This quick and easy gingerbread fudge recipe is perfectly spiced and festive. You’ll love how rich, creamy and crunchy this fudge is thanks to the festive Christmas sprinkles.
In my last post, I confessed my sins that I didn’t like mint on its own. I have another confession to make too. You’re all going to think I’mma crazy, but I haven’t even started Christmas shopping yet.
I know, I know. Like I said… crazy! The main reason is cash-flow issues. I’m sure a lot of you can relate to that in this economic crappiness – pffft!
I’ve got a short story today for you. Don’t worry, the story starts and ends in happiness. Very Disney-esq, but no singing, I promise. 😀
Boy meets girl that he’s known all along. Girl likes boy, boy likes girl. They fall in love and move in together.
But girl has an evil witch that holds her captive. The evil witches name is “Arthritis”. Boy loves girl so much he gives up work to look after her.
Girl can’t save X amount each month as she used to for Christmas because she chooses love over money.
Boy and girl get married [Oi, giant man-baby… Hint, hint! 😉 ]. Girl makes boy some Christmas gingerbread fudge and they live happily ever after. Or at least something along those lines.
We’re not married yet, I think I got ahead of myself and hit the fast-forward button there, but note that hinting! 😆 The chapters still continue… 🙂
But yes, gingerbread fudge and an easy and quick method too. No candy thermometers needed! Only 10 minutes from start to finish too (excluding setting time).
You have to try to believe, but this gingerbread fudge is so festive, creamy, beautifully textured and not forgetting delicious! The spices are a perfect hit, and the colouring of this fudge is owed to those beautiful spices that are ginger (obviously) cinnamon and nutmeg).
I couldn’t forget those festive sprinkles neither. They’re just too cute and the crunch factor is out of this world good.
Gingerbread Fudge
Prep Time: 5 minutes
Cook Time: 2 minutes
Yield: 8x8-inch slab of fudge
A quick and easy gingerbread fudge recipe. Perfectly spiced and festive, this gingerbread fudge is creamy and crunchy thanks to the festive Christmas sprinkles.
Ingredients:
- 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
Directions:
- 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.
- Immediately add the spices and combine thoroughly.
- (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.
- 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.
- Once set, cut into cubes. Store leftovers in an airtight container in a cool, dry place.
Notes:
- 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.
*clears throat* “A whole new worlllldddd.” Oops, sorry. I lied! 😀
These look so irresistable and I’m sure eating one wouldn’t do. Also, I’m now singing ‘A Whole New World’ thanks to you 😉
Thanks Sylvie and you’re right, I couldn’t just stop at one. Hehe, now I’m singing it… again.
Thanks for stopping by. 🙂
This fudge sounds amazing, Lisa…the best kind of present:) Once again, your photos are out of this world!
Thanks so much, Sue. Made me smile.
Love this fudge. I get the cash flow…yikes. I’m hoping your fairy tale comes true. 🙂
The economy is a mess. The tale continues but I hope so too. Thanks Dorothy.
Can’t wait to read the new chapters! This fudge sounds lovely and as Sue said, your photos are out of this world!
Thanks so much Paula. I’m excited to see where life takes me for the first time in many years and have felt this way since the moment we met.. again. LOL.
♥ ♥ ♥ this fudge! If only you could ship me a box of it, even though I could follow your instructions to make it.. but I know it wouldn’t be the same :). Happy Holidays!
I so get what you mean. I’m the same with food. If someone else makes it, it’s somehow better or different. I’d send you some if it would arrive safely. Perhaps boss someone to make it for you? 😉
You have an amazing story and it´s so wonderfully shared! I would choose this homemade fudge over a store-bought present anytime! I confessed to not liking homemade cookies much and not having a xmas tree… so you´re in perfect shape
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, this looks amazing! I love fudge that’s made without an annoying sugar thermometer and also with the setting aid of marshmallows, I find it goes too chewy. In a similar situation myself with cash flow, but you’re right, love is far more important 🙂
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.
OMG I’ve never seen gingerbread fudge before!! IT”S SO FREAKING CUTE. So is your story. Love over money every time <3 And I'm sure all your loved ones will love whatever you give them…hell give them some of this fudge! 😀
And now you’ve seen it, you have to make it. Love over mooloah all the way! Thanks Jess.
Easily one of the greatest ideas for fudge this looks AWESOME!
Cheers
Choc Chip Uru
Thanks Uru. 🙂
Love this easy recipe! I have never made fudge and this year I will be making it! Thanks for this yummy dessert! Would love it if you would link up tomorrow at Heavenly Treats Link Party! Open Sat – Wed, dessert linky! http://pamelasheavenlytreats.blogspot.com
This chocolate based fudge is so easy, 2 ingredients for the basic fudge and whatever flavours you want to jazz it up with. 🙂 Thanks for the invite too, I’ve added your party to my link party page and have linked up some of my treats. I’ll be by next week too.
I love Ginger Snaps, so I can’t wait to try this!
Ooo, let me know if you make this fudge. Thanks for stopping by.
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!
I can’t wait to see how your fudge turns out. You will love it. That kick of ginger and the other Christmassy spices and yet the creamy sweetness you desire too. And gingerbread (wo)men are cute too. I need to whip up a batch of those myself.
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!! 🙂
Well, they do say great minds think alike. 😉 I don’t think I could ever live up to the awesome-ness you make though. Thanks Kim.
