Gingerbread Fudge


Gingerbread Fudge

Yield: 8x8-inch slab of fudge

Prep Time: 5 minutes

Cook Time: 2 minutes

A quick and easy gingerbread fudge recipe. Perfectly spiced and festive, this gingerbread fudge is creamy and crunchy thanks to the festive Christmas sprinkles.


  • ¾ cup sweetened condensed milk
  • 12oz white chocolate, chopped (or chips)
  • 2-3 tsp ginger, sifted
  • ½-1 tsp cinnamon, sifted
  • ½-1 tsp nutmeg, sifted


  1. Pour the condensed milk and white chocolate chips into a microwave-safe bowl. Heat for 2-3 minutes, or until the white chocolate chips are almost completely melted. DO NOT OVERHEAT! Stir until completely blended, melted and smooth.
  2. Immediately add the spices and combine thoroughly.
  3. (Optional) Add a handful of sprinkles and fold in quickly. They will melt and make the mixture an awful muddy colour if stirred for too long.
  4. Transfer to an 8×8 inch aluminium foil-lined baking pan. Leave to set either in the refrigerator or at room temperature. If you live in a hot and humid climate, it’s preferable to allow to set in the refrigerator.
  5. Once set, cut into cubes. Store leftovers in an airtight container in a cool, dry place.


  • Prep time doesn’t include setting time which usually takes about 3 hours.
  • If stored in an airtight container, they should keep for 2 weeks.


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    • says

      I’m glad you enjoyed my little love story Paula. My partner and I went to the same nursery, primary school and high school together so we technically knew each other from when we were approx. 3-16 yrs old and reconnected on Facebook of all places!

      No Christmas tree, eek. Mind you, I can’t complain. I don’t use a real tree and mine is *still* in the attic. I keep asking the giant man-baby to get it down.
      Lisa {Sweet 2 Eat Baking}’s latest post: Gingerbread FudgeMy Profile

    • says

      I’ve never tried fudge with marshmallows as a setting agent but now you mention they turn out chewy, I’ll know to avoid those recipes. :) Sorry to hear you’re struggling too, that sucks.

      And you’re so right, love and happiness is far more important than money. Thanks Joy.
      Lisa {Sweet 2 Eat Baking}’s latest post: Gingerbread FudgeMy Profile

  1. says

    I have been searching, searching, searching for something to absolutely fill the void of gingerbread treats in my life this holiday season–thank you for sharing this! Funnily enough, I’ve made enormous batches of gingerbread men, but I think my taste buds are craving something sweeter, and I’m glad these fit the bill. Will whip up a batch tomorrow, can’t wait!
    Ala’s latest post: Pumpkin Pound Cake Truffles with Gingerbread Cookie CrumbsMy Profile

  2. says

    I don’t know how you do it, but it seems to me you can read my mind. I have been wanting to make gingerbread fudge and here it is – handed to me on a pretty platter. Thanks so much! And I love a story that has a happy ending!! :)
    The Partiologist’s latest post: Candy Cane Lane!My Profile

  3. says

    Dear Lisa
    I enjoyed reading your story, & I was touched . I have been married 55 years, & we have had lots of ups
    & downs.
    Your Gingerbread Fudge sounds delisous & anyone would enjoy this & appreciate it.
    Thanks for sending the recipe to me.
    MJ Leatherwood

  4. Andrea says

    Hi! I found your blog and made these last night! I followed everything to a T, but this morning they’re still a gooey mess..and I can’t cut them! Any idea of what I did wrong or how to fix it? Thank you! :)

  5. Jen B says

    What size tin/tube of condensed milk would be best for this? You give a measurement of 3/4 cup which can be converted to 185ml. Tins/tubes of condensed milk are labled in grams (170g, 397g or 450g). I don’t want to buy some and not have enough, or loads left over. This sounds great and I really want to make it this christmas.

  6. Lucy says

    I made the gingerbread fudge and it was delicious, so smooth and creamy. Then I tried making it with milk and dark chocolate and peanut butter, and it worked really well. But since then, I’ve tried to make the fudge twice and it keeps splitting! I’ve spent a fortune on chocolate and I’m so disappointed. I tried melting the chocolate in a ban marie more gently, but to no avail. Any idea where I might be going wrong??

  7. Sarah says

    I made this last night, didn’t work for me at all…It tastes delicious but didn’t set. We’re eating it by the yummy spoonful!

    • says

      Oh no. I’m so sorry it didn’t work out for you. This fudge recipe is based off a simple ‘microwave fudge’ which I’ve used on quite a few recipes here (with only adaptations to the flavour, such as vanilla, etc), it’s always worked out for me.

      I usually use regular bar white chocolate myself and not chocolate chips, I don’t use expensive white chocolate, just the supermarkets own brand (not the cheapest, the mid-range one). I’m thinking sometimes fat content may have something to do with some peoples’ issues with setting. I also use full-fat sweetened condensed milk (it’s the only one we get here in the UK).

      I know some people have tried with evaporated milk mistakenly and therefore it won’t set, but without being there I can’t say what went wrong for sure.

      I hope it works out for you next time. Thanks for stopping by, Sarah.
      Lisa | Sweet 2 Eat Baking’s latest post: Sticky Toffee Christmas PuddingMy Profile

  8. Molly says

    First time I have ever made fudge and i used this recipe. It is easy to do and came out absolutely perfect! Delicious