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Gingerbread Fudge

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This easy and delicious gingerbread fudge recipe is perfect for the holidays. It tastes like holiday cheer and is awesome for gifting!

You know we’re all about the fudge recipes around here! This is no exception. My awesome gingerbread fudge is simple to make and the end result is perfectly spiced and sweet!

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Pin showing the finished gingerbread fudge recipe ready to eat with title across the middle.

Gingerbread seems to be one of those things that you either love or hate. In this case I hope you love it like I do, but if you don’t, you might still like this recipe. It’s not overly ginger flavored so you might enjoy the spices since they’re balanced out really well by all that sweetness!

If you want some holiday fudge but don’t think you’ll love gingerbread fudge you can always go with Christmas Fudge Recipe, Peppermint Fudge Recipe, Candy Cane Fudge, or Rocky Road Fudge! These No Bake Christmas Cookies are also super simple and require no real prep work!

Here’s what you’ll need to make gingerbread fudge at home:

Along with some simple kitchen supplies which I’ll link for you here you’ll need white chocolate chips, sweetened condensed milk, nutmeg, cinnamon, ginger, and sprinkles of your choosing!

You will also need some supplies like a good fudge pan and some parchment paper! I like these:

I also use a mixing bowl and spatula to keep everything smooth and easy! These are my favorites:

Finally you’ll need a cutting board and some sharp knives. If your fudge does right into the pan and there’s no parchment it can be tricky to get nice square pieces!

Featured image showing some of the gingerbread fudge stacked up on a plate ready to serve.

How to make gingerbread fudge:

In a large, microwave safe bowl, combine the white chocolate chips and the sweetened condensed milk. Cook for a few minutes until the white chocolate chips have melted. Be sure and stir at least every 30 seconds to prevent burning.

Remove the bowl from the microwave and add the spices.

Line an 8×8 baking dish with parchment paper and pour fudge into the pan, smoothing over the top. Add some red and green sprinkles to the top of the fudge.

Place the pan in the fridge for at least 1-2 hours before cutting into squares and serving. The fudge should be firm before cutting.

A top down shot showing some of the finished gingerbread fudge ready to eat.

Looking for more awesome fudge recipes?

I have rounded up all of my awesome no cook, simple to make fudge recipes right here. You can also try out some of my favorites.

My family goes crazy for Easy Pumpkin Fudge, Sweet & Salty M&M Fudge, Christmas Fudge Recipe, Rocky Road Fudge, Strawberry Cheesecake Fudge, Cookie Dough Fudge, and Butterfinger Fudge!

A close up of the finished fudge recipe ready to eat.

My favorite is Lemon Fudge and I also really like the classic Chocolate Peanut Butter Fudge | 2 Layer Fudge Recipe!

Printable Gingerbread Fudge Recipe:

Yield: 16 Servings

Gingerbread Fudge

Featured image showing some of the gingerbread fudge stacked up on a plate ready to serve.

This easy and delicious gingerbread fudge recipe is perfect for the holidays. It tastes like holiday cheer and is awesome for gifting!

Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 12 ounces White Chocolate Chips
  • 1 cup Sweetened Condensed Milk
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger
  • Red & Green Sprinkles

Instructions

  1. In a large, microwave safe bowl, combine the white chocolate chips and the sweetened condensed milk. Cook for a few minutes until the white chocolate chips have melted. Be sure and stir at least every 30 seconds to prevent burning.
  2. Remove the bowl from the microwave and add the spices.
  3. Line an 8x8 baking dish with parchment paper and pour fudge into the pan, smoothing over the top. Add some red and green sprinkles to the top of the fudge.
  4. Place the pan in the fridge for at least 1-2 hours before cutting into squares and serving. The fudge should be firm before cutting.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 44mgCarbohydrates: 23gFiber: 0gSugar: 23gProtein: 3g

I am not a medical expert. These calculations are provided as a courtesy.

A plate full of the finished recipe ready to be served.

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