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!
I originally shared this Easy Gingerbread Fudge over on Spend with Pennies.
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!
Enjoy, and don’t forget to enter in the Amazon giveaway on my last post (courtesy of Holly from Spend with Pennies)!
I also have a question for you — do you prefer to decorate your tree with white lights or multi-colored ones?
Gingerbread Spiced Fudge
Ingredients
- 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
Instructions
- 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.
Nutrition
Other Fudge Recipes to Try
Amanda says
I always have to have my big, bold multicolor lights that look like their from the 50s. I can’t help it. 😉 Yay for no candy thermometer. Gingerbread is my favorite flavor of the season, so I’d love this!
Joanne says
I love gingerbread and hope to make this fudge. We have a small tree with white lights, but I like the multicolor lights on trees, too.
yaron says
I just love a spicy fudge, i’ll try it out very soon, thanks!
Stina says
Well that was a complete FAIL!! I made this fudge for a Christmas party, took it out the fridge to cut and get ready and the whole thing is soft and not set like fudge is meant to be! I followed every step of your recipe and now I have wasted my time and money on something I can’t even get out of the pan it’s so soft. And now it is too late to make anything else. Thank you but I won’t be making it again. Not happy!
Sam says
I’m so bummed to hear this! Is there any chance that you used evaporated milk instead of condensed milk?? I’ve made this so many times and just made it again last weekend without a problem, so I’m not sure what might’ve gone wrong!
Supermonbon says
Same issue here. Kinda set but still soft and sticky on the bottom after overnight in the fridge.
I think your recipe is missing specific directions of what point to heat the fudge up to. The internet tells me it needs to be at 261 degrees or “soft ball stage” in order for the sugars to properly crystallize and set the fudge. There’s no way it got that hot by just heating to melting.
Would you mind measuring the temp of yours next time you make it? I’m curious what temp you achieve when it sets properly.
Sam says
So the point of making it with condensed milk is so that it doesn’t need a candy thermometer, while it’s important with other recipes like old fashioned recipes that use sugar or evaporated milk (or this one), just melting it is all that I do for this recipe.
I’ve had a few people have this problem, but I’ve tried it a lot of times and I can’t replicate the issue, my only guess could be that evaporated milk was used instead of condensed milk, is that possible? I’m sorry, otherwise I don’ t know why it’s happening.
sugardad says
I’ve had the same issue with it not setting. I was worried with such a high liquid to solid ratio that this would be the case. 3 cups white chocolate to 1-3/4 cups condensed milk and 1/4 cup molasses. Far too wet. I even added a half cup of flour and it still set like pudding. Will not bother with this one again.