This Gingerbread Fudge recipe blends the cozy, spicy flavors of classic gingerbread with the smooth, creamy texture of fudge for a dessert that feels like a warm hug. What makes this treat even more special is the addition of a crunchy gingersnap cookie crust.
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This Gingerbread Fudge with a cookie crust can be served as a dessert centerpiece, wrapped as a thoughtful homemade gift, or added to holiday cookie trays for variety. The flavors of molasses, ginger, cinnamon, and nutmeg evoke holiday cheer and nostalgia, making this fudge perfect for Thanksgiving or Christmas celebrations.
Ingredients
Gingersnap crust ingredients
- Gingersnap cookies - grind the cookies into fine crumbs by processing them in a food processor.
- Brown sugar - use light or dark brown sugar
- Unsalted Butter - melt butter and mix with gingersnap crumbs and brown sugar
See recipe card for quantities.
Gingerbread fudge ingredients
- White chocolate - use white chocolate chips
- Sweetened condensed milk - you need one 14-ounce can (most often found in your grocer's baking aisle
- Vanilla extract
- Molasses - use regular molasses and not blackstrap molasses (blackstrap molasses is too powerful a flavor for this fudge)
- Spices - ground ginger, ground cinnamon and ground nutmeg
See recipe card for quantities.
Instructions
An important step to making perfect fudge is preparing your pan so the fudge can be removed easily once it’s set. Here’s how to do it:
- Use a 9x9-inch square pan which is at least 2 inches deep.
- Cut two pieces of aluminum foil, each large enough to cover the bottom and sides of your pan.
- Lay one piece in the pan, then place the second piece on top, crisscrossed in the opposite direction. Make sure to leave some foil hanging over the edges of the pan to create "handles." These handles will make it easy to lift the fudge out once it has set.
- Lightly grease the foil with cooking spray or melted butter.
Gingersnap crust instructions
First, create the cookie crust. This step is optional, so if you prefer a fudge without the crust or are looking for a gluten-free treat, feel free to skip it.
1 - Place gingersnap crumbs and brown sugar in a medium-sized bowl. Stir to combine. Add melted butter to bowl and toss mixture until butter is evenly distributed.
2 - Pour gingersnap mixture into prepared pan. Gently press evenly in bottom of pan. Bake for 6 minutes at 350℉ (180℃). Cool completely before making fudge.
Gingerbread fudge instructions
1 - Place sweetened condensed milk, white chocolate chips, molasses, vanilla, cinnamon, ginger and nutmeg in a 3-quart heavy duty saucepan.
2 - Begin heating over medium-low heat. Stir continuously until white chocolate is melted (3 - 5 minutes). Resist the urge to turn up the heat as white chocolate can easily scorch.
3 - Pour fudge into pan over baked crust. Spread evenly with a spatula. Leave at room temperature until cool (approximately ½ hour). After fudge cools, cover pan with plastic wrap or foil. Place in refrigerator for 5 hours or until set.
4 - To unmold, carefully pull up on sides of aluminum foil to remove from pan. Remove aluminum foil and place fudge on a cutting board. Using a sharp knife, slice into 1½" x 1½" squares or adjust to your preferred size.
Variations
This gingerbread fudge with a cookie crust is absolutely delightful on its own, but don’t hesitate to make it your own! You can customize it to suit your preferences or the occasion. Consider trying these ideas:
- Gluten-free - the only ingredient in this treat that isn't gluten-free is the cookie crust. To make it gluten-free, you can either skip the crust entirely or substitute it with gluten-free gingersnaps for a similar flavor and texture.
- Spicier - this recipe has a mild spice level as written, but if you prefer a bolder kick, you can add an extra teaspoon of ground ginger to enhance the heat in your fudge.
- Decorations - serve the fudge as is, or elevate it with festive decorations to match the season. Consider topping it with mini gingerbread cookies, a sprinkle of holiday-themed sprinkles, or a delicate drizzle of white chocolate.
