Gingerbread Fudge with a Gingersnap Crust
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.
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℉ (175℃)
- Melt butter in microwave or over stovetop.
- Place gingersnap crumbs and brown sugar in a medium-sized bowl. Stir to combine.
- 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.
- 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.
Video
Notes
Storage: Place in an airtight container at room temperature, keeping it away from heat, and it will stay fresh for up to a week.
If you want it to last longer, you can refrigerate it for up to three weeks. When stacking fudge pieces in the container, be sure to place sheets of wax paper between them to keep them from sticking together.
For even longer storage, wrap the fudge tightly and freeze it for up to two months. When you’re ready to enjoy it, let it defrost overnight in the refrigerator.
Nutrition
Calories: 135kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 64mgPotassium: 93mgFiber: 0.2gSugar: 13gVitamin A: 63IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!