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This Gingerbread fudge tastes just like gingerbread cookie dough!

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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

Ingredients
 

  • 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
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Instructions

  • 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:
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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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90 Comments

  1. Your father in law sounds like he was a great guy, and it looks like Jordan and he were pretty good pals. So sweet. I’m so glad you have lots of good memories of him. Been praying for you and your family!
    This fudge looks divine, and it’s so pretty! I love your photos – awesome 🙂

  2. I’m sending you hugs across the miles!!! Love you girl and will be keeping you and your family in my prayers! I love this fun festive fudge…I am slowly getting onto the gingerbread treat train!!!!

  3. Hello! Thank you for this post and so sorry for your loss. I had a quick question about the recipe! Would it work or ruin the recipe if you added some corn starch and water mixture to thicken it slightly as it melts to give it more of a sturdy texture as it cools? I have not tried it but thought it could work! What are your thoughts on this?? Thanks!

    1. Thanks Tracey! I’m not sure about the cornstarch, I’ve never used that in a fudge. Usually with easy fudge more chocolate chips will do the trick. I increased the recipe by 1/4 from what I used, because that would help with the softness. When in doubt, add another 1/4 cup!

  4. Sorry to hear about your loss. It’s hard anytime, but especially around the holidays. Thie fudge looks great and I love the idea of gingerbread flavor yum!

  5. So sorry for your loss, Dorothy. Your father in-law sounds like an awesome guy would with great taste! Hang in there!

    This fudge is pure genius! I mean, wow! I think you are fudge genius. I would go crazy for this stuff. Molasses and ginger is on of my favorite combos! YUM! Thanks for linking my Kahlua fudge!!

  6. IT looks SO GOOD! I just got done making a gingerbread recipe tonite and have another one, too…both standby posts for this week and next. I could eat gingerbread flavored stuff all year and this fudge would be just the hot ticket. The texture…mmm! Pinned!

    Molasses and brown sugar and evaporated milk and spices and white chocolate chips <—- HEAVEN