Made with condensed milk and only a handful of ingredients, a cozy selection of gingerbread-inspired spices, and no candy thermometer required, this gingerbread spiced fudge is an easy holiday treat that doubles as a sweet edible gift!
We brought home our Christmas tree last weekend.
Zach seems to have a penchant for particularly plump, squat specimen, and for the second year in a row my dad christened our tree a “Danny Devito tree”.
We disagreed on how it should be decorated — Zach wanted multi-colored lights and …ostentatious… ornaments, I prefer white lights and minimal decoration. This seems to be a little contrary to our normal personality preferences, but we make it work — I got white lights last year so our tree is glittering rainbow this year.
Despite its rather rotund girth and extra-showy sparkle, I love having that tree up in our house. Even though I’ve been posting peppermint desserts since before Thanksgiving, having the tree up and decorated means it’s officially Christmastime in the Merritt household.
I’ve been full of Christmas spirit ever since — I’m not sure if there’s anything quite as cheerfully cozy as baking with the glow of the Christmas lights (even if they are multi-colored) radiating from the family room and the latest rendition of Baby it’s Cold Outside playing from my Mac.
And all that Christmas spirit warranted a batch of Gingerbread fudge.
As I mentioned above, I originally shared this recipe over on Spend with Pennies, and it took me a few tries to perfect the recipe before I shared it.
My sister had been extremely disappointed by a batch she bought at an amusement park that was overwhelmingly spiced and unenjoyable, so as I developed the recipe I was trying to keep the spices sparse, which resulted in a few fairly bland batches of fudge.
As I got a little bolder with the spices, the taste drastically improved until I found the perfect balance of molasses, ginger, and other spices for a melt-in-your-mouth, perfectly spiced (but not overbearingly so) gingerbread spiced fudge that can be made with only a handful of ingredients.
Best part? No candy thermometer required.
Since this gingerbread spiced fudge is made with condensed milk and white chocolate, everything is simply melted together on the stove-top, poured into a pan and allowed to set. Drizzle with white chocolate for decoration if you’d like, and you’re good to go!
I also have a question for you — do you prefer to decorate your tree with white lights or multi-colored ones?
Gingerbread Spiced Fudge
- 3 cups premium white chocolate chips
- 1 14- oz can sweetened condensed milk
- ¼ cup molasses
- 1 Tablespoon butter
- 1 teaspoon vanilla extract
- 1½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- 1 cup white chocolate melting wafers optional
- Line an 8x8 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 8x8 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.
Other Fudge Recipes to Try