gingerbread fudge

Gingerbread Fudge

If you’re looking for an easy-to-make festive fudge, you’ve come to the right place! My gingerbread fudge delivers all the gorgeous warming spices of gingerbread in a smooth creamy delicious fudge. Perfection!

gingerbread fudge

Now, I can already hear you saying, “But Andrea, fudge takes A-G-E-S to make!” Well, you’re not wrong!

But this isn’t a traditional fudge recipe where you need to stand at a stove, stirring your fudge mixture for hours. My gingerbread fudge is super quick and entirely delectable, and comes together in minutes!

gingerbread fudge

Seriously, the hardest part of making this fudge is waiting for it to set! 😬

This fudge is quite a soft fudge too. It is creamy and not at all gritty as some fudges can be once set. It melts in your mouth, and the addition of the gingerbread biscuits give a lovely crunch too.

What’s lovely about this, is it makes for wonderful edible gifts too, if that’s your thing. I will often make this along with a few other flavours of fudge, then do a mix and match bag to give as gifts.

I actually like to pair this with some rum and raisin and Biscoff fudge, but even my Oreo fudge would go beautifully with this as a gift! Just pop in some wax paper and in a pretty bag, and you’re set!

gingerbread fudge

A little top tip: to cut the fudge cleanly, first heat your knife in boiling water. Wipe it clean, then used to cut your slices. Make sure you clean your knife in between slices, heating it again as needed.

gingerbread fudge

And as for decorating it, you can do what I did with some adorable little sprinkles. I used Wilton sprinkles, but you can use any you fancy, leave plain or drizzle over some white chocolate!

Happy fudge making, friends! 🙂

Gingerbread Fudge

5 from 1 vote
Recipe by Andrea Jones Course: DessertCuisine: AmericanDifficulty: Easy
Servings

20-24

servings
Prep time

10

minutes
Chilling time

6

hours 
Total time

6

hours 

10

minutes

Delicious festive flavours in a smooth creamy fudge!

Ingredients

  • 450 g (2½ cups) white chocolate

  • 397 can (14oz can) sweetened condensed milk

  • 85 g (¼ cup) treacle (molasses)

  • 1 tsp vanilla extract

  • 2 tsp ginger

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp allspice (the spice mix, not the berry)

  • 150 g (1½ cups) gingerbread biscuits, broken into chunks

  • Festive sprinkles (optional)

Directions

  • Prepare a square 8″ by lining it with baking paper. Set aside.
  • Put the white chocolate, condensed milk and treacle in a large bowl and microwave in short bursts, stirring in between, until completely melted and combined.
  • Add in vanilla and spices and stir well to mix in thoroughly. Tip in the broken gingerbread biscuits and fold into your mixture carefully to combine completely.
  • Tip your fudge mixture into your prepared tin. Spread out evenly, pushing into the corners, and level the top. Pop in the fridge for a few hours to set. Once set, cut into squares and decorate with festive sprinkles, if you wish.

Recipe Video

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