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Gingerbread Fudge

A silky and creamy blend of gingerbread flavors combined with white chocolate, perfect for the holidays.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 36 squares
Course: Dessert, Treat
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter Make sure it’s at room temperature for easy melting.
  • 2 cups brown sugar Light or dark brown sugar works, but dark is preferred for richer flavor.
  • 2/3 cup sweetened condensed milk Use a good quality brand like Eagle Brand.
  • 2 cups white chocolate chips Ghirardelli is recommended for the best melt.
  • 1 teaspoon ground ginger Freshly ground for a more robust spice.
  • 1 teaspoon ground cinnamon Essential for the gingerbread flavor.
  • 1/2 teaspoon ground nutmeg Adds a warm depth.
  • 1/2 teaspoon vanilla extract Always opt for pure vanilla extract.
  • 1/4 teaspoon salt To balance the sweetness.

Method
 

Preparation
  1. In a medium saucepan over medium heat, combine the butter, brown sugar, and sweetened condensed milk. Stir continuously until smooth and starts to bubble gently—about 5-7 minutes.
  2. Remove the saucepan from heat and immediately stir in the white chocolate chips until fully melted and incorporated.
  3. Add in the ground ginger, ground cinnamon, ground nutmeg, vanilla extract, and salt. Mix until well combined—this should take about 1 minute.
  4. Pour the fudge mixture into a lined 9x9 inch baking dish and use a spatula to spread it evenly.
  5. Let the fudge cool at room temperature for around 1 hour, then refrigerate for at least 2 hours or until firm.
  6. Once set, turn the fudge out onto a cutting board and cut into squares. Serve immediately or store in an airtight container.

Notes

Store in an airtight container at room temperature for about 4-5 days or in the fridge for up to two weeks. Can be frozen tightly for up to three months. Make-ahead: Can be made a week in advance.