Go Back

Gingerbread Fudge

A delightful and creamy blend of white chocolate and classic gingerbread spices, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 36 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Fudge Base
  • 2 3/4 cups granulated sugar
  • 3/4 cup unsalted butter, room temperature
  • 2/3 cup evaporated milk
  • 2 tablespoons molasses
  • 2 cups white chocolate chips
  • 1 jar (7 ounces) marshmallow fluff or marshmallow crème
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon molasses (for topping)

Method
 

Preparation
  1. Line an 8x8 inch baking dish with parchment paper, allowing a slight overhang.
  2. In a large, heavy-bottomed saucepan over medium heat, combine the granulated sugar, butter, evaporated milk, and molasses. Stir constantly.
Cooking
  1. Keep stirring until the mixture comes to a gentle boil. Continue cooking while stirring frequently until it reaches 234F to 238F on a candy thermometer.
  2. Remove from heat and stir in the white chocolate chips until melted and smooth.
  3. Incorporate the marshmallow fluff, vanilla, cinnamon, ginger, and cloves until fully combined and smooth.
  4. Transfer the fudge mixture to the prepared pan and smooth the top.
  5. Drizzle 1 teaspoon of molasses over the top and swirl it with a knife to create a marbled effect.
Cooling
  1. Allow the fudge to cool at room temperature for at least 2 hours or until fully set.
  2. Lift the fudge out using the parchment overhang and cut into squares.

Notes

For best results, use high-quality white chocolate. Leftover fudge can be stored in an airtight container for up to 2 weeks at room temperature.