Gingerbread Fudge Recipe

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Florence Marshall Modified: March 22, 2022
Gingerbread Fudge Recipe

How To Make Gingerbread Fudge

Feel the sweetness of holidays with this gingerbread fudge spiced with cinnamon, nutmeg, and cloves, topped and decorated with melted white chocolate.

Preparation: 10 minutes
Cooking: 10 minutes
Chill Time: 2 hours
Total: 2 hours 20 minutes



  • 3cupspremium white chocolate chips
  • 14ozsweetened condensed milk
  • ¼cupmolasses
  • 1tbspbutter
  • 1tspvanilla extract
  • tspground ginger
  • 1tspground cinnamon
  • ¾tspnutmeg
  • ½tspallspice
  • ½tspground cloves
  • 1cupwhite chocolate melting wafers,optional


  1. Line an 8×8-inch pan with aluminum foil and lightly grease or butter the foil. Set aside.

  2. Combine white chocolate chips, condensed milk, molasses, and butter in a medium-sized saucepan over medium heat.

  3. Stir frequently until butter and chocolate chips are completely melted and ingredients are completely combined. Add vanilla extract and all spices, then stir well.

  4. Pour mixture into the prepared 8×8-inch pan, making sure that the pan is on a heatproof surface.

  5. Allow fudge to cool completely before cutting/decorating. Cooling will take several hours at room temperature. Alternatively, speed up the process by refrigerating the fudge for 1 to 2 hours.

  6. Once the fudge has set, cut and prepare white chocolate melting wafers according to package instructions.

  7. Pour melted chocolate into a small Ziploc bag, snip off a small piece of the corner, and decorate as desired.

  8. Let chocolate harden for a few minutes before enjoying.

  9. Uneaten fudge can be stored at room temperature in an airtight container.


  • Calories: 145.22kcal
  • Fat: 6.89g
  • Saturated Fat: 4.10g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 2.02g
  • Polyunsaturated Fat: 0.26g
  • Carbohydrates: 19.48g
  • Fiber: 0.15g
  • Sugar: 18.14g
  • Protein: 2.01g
  • Cholesterol: 8.52mg
  • Sodium: 36.06mg
  • Calcium: 74.26mg
  • Potassium: 134.40mg
  • Iron: 0.25mg
  • Vitamin A: 13.67µg
  • Vitamin C: 0.42mg
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