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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

5 from 2 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 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
Author Dorothy Kern
Keyword fudge, gingerbread

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

Amaretto Fudge

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Reese’s Fudge

reeses-fudge stack on parchment paper with title

Cookies ‘n Birthday Cake Fudge

Birthday Cake Oreo Fudge stack on doily with title

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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  1. Awh, Dot.. so sorry to hear about your loss 🙁 Mark definitely had great taste — your sugar cookie bark is phenomenal, and I don’t blame him for hoarding anything sugar cookie related every holiday season. I would, too! And I’m sure he’s super duper proud of this amazing fudge! Gingerbread fudge that has the texture of cookie dough? Sign me up! I totally didn’t realize you could sub molasses for scmilk in this recipe.. GENIUS!

    Hang in there, honey! If you need me, you know where to find me! *HUGS!*

  2. I swear lady, your blog could get me into serious trouble:) ! ( IN A GOOD WAY!) This is a great recipe. I used to love how my mom would make us kids fresh gingerbread cake ( you know, the kind out of the box), each Christmas. It’s to this date one of my favorite smells. I’ll have to make this fudge for her, she’ll love it!!! BEAUTIFUL photos!

  3. Dorothy, I am so sorry to hear about your loss!! Your father-in-law sounds like he was an amazing man and definitely had some great taste!!

    This fudge also sounds absolutely divine!! I’ve been in a gingerbread mood lately and haven’t quite pinpointed what I wanted but I’m thinking it’s this fudge. I love that it stays on the softer side!!

  4. Sending hugs, prayers and comfort. This time of year is filled with such great joy and sadness for a lot of people. It sounds like you have great memories to reflect on and smile forever about.

    This fudge looks outstanding, when fudge is around I have a hard time staying away from it!

  5. Its amazing how loss can make you even more grateful for the people around you who are healthy and safe. I’m so sorry for you and your family Dorothy, that would be so hard.
    I’m really liking this fudge! The density, the cookie dough texture – yum! And those sprinkles on top; perfection!

  6. Wow. This looks so so tasty. I love that it’s softer than normal… I think that probably also makes it easier to eat it quickly! Perfect. 😉 Sorry about your father-in-law. What a fun memory it will always be to make sugar cookies, though.

  7. What a sweet tribute to your father-in-law. Sending hugs to your family through this difficult time. Thank you for including my Peppermint Patty Fudge 🙂

  8. I’m sorry your holidays were sidelined by sadness. But at least you’ll be able to remember him with every sugar cookie. I love the idea of this fudge, I haven’t worked with molasses at all, I think it’s time I added it to my pantry!

  9. Gosh Dorothy, I am so sorry for your family’s loss. It makes it tougher around the holidays when you are supposed to be celebrating. I think it is so great that you celebrated life today!