Easy Gingerbread Fudge


INTRODUCTION

Easy Gingerbread Fudge is a sweet and warm treat for the holidays. This fudge mixes white chocolate with spice cake mix, molasses, and ginger. It tastes like gingerbread in a soft square. You can make it in one pot and chill it until it sets. It is quick and fun to make with kids or friends. If you like rich holiday sweets, you might also enjoy the deliciously easy coal fudge recipe that has a fun, festive look.

WHY YOU WILL LOVE THIS RECIPE

You will love this fudge because it is fast and sweet. The white chocolate and sweetened condensed milk make it creamy. The spice cake mix and ginger give it a warm, familiar flavor. Molasses adds a deep, old-fashioned taste like gingerbread cookies. You do not need many tools. You do not need to cook sugar to a special stage. Kids can help stir and add sprinkles. The result looks pretty on a plate and tastes like the season.

HOW TO MAKE Easy Gingerbread Fudge

This recipe is simple. You mix everything in a saucepan and pour it into a pan to chill. The steps are short and easy to follow. You do not need to temper chocolate or watch a candy thermometer. The spice cake mix does the heavy lifting for flavor. If you make a holiday table, this fudge fits well with other treats and snacks. You can pair it with savory plates or with other small sweets like our ideas for easy Halloween appetizers when you need quick party food.

EQUIPMENT NEEDED

  • Medium saucepan
  • Whisk or wooden spoon
  • 8 x 8 or 9 x 9 inch baking dish
  • Parchment paper
  • Nonstick spray
  • Spatula to spread fudge
  • Small bowl and whisk for icing
  • Piping bag or resealable plastic bag for drizzle
  • Measuring cups and spoons

Ingredients You’ll Need :

  • 2 bags white chocolate chips (2 1/2 cups total)
  • 1 can sweetened condensed milk
  • 1 1/4 cup spice cake mix
  • 1/2 teaspoon ginger
  • 1/2 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1 cup icing or powdered sugar
  • 1-2 tablespoons milk
  • sprinkles or sparkles of your choice

STEP-BY-STEP INSTRUCTIONS :

  • Line a square 8 x 8 or 9 x 9 inch baking dish with parchment paper and coat with nonstick spray and set aside.
  • In a saucepan, over medium heat, combine white chocolate chips, sweetened condensed milk, cake mix, ginger, vanilla, and molasses.
  • Heat contents until melted and smooth. Make sure you stir frequently.
  • Pour fudge into prepared pan, and refrigerate for at least 1 hour to 3 hours.
  • While waiting for the fudge to harden, make your icing by whisking the powdered sugar and milk together until smooth.
  • Pour icing into a piping or resealable bag and drizzle in a zigzag pattern over your fudge.
  • Top with sprinkles, sparkles or any festive topping.
  • Let the icing harden then cut the fudge into small squares, serve and enjoy!

HOW TO SERVE Easy Gingerbread Fudge

Serve this fudge in small squares. A small piece goes a long way because it is rich. Place the squares on a simple plate or on a festive tray. You can layer them with other holiday cookies. Try serving with warm tea or a small cup of coffee. You can also set a small bowl of extra sprinkles or chopped nuts nearby for guests to add. If you want a sweet plate with spice flavors, serve these squares beside warm cookies such as apple pie cookies. The mix of spice and fruit can be very nice.

STORAGE & FREEZING : Easy Gingerbread Fudge

Store the fudge in an airtight container. Keep it in the refrigerator for up to two weeks. If you need to freeze it, wrap the squares in wax paper and place them in a freezer bag. Freeze for up to three months. To thaw, move the bag to the fridge and let it thaw for a few hours or overnight. Keep in mind that icing on top may soften after freezing. If you follow a food plan and watch portions, you may want to read a guide like the 7-day weight loss meal prep plan for ideas on how to fit treats into your week.