Equipment
This fudge is super simple to make and doesn’t require a candy thermometer like many other candy recipes do. Before you start, make sure you gather the following tools to make the process even easier:
- Bowls, measuring cups and spoons
- Heavy Duty Sauce Pan
- Square Pan 9" x 9"
- Aluminum foil
- Heat-proof spatula
Storage
Store the gingerbread fudge in an airtight container at room temperature, keeping it away from heat. It will stay fresh for up to a week. When stacking fudge pieces in the container, be sure to place sheets of wax paper between them to keep them from sticking together.
If you want it to last longer, you can refrigerate it for up to three weeks.
For even longer storage, wrap the fudge and freeze it for up to two months. When you’re ready to enjoy it, let it defrost overnight in the refrigerator.
Top Tip
When making this gingerbread fudge, it’s important to use a heavy-duty saucepan to prevent it from scorching. A good-quality pan distributes heat evenly. As you cook, stir gently and continuously to prevent it from sticking to the bottom. No matter how tempting it might be, avoid turning up the heat, as this can cause the fudge to burn or develop unpleasant scorched bits. Patience is key to getting creamy, delicious fudge!
More recipes with ginger
Here are some more dessert recipes perfect for ginger enthusiasts:
📋 Recipe
Gingerbread Fudge with a Gingersnap Crust
Equipment
- Bowls, measuring cups and spoons
- Square Pan 9" x 9" and at least 2" deep
- Aluminum foil
- Heat-proof spatula
Ingredients
Gingersnap Crust (optional)
- 2 Cups Gingersnap crumbs
- ¼ Cup Brown sugar use light or dark brown sugar
- 6 Tablespoons Unsalted Butter, melted
Gingerbread Fudge
- 1 14 Ounce Can Sweetened Condensed Milk
- 3 Cups White Chocolate Chips
- 3 Tablespoons Molasses
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 ½ teaspoon Ground ginger
- ¼ teaspoon Ground nutmeg
Instructions
Prepare Pan
- Cut two pieces of aluminum foil, each large enough to cover the bottom and sides of your pan.
- Lay one piece in the pan, then place the second piece on top, crisscrossed in the opposite direction. Make sure to leave some foil hanging over the edges of the pan to create "handles." These handles will make it easy to lift the fudge out once it has set.
- Lightly grease the foil with cooking spray or melted butter.
Gingersnap Crust (optional)
- Preheat oven to 350℉ (180℃)
- Melt butter in microwave or over stovetop.6 Tablespoons Unsalted Butter, melted
- Place gingersnap crumbs and brown sugar in a medium-sized bowl. Stir to combine.2 Cups Gingersnap crumbs, ¼ Cup Brown sugar
- Add melted butter to bowl and toss the mixture until butter is evenly distributed.
- Pour gingersnap mixture into prepared pan. Gently press evenly in bottom of pan.
- Bake for 6 minutes. Cool completely before making gingerbread fudge.
Gingerbread Fudge
- Place sweetened condensed milk, white chocolate chips, molasses, vanilla, cinnamon, ginger and nutmeg in a 3-quart heavy duty saucepan.1 14 Ounce Can Sweetened Condensed Milk, 3 Cups White Chocolate Chips, 3 Tablespoons Molasses, 1 teaspoon Vanilla extract, 1 teaspoon Ground cinnamon, 1 ½ teaspoon Ground ginger, ¼ teaspoon Ground nutmeg
- Begin heating over medium-low heat. Stir continuously until white chocolate is melted (3 - 5 minutes). Resist the urge to turn up the heat as white chocolate can easily scorch.
- Pour fudge into pan over baked crust. Spread evenly with a spatula.
- Leave at room temperature until cool (approximately ½ hour).
- After fudge cools, cover pan with plastic wrap or foil. Place in refrigerator for 5 hours or until set.
Unmold and slice
- To unmold, carefully pull up on sides of aluminum foil to remove from pan.
- Remove aluminum foil and place fudge on a cutting board.
- Using a sharp knife, slice into 1½" x 1½" squares or adjust to your preferred size.
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