Gingerbread Fudge is a fantastic holiday treat that's super easy to make. With just four ingredients and no need to use a stove, this recipe is perfect for beginners. It's rich, delicious, and every bite feels like Christmas!
This gingerbread fudge recipe is a fun twist on the classic gingerbread flavor we all know and love, especially around the holidays. Homemade fudge is perfect for Christmas parties, as a homemade gift, or just a sweet treat to enjoy with family and friends.
This Christmas dessert recipe combines the warmth of gingerbread spices with the creaminess of fudge, creating a unique and festive dessert that's sure to be a hit!
And if you like this easy fudge recipe, be sure to check out our others like our 2 ingredients chocolate fudge, our tasty peanut butter fudge our go for both in our easy chocolate peanut butter fudge recipe.
What You'll Love About This Recipe
- Super Easy to Make: Perfect for beginners or anyone short on time.
- No Stove Required: Safe and straightforward, especially for kids.
- Festive Flavor: The gingerbread taste brings the holiday spirit right into your kitchen.
- Versatile: Great for gifts, parties, or a cozy night in.
White Chocolate Chips: Choose high-quality white chocolate chips for a smooth, creamy base. They melt better and give a richer flavor to your fudge.
Sweetened Condensed Milk: This adds the perfect amount of sweetness and helps to create the fudge's texture. Look for full-fat versions for a richer taste.
Gingerbread Cookie Mix: The star of the show! This mix infuses the fudge with that classic gingerbread flavor. Go for a mix that has a noticeable ginger scent and visible spices.
Gingerbread Themed Sprinkles: Some festive sprinkles add a fun touch to your fudge. You can find them in various shapes like trees, stars, or gingerbread men.
Gingerbread Spice Mix (optional): For an extra kick of gingerbread flavor. It usually contains ginger, cinnamon, nutmeg, and cloves.
Preparing Your Pan: Start by lining your 8x8 inch pan with parchment paper. This step is crucial as it helps you easily lift out the fudge once it’s set, without any sticking.
Heat Treating the Cookie Mix: Place your gingerbread cookie mix in a wide, microwave-safe bowl. Microwave it on high for 1 minute. This step is important for safety, as it kills any potential bacteria in the mix. After microwaving, give it a good whisk to break up any clumps, ensuring a smooth fudge.
Adding Extra Flavor (Optional): If you've chosen to use gingerbread spice mix for more flavor, now's the time to mix it into your cookie mix. Whisk it in thoroughly for an even distribution of those cozy, spicy flavors.
Melting Chocolate and Milk: Put your white chocolate chips and sweetened condensed milk into another medium-sized microwave-safe bowl. Microwave this mixture on high for 2 minutes. Be sure to stop and check occasionally, as microwaves vary in power. You're looking for a smooth, creamy consistency when you stir the mixture.
Combining Ingredients: Once your chocolate is melted, stir it thoroughly to ensure it's completely smooth. This is the base of your fudge, so a consistent texture is key.
Incorporating the Cookie Mix: Add your prepared cookie mix to the melted chocolate. Use a rubber spatula for this step, as it helps to fold the mix evenly into the chocolate, ensuring your fudge has that gingerbread flavor in every bite.
Transferring to the Pan: Pour the fudge mixture into your lined pan. Spread it out evenly, then gently tap the pan on your counter. This helps remove any air bubbles and ensures a smooth, flat top - the hallmark of good fudge.
Decorating with Sprinkles: Now's the time to get creative! Add gingerbread-themed sprinkles on top for a festive look. This step is not just for aesthetics; it adds a bit of texture to your fudge too.
Setting the Fudge: Place the pan in your fridge and let the fudge set for at least 4 hours. Patience is key here – the fudge needs this time to firm up properly.
Cutting and Serving: Once set, lift the fudge out of the pan using the edges of the parchment paper. Use a sharp knife to cut it into ½-inch slices. If the knife sticks, a tip is to warm it slightly under hot water, then dry it before slicing. This helps make clean, even cuts.
Heat Treating the Cookie Mix: Heat treating the flour mix helps ensure safe, delicious no bake treats.
Parchment Paper is Key: It helps in easy removal of the fudge from the pan. Wax paper is not a substitute as it can stick to the fudge.
Flavor to Taste: Feel free to adjust the amount of gingerbread spice mix according to your preference. More spice means more gingerbread flavor!
Smooth Finish: Avoid moving the fudge while it's setting to keep the surface smooth and presentable.
- Spice Mix Substitute: If you don't have gingerbread spice, you can use half a teaspoon of ground cinnamon and half a teaspoon of ground ginger.
- Gingerbread Cookie Mix: If you can’t find gingerbread cookie mix, gingerbread cake mix is fine as well.
- Refrigeration: Keep the fudge in an airtight container in the fridge. This will maintain its texture and flavor for up to a week.
- Freezing: Wrap the fudge in cling film and then place it in a freezer-safe bag. This method is great if you want to prepare it in advance for an event.
- Thawing: To thaw, leave it in the refrigerator overnight or on the counter for a few hours.
- Avoid Humidity: Store in a cool, dry place to prevent the fudge from becoming too sticky.
Enjoy a slice of holiday cheer with our Gingerbread Fudge, featuring creamy white chocolate and rich gingerbread spices. With only 4 ingredients, this makes a wonderful holiday no bake treat.
- 12 Ounces White Chocolate Chips
- 1 Can Sweetened Condensed Milk (14 ounces)
- 1 Cup Gingerbread Cookie Mix
- Gingerbread Themed Sprinkles
- 1 Teaspoon Gingerbread Spice Mix (optional)
- Line 8x8 pan with parchment paper.
- Heat treat cookie mix in microwave-safe bowl for 1 minute on high. Whisk.
- If using, add gingerbread spice mix to cookie mix.
- Place chocolate chips, sweetened condensed milk in mixing bowl. Microwave on high 2 minutes. Stir until smooth.
- Stir chocolate mixture until combined.
- Add cookie mix to chocolate. Stir with rubber spatula until combined.
- Pour into pan. Spread evenly. Tap pan to flatten.
- Add sprinkles on top.
- Refrigerate 4 hours or until set.
- Slice into ½-inch pieces.
For clean cuts, warm knife under hot water, dry, then slice. Enjoy your homemade Gingerbread Fudge!
If gingerbread cookie mix is not available, you can use gingerbread cake mix.
The fudge should be firm to the touch and not jiggle when the pan is moved. This usually takes about 4 hours in the refrigerator.
Absolutely! You can make the fudge up to a week in advance and store it in the refrigerator, or freeze it for up to a month.
Creating this Gingerbread Fudge is a delightful way to add some homemade charm to your holiday celebrations. It's a simple recipe that yields delicious and festive results, perfect for sharing with family and friends.