SERVING SUGGESTIONS

  • Serve with hot drinks like cocoa, tea, or coffee.
  • Add a small scoop of vanilla ice cream for a dessert plate.
  • Pair with fruit slices for a balance of sweet and fresh.
  • Use as a topping for cupcakes or cake for a gingerbread twist.
  • Gift small stacks wrapped in wax paper and tied with ribbon.

VARIATIONS

You can change this recipe in many small ways. Keep the base method and swap one or two parts.

  • Chocolate swirl: Add 1/2 cup semisweet chocolate chips to the mix. Swirl melted semisweet on top before it sets.
  • Nut crunch: Fold in 1/2 cup chopped nuts like pecans or walnuts for texture.
  • Citrus twist: Add 1/2 teaspoon orange zest to the fudge for a bright note.
  • Dark ginger: Add 1 teaspoon extra ginger for a stronger spice kick.
  • Candy mix: Stir in 1/2 cup crushed candy canes or toffee for extra crunch.
  • Gluten free: Use a gluten-free spice cake mix to make the fudge safe for those who avoid gluten.

Easy Gingerbread Fudge

FAQs

Q: How long does this fudge take to set?
A: The fudge needs at least one hour in the fridge. For best texture, chill for two to three hours.

Q: Can I use milk chocolate instead of white chocolate?
A: Yes. The flavor will change. White chocolate keeps the gingerbread look. Milk chocolate makes it richer and darker.

Q: Do I have to use spice cake mix?
A: The spice cake mix gives the gingerbread flavor and texture. You can try plain cake mix and add more spices, but the taste will change.

Q: Can I skip the molasses?
A: You can skip it, but molasses adds depth and a true gingerbread note. You can use brown sugar syrup in small amounts as a substitute.

Q: Will the icing melt if I leave fudge at room temperature?
A: Icing can soften at room temperature. Keep the fudge in the fridge for firmer icing.

Q: Can I make this in a larger pan?
A: Yes. Use a larger pan and adjust the thickness. The chill time stays about the same.

MAKE-AHEAD TIPS FOR Easy Gingerbread Fudge

You can make this fudge ahead for parties and gifts. Make the fudge and let it set in the pan. Wrap the fudge in parchment and store in a tight container in the fridge. Cut just before serving for neat squares. If you will give the fudge as a gift, wrap small stacks in wax paper and tie them with ribbon. For long storage, freeze wrapped squares up to three months. Thaw in the fridge before serving. If you need to save time on the day of a party, make the icing the night before and keep it in a small covered bowl in the fridge. Warm it slightly before piping so it flows well.


Print
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Easy Gingerbread Fudge

A sweet and warm holiday treat that combines white chocolate, spice cake mix, and molasses to create a delicious gingerbread-flavored fudge.

  • Total Time: 60 minutes
  • Yield: 16 servings 1x

Ingredients

Scale
  • 2 bags white chocolate chips (2 1/2 cups total)
  • 1 can sweetened condensed milk
  • 1 1/4 cup spice cake mix
  • 1/2 teaspoon ginger
  • 1/2 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1 cup icing or powdered sugar
  • 12 tablespoons milk
  • Sprinkles or sparkles of your choice

Instructions

  1. Line an 8 x 8 or 9 x 9 inch baking dish with parchment paper and coat with nonstick spray; set aside.
  2. In a saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, cake mix, ginger, vanilla, and molasses.
  3. Heat mixture until melted and smooth, stirring frequently.
  4. Pour fudge into prepared pan, and refrigerate for at least 1 hour to 3 hours.
  5. While fudge hardens, make icing by whisking powdered sugar and milk together until smooth.
  6. Pour icing into a piping or resealable bag and drizzle over the fudge.
  7. Top with sprinkles, then let icing harden before cutting fudge into squares.
  8. Serve and enjoy!

Notes

This fudge is rich, so a small piece goes a long way. It’s perfect for gifting and can be made ahead of time.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 square
  • Calories: 180
  • Sugar: 22g
  • Sodium: 50mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 10mg

Keywords: fudge, gingerbread, holiday treats, dessert, no-bake