Easy Gingerbread Fudge

If you are looking for an easy-to-make festive fudge, your search has ended! My holiday gingerbread fudge delivers all the gorgeous warming spices of gingerbread in a smooth creamy and delicious festive fudge. Perfect for parties, edible gifting or just because!

What is fudge?

Fudge is a dense and soft confection slab, known for being smooth and creamy in texture. The texture of a good fudge is somewhere between fondant icing and firm caramel (nearer the fondant!), wonderfully smooth and just melt-in-your-mouth heavenly!

How is quick fudge different from traditional fudge?

Traditional fudge is made by heating up sugar, butter and milk together. These three together make up the basic ingredients for fudge, then all sorts of flavours can be added to it. This basic mixture is heated to soft ball stage, before being beaten and mixed whilst cooling to prevent crystals forming. Doing this results in a smooth creamy consistency for the fudge.

Quick fudge does not take anywhere near as much time or effort to make as traditional fudge, which is why it is preferred by so many. It does not require a food thermometer, nor does it need to be beaten whilst cooling. You simply melt together the core ingredients of condensed milk and chocolate, add in any extras, then tip into a prepared pan and leave to set. Job done!

Is fudge the same as Scottish tablet?

No, fudge is much softer and creamier than Scottish tablet, which typically has a brittle, grainy texture. Scottish tablet is also more of a medium-hard confection, whereas fudge is softer by comparison.

Why you will love this gingerbread fudge

• Seasonal favourite flavour. This ginger fudge is made using simple and widely available ingredients, capturing the deliciousness of gingerbread in every bite.
• Quick to make. No need to spend hours cooking and stirring the fudge mixture. Just combine the ingredients, spread the fudge in the tin and then leave it to set!
• Perfect for gifting. Simply place a few pieces of fudge in a pretty festive bag and tie up with a pretty ribbon for the most marvellous homemade edible gifts.

Gingerbread fudge ingredients

• White chocolate: forms the body of the fudge. Use your favourite white chocolate for extra deliciousness.
• Condensed milk: for sweetness, creaminess and all round yumminess! I always use the full fat version, not the lighter one when making this white chocolate gingerbread fudge.
• Treacle: adds darkness and depth to the flavour profile, along with a little bitterness to balance the sweetness.
• Spices: I use ground ginger, cinnamon, cloves and nutmeg to make this fudge gingerbread. Feel free to adjust the amount of spices to suit your preferences if desired.
• Gingerbread biscuits: broken and mixed into the fudge, this gives extra flavour and a lovely texture to the dessert too.
• Festive sprinkles: a pretty finishing touch to the individual fudge pieces. This is completely optional, of course, but makes the pieces extra special, especially if being given as part of an edible gift.

What equipment do I need to make this fudge recipe?

• Baking tin*: to make and set the fudge in.
• Parchment paper: for lining the tin. 
• Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the cookies, so I would definitely take the plunge if you have not already. 
• Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp), a set of dedicated measuring spoons is a must! These are far more accurate than everyday eating spoons, and are really easy to get hold of too.
• Fine zester*: I use a fine grater for my freshly grated nutmeg as I find the flavour is so much more vibrant for it!
• Mixing bowl*: to melt and mix the ingredients together when making this easy gingerbread fudge recipe.
• Spatula*: for mixing ingredients together and to help transfer the mixture into the tin.

How to make gingerbread fudge

My gorgeous Christmas gingerbread fudge is so simple to make. All you have to do is melt together the chocolate, condensed milk and treacle until smooth, then stir in the remaining ingredients before spreading evenly into a tin to set. Once firm, cut into squares and decorate as desired before digging in!

Step 1: Line an 8″ x 8″ tin with baking parchment, then set it aside.

Step 2: Place the white chocolate, condensed milk and treacle into a large microwave safe bowl. Melt it in short bursts, stirring in between, until completely melted and combined.

Step 3: Add in vanilla and spices and stir well to mix in thoroughly.

