★★★★★

Gingerbread Fudge

Gingerbread Fudge has all the flavor of your favorite cookies, with none of the hard work! Put away the cookie cutters and make this easy fudge to celebrate the season.

Gingerbread Fudge has all the flavor of your favorite cookies, with none of the hard work doing cookie cut outs. It’s the perfect holiday gift too!

Why This Fudge is Best

Gingerbread Fudge combines two favorite holiday treats in one easy recipe

  • Homemade fudge that tastes like gingerbread!
  • Packed with warming brown sugar and spices.
  • Topped with adorable gingerbread sprinkles.
  • No candy thermometer needed!
  • A perfect gift idea for the holiday season.

Everyone loves to make and eat gingerbread cookies this time of year. But you don’t always have the time and energy for all the steps involved!

This fudge recipe takes just a few minutes of active cooking time. The rest is hands-off while your fudge sets up in the fridge.

Gingerbread Fudge has all the flavor of your favorite cookies, with none of the hard work doing cookie cut outs. It’s the perfect holiday gift too!

Ingredient Notes

  • Marshmallow fluff – A spreadable marshmallow cream that creates the base for this fudge.
  • Spices – A blend of ground ginger, cinnamon, nutmeg and cloves gives the fudge an authentic gingerbread flavor.
  • Molasses – I use a light molasses. The darker your molasses the darker and more bitter your fudge will taste.
  • Heavy whipping cream – For thick and creamy fudge!
  • Gingerbread sprinkles – These tiny gingerbread man shaped sprinkles add a fun garnish to the finished fudge.

Tips and Tricks

If you’ve made any of my other fudge recipes, like this Cookies and Cream Fudge, you know I almost never use a candy thermometer to make fudge.

That’s the case with this gingerbread fudge, too.

You start by boiling the butter, sugars and liquids on the stove, stirring constantly, until the mixture reaches a rolling boil.

Keep it boiling and stirring for a full 5 minutes! This gives the sugar crystals a chance the dissolve into the butter and liquids.

After combining all the fudge ingredients, pour the prepared mixture into a lined baking dish. I use a 9 inch square dish to make equally sized squares of fudge.

Now it’s time to garnish the fudge! Drizzle melted white chocolate on top and cover with gingerbread sprinkles!

You can skip the garnish if you’re in a rush. It makes it look pretty and adds a little extra flavor, but the gingerbread fudge will still taste delicious without the toppings.

Let the fudge set up in the fridge for about 2 hours before slicing and eating!

Recipe FAQs

How can I keep fudge from getting hard and stale?

The best way to keep fudge fresh and soft is cutting as you go. I store the block of fudge uncut in gallon zip bags. Only slice off what I will eat or serve right away.

Does gingerbread fudge need to be refrigerated?

After the fudge is set, it can be stored in either the refrigerator or at room temperature. It will stay good for about 2 weeks either way.

Where can I find gingerbread sprinkles?

I found them in the holiday aisle at my local grocery store. You can usually find them at chain stores and big craft stores during the holiday season!

Why is my fudge sticky?

The molasses in this fudge recipe can make it sticky IF it’s not boiled long enough. Use a timer or stop watch to make sure you boil it for a full 5 minutes for the right consistency.

Everyone on your Christmas gift list deserves a nice big box of fudge. Surprise them with a delicious batch of homemade Gingerbread Fudge this year!

Gingerbread Fudge has all the flavor of your favorite cookies, with none of the hard work doing cookie cut outs. It’s the perfect holiday gift too!
Yield: 64 servings

Gingerbread Fudge

Prep Time 20 minutes
Cook Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Gingerbread Fudge has all the flavor of your favorite cookies, with none of the hard work doing cookie cut outs. It’s the perfect holiday gift too!

Ingredients

  • 1 jar (7 ounce) marshmallow fluff
  • 1 package (11 ounce) white chocolate morsels
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter
  • 1 ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ¼ cup molasses
  • ¾ cup heavy whipping cream
  • 1 cup white chocolate chips, for garnish
  • gingerbread sprinkles, for garnish

Instructions

  1. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. In a large mixing bowl, add marshmallow fluff, package of white chocolate morsels, cinnamon, ginger, nutmeg, and cloves. Set aside (no need to mix yet).
  3. In a large saucepan, melt butter over medium high heat. Add in sugars, molasses, and heavy cream. Bring to a boil while stirring continuously.
  4. Once boiling, continue to stir (and boil) for a full 5 minutes.
  5. Remove from heat and pour over marshmallow mixture in a mixing bowl. Blend for one minutes, until white chocolate is melted. Pour into prepared dish.
  6. Melt 1 cup of white chocolate and immediately drizzle over fudge (while warm). Add sprinkles. Refrigerate for at least 2 hours.

Notes

  • Store in refrigerator or room temperature for up to 2 weeks.
  • For best texture, only cut pieces as you need them, it keeps the fudge from drying out.
  • Slide fudge in gallon size ziploc bag to store.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on November 28, 2016

Comments & Reviews

  1. Love the fudge only problem I have is that mine is very soft & sticky even after it has been in the fridge overnight. Any suggestions?

    1. I imagine it didn’t boil long enough to set it up. You can try to roll it into balls and dip in chocolate to make a truffle?

  2. This fudge was delicious. I made it for my holiday cookie trays, and it was well-received by everyone even though  I inadvertently doubled all the spices (mistakenly grabbed my 1/2 tsp measuring spoon thinking it was my 1/4 tsp spoon. Oops.)

    1. No it wouldn’t give the same consistency. You can search for my peanut butter fudge and substitute biscoff for peanut butter though!

  3. Everyone really enjoyed this fudge. I was curious, though, why many of your other fudge recipes call for 4 minutes on the boil and this for 5.

  4. Very delicious dish. But not all ingredients are available in our locality. Can you recommend any alternative of marshmallow cream?

  5. Do you have a marshmallow substitute recipe to recommend? Living overseas we can’t always find pre-packed American foods… 
    thanks!

  6. hi I also wanted to ask can I use marshmellows or do have to use marshmellow cream cause I have two bags of marshmellows

    1. I found them in the holiday aisle at Meijer. But I bet you can find them at Target and Walmart too (and possibly Michaels)!

  7. Sipping on my gingerbread Nespresso coffee as we speak and this fudge looks like it would be the best companion EVER!!

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