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This Gingerbread fudge tastes just like gingerbread cookie dough!

Gingerbread Fudge stack on parchment paper with title

My post today was going to be all about Thanksgiving and Black Friday. But, some things don’t always happen as planned. Holidays don’t always go like you think they will.

I try to be all bubbles and happy smiles here on Crazy for Crust. And, 99% of the time I am. We all have bad days, and when we turn to the internet for entertainment, we want happy.

Instead of writing all about how I’d hoped to be mowing down other women in my quest for a Lego Friends house that costs more than it should, I’m going to dedicate this post to my Father-in-Law, Mark, who passed away last Tuesday.

Mark loved sweets. His favorite thing at the holidays were sugar cookies. Every Christmas I make a double batch of cut-out sugar cookies, because I have to give him his own tin, or he’d eat all of the ones of the platter on the dessert table.

A few years ago I started getting creative for him at his birthday. Sugar cookie bars, sugar cookie bark, Sugar Cookies with Sprinkles. Whenever we’d go up to see him and my mother-in-law I always brought dessert. Always.

He would have loved this fudge. It’s like gingerbread cookie dough. But in fudge.

Over head shot of Gingerbread Fudge in a white bowl

After I made the Pecan Pie Fudge last week, I started thinking. What else could be substituted for sweetened condensed milk in the easy fudge recipe? (You know, chocolate chips + sweetened condensed milk = fudge.)

Well, guess what? Molasses can. Molasses and brown sugar and evaporated milk and spices and white chocolate chips.

Melt it all together…and it becomes fudge. That tastes like gingerbread cookie dough.

You can cut it into squares. Or be cute…and cut it into gingerbread men.

Gingerbread men on parchment paper

This fudge kind of blew me away. Like, it’s gingerbread fudge. It’s fudge…that tastes like gingerbread. *Mind blown*

Note that it’s a little softer than regular fudge, so you need to keep it chilled until ready to serve. But I actually prefer it this way. Regular easy fudge can sometimes get too hard. This has a distinctive chilled cookie dough flavor and texture.

Here’s a gift idea: buy some cookie cutters and cover the bottoms with foil, creating a sort of pan. Pour the hot fudge into the cookie cutters and let it chill, then wrap them up as gifts. You could give gingerbread fudge that look like gingerbread men in gingerbread men cookie cutters!

And since I’m totally obsessed with gingerbread at the moment, this is my favorite fudge ever.

Gingerbread Fudge stack on parchment paper with title

It would have been Mark approved, for sure. And it will be approved by the sweets lover in your family, I promise!

Gingerbread Fudge stack on parchment paper with title

Gingerbread Fudge

4.57 from 16 votes
Gingerbread spiced white chocolate fudge - this is an easy cooked fudge recipe with tons of holiday flavor. It sets up perfectly!
Prep Time 10 minutes
Cook Time 20 minutes
Setting Time 1 hour
Total Time 1 hour 30 minutes
Yield 36 servings
Serving Size 1 serving


  • 3 ½ cups (595g) white chocolate chips
  • ½ cup (100g) packed brown sugar
  • 1/2 cup (118ml) molasses
  • cup (79ml) evaporated milk
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • Sprinkles if desired


  • Line a 9x9” pan with foil and spray with cooking spray.
  • Place white chocolate chips, brown sugar, molasses, evaporated milk, and all spices in a medium saucepan. Stir to combine, then place over medium-low heat. Stir almost continuously until melted and smooth. Remove from heat and stir in vanilla extract.
  • Pour into prepared pan. Top with sprinkles, if desired. Chill fudge at least 1 hour to set.
  • Cut into squares or use cookie cutters to cut shapes.
  • Gift suggestion: Buy cookie cutters in desired shapes. Line the bottoms with two laters of foil so the bottom is sealed, almost like a cookie-cutter shaped pan. Pour fudge into cookie cutters and decorate with sprinkles. Let set, then wrap in cellophane and give as gifts!
  • Store in the refrigerator for up to 2 weeks or freeze for up to one month.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 122kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 132mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 0.3mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

We love you Maka, and we’ll miss you.

Maka and Jordan painting at a table

Thanks for reading! And go give your loved ones a hug. <3

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Sweets from friends:
Dark Chocolate Peppermint Patty Fudge by Beyond Frosting
Kahlua Chocolate Peanut Butter Fudge by Half Baked Harvest
Red Velvet Fudge with Pecan Sandie Crust by Something Swanky

Last Updated on May 13, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I’ve just made this fudge as stated. I definitely think the evaporated milk was an error as the fudge is more solid than it should be, half way between fudge and chocolate. I made a different fudge also today with condensed milk and it turned out much better.

    1. Condensed milk fudge works with chocolate chips – this is a different recipe that needs the evaporated milk.

  2. Hello. I signed up for the 5 Days of Goodies Email. I am also into everything Gingerbread (Trifles, Cookies & Crust etc.,& I even collect Gingerbread Stuff, & decided I was going to Make Some Gingerbread Crafts this Year, though I am running out of room.😂 I just had to have this Gingerbread Fudge Recipe.😋 I am looking for a Simple Vanilla or Eggnog Fudge recipe to put Gumdrops in for the Fun Colors, would you have one?❤️😃

  3. I made this last night. It is fabulous. Never would have thought of gingerbread fudge. I didn’t have evaporated milk, just sweetened condensed, so I just used it and cut back to 1/4 cup on the molasses. Turned out super sweet but really good. A little square goes a long way.

  4. In your post you talked about sweetened condescend milk but in the recipe you called for evaporated milk. Would the condensed milk make it more fudge like and hold shape better I made with evaporated milk and it still is amazing but yes will have to be in fridge or freezer before serving 

  5. If this was heated longer,Would it become more firm as it cooled? Older fudge receipts have to be boiled to a certain temperature.

    1. Did you notice as she talked in her post she talked about sweetened comdenseced milk but in the recipe it called for evaporated milk. I wonder if that was an error. It’s amazing and delish but will have to be eatin out of fridge and freezer me and my girls just made it

  6. Hey! 
    Sorry to hear about your loss, had not been on your site in quite awhile and now stumbled upon this fabulous recipe. 
    I am just wondering if you think I can substitute cream for the evaporated milk? It is really hard to find here in Sweden and a bit too expensive if so for a student!