Step 4: Tip in the broken gingerbread biscuits. Fold into the fudge mixture carefully to combine completely.

Step 5: Spoon the fudge mixture into the prepared tin. Spread out evenly, pushing into the corners, and levelling the top. Pop the tin into the fridge for a few hours to set. Once set, cut into squares and decorate with festive sprinkles, if you wish. Enjoy!

How do I line my tin?

There are several ways to line the tin when making fudge. The simplest way is to cut two strips of parchment paper slightly smaller than the width of the tin and place them in a cross shape within the tin, so you have an overhang over all four sides. Make sure to fold along the bottom and side edges so you get nice clean lines when the fudge is pushed in.

Can I use evaporated milk instead of condensed milk in this fudge recipe?

No, unfortunately evaporated milk cannot be substituted for condensed milk when making a fudge recipe as it is a completely different ingredient. There is no swap for condensed milk in quick fudge recipes.

Do you refrigerate fudge to set?

I do pop my fudge in the fridge to help it set quicker. You can, of course, leave it to set at room temperature, but this can take longer and can also make it softer (and so a little trickier) for cutting.

Help my fudge didn’t set!

This fudge can seem quite soft, even once it has been left to set. If this is the case, I would recommend cutting it into squares (it should still hold its shape fine), then place the cut squares back in the fridge for a few hours. The exposed edges of the fudge will dry out slightly, making it feel like it holds its shape better, almost like a thin crust.

Does the fudge need to be refrigerated?

I refrigerate the fudge to help it set and make it easier to cut. Once cut, it can be stored in an airtight container at room temperature for a week or for up to three weeks if stored in the fridge.

Can you freeze gingerbread fudge?

Absolutely! You can freeze this best gingerbread fudge recipe for up to 2 months. Just wrap it up tightly in two layers of cling film and pop into an airtight container. To defrost, thaw the fudge overnight in the fridge before serving.

Is fudge gluten free?

Fudge is normally gluten free, however the gingerbread biscuits used in the fudge will contain gluten. If you wish to make this gluten free, simply substitute them for a gluten free alternative.

Gingerbread fudge FAQs

• Invest in good quality ingredients when making fudge. Since there are so few ingredients used, using a good quality chocolate and condensed milk will make a big difference.
• Allow the gingerbread fudge to chill for at least 3-4 hours in order for it to firm up making it easier to cut. I prefer to leave it overnight before I cut it into squares.
• To cut the fudge, use a sharp knife always. Place the fudge on a cutting board, then dip the knife in hot water. Wipe it dry and use it to cut the fudge into lovely clean lines. Make sure to re-dip and wipe the knife between cuts as required for really clean edges without any smears or smudges.
• Keep the fudge simple and undecorated if you wish. I like to add a little holly decoration on mine, for an added festive feel. The sprinkles I used were these ones.

Troubleshooting

If you have any questions about this gingerbread fudge recipe, please comment below and I will do my best to help. And do remember: if you enjoy this recipe for gingerbread fudge, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!

More fudge recipes for you to enjoy

Do have a look at the other fudge recipes on my blog too:

Key lime fudge: A delicious and simple fudge, which captures all the delicious flavour and texture of the class key lime pie. With a light biscuit base and a creamy zingy lime filling, this key lime fudge is one everyone will love!

Oreo fudge: This is always a hit with everyone who tries it! Creamy, melt in the mouth indulgence with beautiful crunch and texture from the biscuits, people never believe just how easy this fudge is to make!

Strawberries and cream fudge: A take on a quintessentially British favourite. Creamy and delicious, with a lovely strawberry flavour, this will be everyone’s favourite fudge!

Biscoff fudge: If you are a Biscoff fan, you will absolutely adore this fudge! A delightfully smooth and creamy fudge with crunchy Biscoff biscuits all the way through, this one is so simple to make and sure to be a hit!

Happy fudge-making, my friends! x

Recommended equipment I used *

Baking tin	Digital kitchen scales
Measuring spoons	Fine zester
Mixing bowl	Spatula