Lately I have had an addiction to fudge. This is such a fun and delicious Christmas version. And love over money is definitely the way to go in a marriage! Such a cute story:-)
We’re not married.. [yet]. He won’t take my hints! 😆 No, seriously, he knows. We’re planning to get married within the next 3-5 years.
Thanks Jocelyn.
These are really FANTASTIC looking!
Thanks Winnie.
I love how quick and delicious this fudge looks!!! YUMMERS.
Thanks Aimee.
Gingerbread Fudge perfect for Christmas
Thanks Rachel.
Love this recipe. The photo is so beautiful that I am sharing it in tomorrow’s post, link included of course! Stop by?
You’re so sweet, Sinea. Thanks so much for featuring this recipe of your blog. 😀
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
Thanks so much for emailing me Margie. I’ve sent you an email back. I hope you received it? Thanks for stopping by and commenting.
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! 🙂
It sounds as though you might’ve used evaporated milk instead of condensed milk, Andrea.
I’ve sent you a direct email with tips on how to salvage the fudge. I hope it works out for you and I hope you received that email?
This looks and sounds amazing!
Wishing you and your loved ones a “Merry Christmas!”
Torie Jayne
x
I noticed there is no molasses listed in this recipe. Will it still taste like gingerbread?
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.
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??
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!
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.
I’ve been on a fudge kick lately so I’ll have to try this recipe. It’s so easy and the finished product looks great! Happy Holidays to you!
It definitely is easy and perfect for this time of the year. I think I’m on a fudge (or anything sweet) kick all year ’round! 🙂
Thanks for stopping by Diane, and happy holidays to you and your family, too.
First time I have ever made fudge and i used this recipe. It is easy to do and came out absolutely perfect! Delicious
Hi! Your recipe looks amazing! Can the fudge be frozen to last longer? Thanks!
Thanks Fiona. Sorry for the delay in replying, I’ve been on a bit of a blog hiatus. Freezing should be fine although I’ve never tried it. When thawing, just ensure that the fudge isn’t wrapped or anything so it doesn’t become watery or sticky.
If you do decide to freeze it, do let me know how you get on thawing it. I’d be interested to hear. Thanks.
Hi! So I did freeze it and nothing happened to it! I moved it from the freezer to the fridge, then to room temp because I was scared there would be condensation but the consistency stayed the same after being thawed. Great recipe, will definitely add to my holiday baking list!
Just made a batch of this, as Christmas gifts for everyone in my street, along with some sugar cookies….its gorgeous! Just the right side of sweet, not too sickly, and lovely warm hit of spices. Same as everyone on here, strapped for cash but always try to give something as a gift. Homemade sweets, jams and chutneys are thoughtful, individual and don’t cost the earth x
Thanks for the great recipe, I just finished making this and it came up a treat! I’m giving it as a gift for a birthday so decided to top it with crushed ginger nut cookies and chopped dark chocolate crystallised ginger; a ginger lovers dream!
Oh Lauren, that sounds fab. So happy you like the fudge. I’d love to see it, so feel free to share/tag me in your photos on any of my social profiles. 🙂
This may become my new favorite fudge recipe. Yes, I am a chocaholic and this is not chocolate. But those spice flavors in this fudge are incredible and leave a lovely aftertaste of eggnog and gingerbread. I hardened the fudge, then cut it out in little star and tree shapes. They are so festive looking.
I’m glad you loved the recipe, Patti. And your fudge sounds so festive cut out into little holiday shapes. 🙂 They sound like the perfect holiday homemade gift.
Thanks for stopping by.
I just tried to make a batch with cooking white chocolate from Tesco and carnation condensed milk and it split! I did it over a pan on the stove. Do you think the water was too hot? As it wasn’t touching the bowl but boiling. I’ve had a similar thing happen with truffles bit could save those with cream.
This has gone in the bin as the fat was like oil on top 😞 any clues?
Hi Carolynne. Sorry for the delay in responding (for some technical reason I wasn’t able to respond earlier).
Unfortunately without being there it’s hard to say what has happened. It may have been too hot and melted too quickly. I usually do mine in the microwave as I can better control the heating in 30-second bursts to start with then 10-second until just melted but not hot.
If you’re trying again, try with just a small amount of water (a few inches is enough) over a very gentle simmer. Or alternatively, get your double boiler set up without the chocolate and condensed milk in and bring to a rolling boil for a few minutes to build up steam, then turn the heat off and add ingredients- the residual heat will gently melt better.
If, for some reason, it splits again, you could perhaps try saving by stirring the oil back in. Or try adding peppermint extract and icing sugar until a dough forms and make peppermint patties? I haven’t tried that with a split batter, but might be worth a shot?
And if all else fails, I thought I’d just note that I didn’t use cooking chocolate in my fudge. I just bought the supermarket own brand white chocolate.
I hope that helps.
Really excited to make this, Lisa! Any tips on how to make sure the candies don’t melt and become a mess in the “batter”
Thanks! Jess
Hi Jess. Sorry for the delay in responding (for some technical reason I wasn’t able to respond earlier).
If you melt the ingredients slowly until just melted and not too hot and then add the sprinkles in at the last minute, you shouldn’t have a problem with the sprinkles bleeding too much. I hope that helps.
This is absolutely magnificent, scrumptious, delicious, super yummy gingerbread fudge. I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Lisa!
Thanks Jill. 🙂