White Chocolate Gingerbread Fudge

During this busy time of year, we want to impress our friends and family but we simply do not have the time to spend hours in the kitchen!  This White Chocolate Gingerbread Fudge has all the decadence of homemade fudge but without all the hassle – meaning no boiling sugar and no candy thermometers required! It’s chewy, fudgy and just tastes like the holidays.  With only about 10 minutes of prep time and a few sweet ingredients, we will have an amazing dessert that not only freezes well but will keep in the fridge for up to 2 weeks!


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White Chocolate Gingerbread Fudge
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Prep Time 15 minutes
Cook Time 10 minutes
Servings
squares
Prep Time 15 minutes
Cook Time 10 minutes
Servings
squares
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line an 8x8 inch baking pan with foil or parchment paper, allowing some of the paper or foil to hang over the edges for easy removal.
  2. In a small bowl, mix together ginger, cinnamon, clove, nutmeg, cardamom, all spice and salt. Set aside.
  3. In a saucepan over medium heat, heat sweetened condensed milk, slowly adding white chocolate chips one cup at a time, stirring constantly until melted and smooth. Working quickly, remove from heat and add vanilla and spice mixture and stir to mix well.
  4. Pour about 1/3 of the fudge mixture into your pan, smoothing it out with the back of a spoon to form an even layer. Then return the pot with the remaining fudge to the stovetop and add molasses over medium low heat, stirring to combine. If you want a nice swirly pattern, stir only until molasses starts to incorporate. If you want an even golden-brown hue, stir until completely mixed. Pour remaining fudge mixture over the white chocolate fudge and refrigerate for at least 6 hours or overnight.
  5. Once set, remove fudge from pan, loosen edges from foil/parchment and slice into squares.
  6. Optional: Melt dark or white chocolate chips (or both!) and drizzle over the top of the fudge for a festive treat!
Recipe Notes

Fudge will keep in an airtight container in the fridge for up to 2 weeks and in the freezer for up to 2 months!

 

Alex Gatter is the founder, content creator and recipe developer behind  Ruffled Apron. A lover of cheese, red wine, and country music, Alex thrives on sharing her food and kitchen secrets with anyone who will listen.  When she isn’t in the kitchen creating new recipes or sharing menu planning hacks, she is busy spending time with her family and friends or binge-watching Bravo.