Gingerbread Fudge!

Posted by Jill Bosich on

It’s the season for sharing sweet things like homemade treats. It’s so fun to surprise others with something you’ve whipped up in your own kitchen to wish them a wonderful holiday season. But with this, forget that and keep the pan all to yourself! After all the tree trimming, trust me you’ll need a shot of energy and this Gingerbread Fudge is the ticket. You share one piece and it’s gonna get wiped out! You’re warned! Xo


  • 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


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.

Credit: Spend with Pennies

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