Gingerbread Fudge

This Gingerbread fudge tastes just like gingerbread cookie dough!

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My post today was going to be all about Thanksgiving and Black Friday. But, some things don’t always happen as planned. Holidays don’t always go like you think they will.

I try to be all bubbles and happy smiles here on Crazy for Crust. And, 99% of the time I am. We all have bad days, and when we turn to the internet for entertainment, we want happy.

Instead of writing all about how I’d hoped to be mowing down other women in my quest for a Lego Friends house that costs more than it should, I’m going to dedicate this post to my Father-in-Law, Mark, who passed away last Tuesday.

Mark loved sweets. His favorite thing at the holidays were sugar cookies. Every Christmas I make a double batch of cut-out sugar cookies, because I have to give him his own tin, or he’d eat all of the ones of the platter on the dessert table.

A few years ago I started getting creative for him at his birthday. Sugar cookie bars, sugar cookie bark, Sugar Cookies with Sprinkles. Whenever we’d go up to see him and my mother-in-law I always brought dessert. Always.

He would have loved this fudge. It’s like gingerbread cookie dough. But in fudge.

After I made the Pecan Pie Fudge last week, I started thinking. What else could be substituted for sweetened condensed milk in the easy fudge recipe? (You know, chocolate chips + sweetened condensed milk = fudge.)

Well, guess what? Molasses can. Molasses and brown sugar and evaporated milk and spices and white chocolate chips.

Melt it all together…and it becomes fudge. That tastes like gingerbread cookie dough.

You can cut it into squares. Or be cute…and cut it into gingerbread men.

This fudge kind of blew me away. Like, it’s gingerbread fudge. It’s fudge…that tastes like gingerbread. *Mind blown*

Note that it’s a little softer than regular fudge, so you need to keep it chilled until ready to serve. But I actually prefer it this way. Regular easy fudge can sometimes get too hard. This has a distinctive chilled cookie dough flavor and texture.

Here’s a gift idea: buy some cookie cutters and cover the bottoms with foil, creating a sort of pan. Pour the hot fudge into the cookie cutters and let it chill, then wrap them up as gifts. You could give gingerbread fudge that look like gingerbread men in gingerbread men cookie cutters!

And since I’m totally obsessed with gingerbread at the moment, this is my favorite fudge ever.

It would have been Mark approved, for sure. And it will be approved by the sweets lover in your family, I promise!

Gingerbread Fudge

4.59 from 17 votes

Gingerbread spiced white chocolate fudge - this is an easy cooked fudge recipe with tons of holiday flavor. It sets up perfectly!

Recipe Video

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Setting Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Yield 36 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 3 ½ cups (595g) white chocolate chips
• ▢ ½ cup (100g) packed brown sugar
• ▢ 1/2 cup (118ml) molasses
• ▢ ⅓ cup (79ml) evaporated milk
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon ground ginger
• ▢ ½ teaspoon allspice
• ▢ ½ teaspoon ground nutmeg
• ▢ ½ teaspoon ground cloves
• ▢ 1 teaspoon vanilla extract
• ▢ Sprinkles if desired

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Instructions

• Line a 9x9” pan with foil and spray with cooking spray.
• Place white chocolate chips, brown sugar, molasses, evaporated milk, and all spices in a medium saucepan. Stir to combine, then place over medium-low heat. Stir almost continuously until melted and smooth. Remove from heat and stir in vanilla extract.
• Pour into prepared pan. Top with sprinkles, if desired. Chill fudge at least 1 hour to set.
• Cut into squares or use cookie cutters to cut shapes.
• Gift suggestion: Buy cookie cutters in desired shapes. Line the bottoms with two laters of foil so the bottom is sealed, almost like a cookie-cutter shaped pan. Pour fudge into cookie cutters and decorate with sprinkles. Let set, then wrap in cellophane and give as gifts!
• Store in the refrigerator for up to 2 weeks or freeze for up to one month.

Recipe Nutrition

Serving: 1serving | Calories: 122kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 132mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 0.3mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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We love you Maka, and we’ll miss you.

Thanks for reading! And go give your loved ones a hug. <3

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