply treating yourself, this Gingerbread Spice Fudge is sure to bring joy and comfort with every bite.
What You’ll Need for Gingerbread Spice Fudge
- 3 cups premium white chocolate chips (high-quality for best results)
- 1 (14 oz) can sweetened condensed milk
- ¼ cup molasses (unsulphured for a richer flavor)
- 1 Tablespoon butter (unsalted preferred)
- 1 teaspoon vanilla extract (pure for best flavor)
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon nutmeg (freshly grated if possible)
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- 1 cup white chocolate melting wafers (optional, for decoration)
How to Make Gingerbread Spice Fudge
- Prepare the pan: Line an 8×8-inch pan with aluminum foil and lightly grease or butter the foil. Set aside.
- Melt the base: In a medium-sized saucepan over medium heat, combine the white chocolate chips, sweetened condensed milk, molasses, and butter. Stir frequently until the butter and chocolate chips are completely melted and the mixture is smooth.
- Add flavor: Stir in the vanilla extract, ground ginger, cinnamon, nutmeg, allspice, and ground cloves until well combined.
- Pour and cool: Carefully pour the mixture into the prepared pan (use a heatproof surface or oven mitt as the pan will become hot). Allow the fudge to cool completely at room temperature (several hours) or refrigerate for 1-2 hours to speed up the process.
- Decorate (optional): Once the fudge has set, melt the white chocolate melting wafers according to package instructions. Pour the melted chocolate into a small ziploc bag, snip off a corner, and drizzle over the fudge as desired.
- Set and serve: Let the chocolate decoration harden (a few minutes) before cutting the fudge into squares. Store uneaten fudge in an airtight container at room temperature.
Spice It Up: Variations to Try
Want to add a twist to your Gingerbread Spice Fudge? Experiment with dark chocolate chips instead of white for a richer flavor. You can also stir in a handful of chopped nuts like pecans or walnuts for added crunch. For a festive touch, sprinkle crushed peppermint candies on top before the fudge sets.
Serve with Style: Presentation Ideas
Make your fudge the star of the dessert table by cutting it into small squares and arranging them on a decorative platter. Pair it with spiced chai tea or hot cocoa for a cozy holiday treat. For a touch of elegance, drizzle caramel sauce or dark chocolate ganache over the top before serving.
Time-Saving Tips for Busy Bakers
Short on time? Use pre-cut parchment paper instead of aluminum foil to line your pan. If you’re in a hurry, pop the fudge into the freezer for 30-45 minutes to speed up the setting process. For easy cleanup, pre-measure all your ingredients before starting the recipe.
Storage Hacks for Freshness
Keep your fudge fresh by storing it in an airtight container at room temperature for up to a week. If you need it to last longer, wrap individual pieces in wax paper and store them in the freezer for up to 2 months. Thaw at room temperature before serving for the best texture.
Common Questions Answered
Wondering if you can use maple syrup instead of molasses?
It’s possible, but the flavor will be milder and less gingerbread-like.
Can you skip the spices?
Sure, but they’re what give this fudge its signature holiday warmth. If you’re out of butter, a tablespoon of coconut oil makes a great substitute.
Gingerbread Spice Fudge
Ingredients
- 3 cups premium white chocolate chips
- 1 14 oz can sweetened condensed milk
- 1/4 cup molasses
- 1 Tablespoon butter
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1 cup white chocolate melting wafers optional
Instructions
- Line an 8×8 pan with aluminum foil and lightly grease or butter the foil. Set aside.
- Combine white chocolate chips, condensed milk, molasses, and butter in a medium-sized saucepan over medium heat.
- Stir frequently until butter and chocolate chips are completely melted and ingredients are completely combined.
- Add vanilla extract and all spices, stir well.
- Pour mixture into prepared 8×8 pan (make sure the pan is on a heatproof surface or oven mitt as the bottom of the pan will become quite hot).
- Allow fudge to cool completely before cutting/decorating (this will take several hours at room temperature, or you can speed up the process and refrigerate 1-2 hours).
- Once the fudge has set, cut and prepare white chocolate melting wafers according to package instructions.
- Pour melted chocolate into a small ziploc bag, snip off a small piece of the corner, and decorate as desired.
- Let chocolate harden (only a few minutes) before enjoying.
- Uneaten fudge can be stored at room temperature in an airtight container.