Gingerbread Fudge

Perfect for the holiday season, this gingerbread fudge is a 3 ingredient microwave fudge. In terms of fudge flavors, this easy Christmas fudge is at the top of the list!

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You know when you look at your calendar and you realize you have an event coming up…later that day!? Oh, and then you realize that you promised to bring along a treat? Or is that just me!?

Anyway, this EASY gingerbread fudge is THAT kind of easy holiday treat that you can whip up in, oh, say 3 minutes? For reals.

I actually made gingerbread fudge last year for my friends’ annual cookie exchange, as one of my “cookies”. I wasn’t in as much of a rush as I just described, but I did make it another time after that when I was DEFINITELY strapped for time!

Now, this fudge isn’t made the traditional way, so if you’re a fudge snob, step away. But if you’re a regular person who enjoys delicious things and you don’t care how they’re made, then I urge you…read on, my fellow sweet toother!

How do you make 3 minute fudge?

The microwave, my friends! Well, to be fair, I actually did mine in a small pot on the stovetop for these photos, but I’ve done it in the microwave with the exact same results. 

Ingredients you’ll need:

• sweetened condensed milk. 

Do NOT use evaporated milk in place of condensed milk. It will not work! Also, I’ve only tested this with regular condensed milk, not the “light” but I imagine it would work the same.

• good quality white chocolate

You can use white chocolate chips, which is what I did. You can also use chopped up white chocolate. I’m thinking something along the lines of these Ghirardelli baking chips!!

• gingerbread spices and vanilla extract

I used the usual suspects: cinnamon, all-spice, and ginger (duh).

Simmer all of these ingredients together in a pot on the stove until everything is melted and smooth OR place the white chocolate and condensed milk in a microwave-safe bowl and heat on high until the chips are melted, then stir in the vanilla extract and spices.

Then, pour the mixture into an 8 x 8 baking dish lined with aluminum foil. I’ve also tried this with parchment paper, and it didn’t set properly. I don’t know why, maybe it was just a fluke, but either way, I highly recommend using aluminum foil!

How long does gingerbread fudge take to set?

I would recommend waiting at least 3-4 hour before removing the fudge from the fridge and cutting. If you remove it from the fridge and it seems a bit soft, you may just need to let it rest in the fridge a bit longer. 

When I was testing this recipe, I had one batch that just refused to set. It was still tasty, but too soft. I honestly can’t tell you why, but the only thing that was different about that batch was that I used parchment paper, vs aluminum foil. So that’s why I caution against using parchment!

Cut the bars into 36 pieces, or less if you want bigger squares. They’ll be fine at room temperature for the day, but I would store them in the fridge for long-term safekeeping! 

While I’m still nowhere near the typical holiday weather (yay Hawaii), I am getting anxious to get back home to start my Christmas baking! 

I’ve got a few goodies on the list for you guys during December. Keep your eyes peeled!

Now, go make this fudge. It’ll take you 3 minutes!

Holiday baking season is upon us! Here’s a few other favorite holiday treats of mine:

• mint Nanaimo bars
• DIY gingerbread house
• vanilla-bean Christmas cookie pops

Gingerbread Fudge

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5 from 16 reviews

• Author: Katherine | Love In My Oven
• Total Time: 4 hours
• Yield: 36 pieces 1x

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Description

Perfect for the holiday season, this gingerbread fudge is a 3 ingredient microwave fudge. In terms of fudge flavors, this easy Christmas fudge is at the top of the list!

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Ingredients

Scale 1x2x3x

• 1 – 300mL can sweetened condensed milk
• 16 oz white chocolate chips/chunks
• 1 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1 1/2 tsp all-spice
• 1 tsp pure vanilla extract
• optional: sprinkles for decorating

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Instructions

1. Line an 8×8 pan with aluminum foil* and set aside.
2. Microwave: In a microwave-safe bowl, combine the condensed milk and white chocolate chips. Place the mixture in the microwave and heat on high, heating in 30 second increments for 3 minutes, stirring in between, until smooth.
3. For stovetop: In a medium-sized saucepan over medium heat, combine the white chocolate and condensed milk, stirring every minute or so until the chips are melted and the mixture is smooth.
4. Add the spices and vanilla extract to the melted mixture stirring to combine thoroughly. Pour the mixture into the lined baking pan, smoothing out the top with the back of a spoon. Add sprinkles immediately after (if using) and gently press down on them with your fingers. Place the fudge in the fridge for 3-4 hours to chill, before removing and cutting with a sharp knife, into 36 pieces.

Notes

*See the blog post above for why you should use aluminum foil vs parchment paper to line the pan.

• Prep Time: 3 minutes
• Cook Time: 3 minutes
• Category: holiday desserts
• Method: microwave
• Cuisine: holiday

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