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Gingerbread Fudge

Name: Gingerbread Fudge
Prep time: 3 min
Cook time: 3 min
Total time: 4 h
Cuisine: holiday
Ingredients: 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

Published on December 2, 2019

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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: